Appe With Boiled Rice (Ukdo Tandul)

appe with boiled rice

Few months ago, I bought a bag of boiled rice (ukdo tandul/Kerala matta rice) – the brownish colored boiled rice. V and I both enjoy the congee (pej) made of this rice. The problem is, we only get 10-20lb bags of this rice here. We don’t eat congee very frequently these days, so I needed another way of using this. So I have been making few different dishes with it. Since Ishaan loves the appe, I have been making these very frequently. I like this slight variation of regular appes.

1/2 cup urad dal
1/2 cup idli/dosa rice (or use an white rice)
1/2 cup boiled rice (ukdo tandul/Kerala matta rice)
1/2 tea spn methi seeds
1/2 cup poha (thin or thick)
1/2 cup finely chopped onion

Soak urad dal, both kinds of rice, methi seeds in water for about 2hrs.
Grind them to a smooth batter. Soak poha in water and squeeze out water (I forgot to take a picture of this). Add this to batter and grind again. Add sait.
Leave it overnight for fermentation.
Just before making appe, add onion to the batter.
Make appes. I served it with onion-coconut chutney.

Serves : 4-5
Preparation time : 40mins


Following is a picture of ukdo tandul(matta rice) and idli rice.appe with boiled rice - rice

appe with boiled rice1

appe with boiled rice2

appe with boiled rice

22 thoughts on “Appe With Boiled Rice (Ukdo Tandul)”

  1. shilpa, the same proportion, will give soft aapams,, give a try ina nonstick kadai, soft in the centre and crisp at the ends, appams will come out nicely

  2. I have a question regarding different types of rice. I was assuming par boiled rice, idli rice and boiled rice are the same. Looks like they are all different. Can you please let me know the difference between each.

    1. Madhuri, My understanding is (I may be wrong) – when we talk about white rice, there are many types of white rice. Same way, when you say parboiled rice, there are many types of them. We called the red rice that is used in Kerala(matta rice) and Mangalore as ukdo tandul which translates to boiled rice. When I mentioned idli rice, it is what is available in the market as “idli rice”. I will also update the post with a picture of the two types of rice I used. Hope that helps

  3. I followed the recipe but left out the onion. Appe turned out really soft and delicious ! Thank you for a great recipe.

  4. Hi Shilpa,

    Thanks for the delicious recipe. I would like to know if we have to use a seperate kadai for preparing appe’s or can use a non stick pan which is used to make dosas.


  5. Hi,

    I visit your site regularly though this is my first comment here. Have tried many of your recipes and they have been a hit at home.

    Was just browsing ur site today and came across this recipe today. I make this often. The last time I made these appas (in Tulu, am from Udupi) was yesterday and my son and hubby abosuletly love it especially during the rains when eaten hot either as breakfast or as an evening snack.

    However, the additions to the batter are slightly different. I add finely chopped ginger, green chillies and coriander leaves. I serve it with coconut chutney. Absolutely yummy!!! My mouth is watering at the very thought of it and its raining cats and dogs outside!!!

    There is also a sweet version of this wherein you add jaggery ( as per taste) while grinding instead of the onions, chillies et al.

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