Thoroughly wash the urad dal and soak it in water for at least 4-6 hours or overnight. This softens the dal, making it easier to grind.

Drain the soaked urad dal and grind it into a smooth batter using minimal water. The batter should have a thick consistency.

Add salt to the batter, adjusting the quantity to your taste. Mix the batter thoroughly to ensure an even distribution of salt.

Allow the batter to ferment for 5-6 hours. While fermentation is optional, it enhances the flavor and texture of the appe.

After fermentation, combine the urad dal batter with semolina (rava). Mix well to form a thick batter.

Heat the appe pan (a special pan with small, round molds) on medium heat. Add a few drops of oil in each mold.

Pour a spoonful of the urad dal and semolina batter into each mold, filling each mold to about three-fourths full.

Cover the appe pan with a lid and let the appe cook on medium-low heat. After a few minutes, check the bottom for a golden-brown color. Once the bottom is cooked, flip each appe using a skewer or fork.

Cook on the other side until it achieves a golden-brown color and the inside is fully cooked. The appe should be crispy on the outside and soft on the inside.

Once cooked on both sides, remove the appe from the pan. Repeat the process with the remaining batter. Urad Dal Appe is best served warm and can be enjoyed as is or with your favorite chutney.

Relish your homemade Urad Dal Appe as a delicious and nutritious snack! Feel free to adjust the seasoning and batter consistency according to your preference.