1. Soak 1.5 cup of rice for 6-7 hours, make a smooth paste of it by adding little water (the way we make for idli dosa batter).

2. Rinse around 3 cups of puffed rice with water and make a smooth paste of it with little water.

3. Mix both the rice & puffed rice batter together very well. allow it to ferment for 8-9 hours.

4. Add little salt & 1/2 tsp of baking soda, gently mix it and make appe in appe maker by adding little oil in each cavities, cover and cook it for 3-4 minutes from both the sides.

For schezwan sauce

1. Soak around 100 gms of dry red chilies overnight, boil it in hot water for 10 mins. once it cools down, make a smooth paste of it by adding little water if required (you may discard seeds of the dry red chilies).

2. Heat 1/2 cup of oil, add 8-9 chopped garlic pods, 1 tsp of chopped ginger, fry it for 1 minute.

Add 1/4 cup of corainder leaves stems or celery, fry it for another few seconds.

3. Add the dry red chillies paste, cook it on medium flame for about 6-7 minutes, stir occasionally, add around 1/4 cup of water.

4. Add 1/2 cup of tomato ketchup, 1 tsp soya sauce, 2 tsp red chilli sauce (optional), pinch of sugar & salt to taste, cook it for well for another 3-4 minutes.

5. Lastly add 1 tsp of vinegar, mix everything well & it's ready. you can store it in air tight container for further use.

For assembly

1. Now heat little oil in a pan, add some thinely sliced carrots, shredded cabbage, onions & fry it for 2 minutes on high flame.

2. Add some thinely sliced capsicum, add 2-3 tsp of schezwan sauce (adjust the quantity as per your liking), 2 tsp of tomato ketchup, little salt, add the cooked appe. give everything a nice mix, garnish it with some spring onion greens and serve it hot.

Note: serves 4