To make Rice Veggie Appe, start by mixing 2 cups of cooked rice, 2 cups of mashed boiled potatoes, and a variety of chopped vegetables like bell peppers, grated carrots, and spinach. Add spices such as salt, red chilli powder, aamchur powder, coriander powder, and garam masala. Form the mixture into balls, then heat an appe pan greased with olive oil, mustard seeds, and curry leaves. Cook the balls on low to medium heat, flipping them to ensure even cooking.

Yes, you can make Rice Veggie Appe gluten-free by substituting the besan (gram flour) with a gluten-free flour blend or chickpea flour. Ensure that all other ingredients, especially any packaged spices, are certified gluten-free to maintain dietary compatibility.

To store leftover Rice Veggie Appe, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate the balls with parchment paper to prevent sticking. Reheat in a pan or oven before serving.

Rice Veggie Appe pairs wonderfully with a variety of dips and chutneys. Consider serving them with mint chutney, tamarind sauce, or yogurt for a refreshing contrast. You can also serve them alongside a salad or a light soup for a complete meal.

You can customize Rice Veggie Appe by substituting or adding vegetables based on your preference. Zucchini, peas, or even finely chopped broccoli work well. Just ensure that the total amount of vegetables remains similar to maintain the right texture and flavor.