Appam (also called paniyaram or appe) is a popular South Indian breakfast recipe. Think of them as fluffy pancake balls. They are usually made with fermented rice batter, like that for dosas or idlis. But, just like we use semolina to make instant idlis, instant appams are made with fine semolina (rava or suji).
These instant appams are a big lunch box hit with my niece and nephew. The recipe is quick(it hardly takes 20 mins to make around 15 appe) and it is easy to hide vegetables in these little snack balls, making them a big hit with mothers too!
This recipe is for simple sooji appe with just five ingredients — semolina, yogurt, salt, curry leaves and a little oil. You can add grated cauliflower, cabbage, peppers and carrots to make them healthier and more filling.
They go well with any spicy chutney or tomato ketchup. I love their size, making them perfect for a snack, appetiser or a food to go.
The only special equipment you need is an appam pan like this one. It is like a stuffed pancake pan. You can use this pan to make many Indian and international recipes like the Danish Aebleskiver.
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Instant Rava Appam | Sooji ke Appe (सूजी के अप्पे)
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- Place semolina in a big bowl. Add the whisked yogurt and mix until well combined.
- Add salt and curry leaves (and any other vegetables that you want to add). Mix well and let the batter stand for 10 mins.
- Heat the appam pan on medium-low heat and add just a drop of oil in each of the moulds.
- Add fruit salt to the appam batter, mix well and immediately pour spoonfuls of batter in each mould.
- Cover and cook for about 5 mins till the appams are golden-brown from beneath. Flip the appams, cover and cook the other side for 5 mins.
- Serve hot with chutney or ketchup or let them cool a little before packing in lunch boxes.
- This is the recipe for basic appams. To add some filling to it (think of savoury stuffed mini pancakes), finely chop or grate the vegetables. The vegetables that go best in appams are - chillies, bell peppers, onions, carrots and cauliflower.
- The batter for appams needs to be thick and of dropping consistency. If you are adding vegetables, it might get very thick. Add a little water if required.
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