Rava Appe (Suji Appe, Rava Paniyaram, Rava Paddu) is an Instant South Indian breakfast dish that is delicious and very easy to make. Make it using my easy recipe in under 30 minutes (vegetarian).
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About Rava Appe
Instant Rava Appe (Suji Appe, Rava Paniyaram, Rava Paddu, Rava Appam) are round fritters made using semolina (rava, suji) batter.
It is a take on the classic South Indian kuzhi paniyaram recipe that is made using idli dosa batter. Instant rava appe batter can be made instantly without the need for fermenting the batter.
They come together in under 30 minutes using simple ingredients.
Rava Paniyaram are cooked in a special pan called paniyaram pan or appe chatti (appam pan, appam patra). You can also use an Aebleskiver pan if paniyaram pan is not available.
Try to use a cast iron pan for the crispiest appam.
Instant suji appe are crispy from the outside and soft from the inside and can be loaded with the veggies of your choice to make them healthier and wholesome.
Serve this instant rava appe recipe for perfect breakfast, after-school snacks, or tea-time snacks with green coriander chutney, coconut chutney, or any other chutney of your choice on the side.
This recipe can be easily doubled or tripled.
Here are some more Indian healthy breakfast recipes that you may like
- Boiled Egg Bhurji
- Kesar Badam Overnight Oats
- Dates Milkshake
- Masala Paratha
- Goli Baje
- Kanda Batata Poha
- Dalia Upma
- Egg Dosa
- Rava Pongal
- Chura Matar
Ingredients
Rava – Use fine rava (suji, semolina) to make suji appam recipe, the coarser one doesn’t give the best results.
Vegetables – I have added only carrots, but you can go ahead and add any vegetables that you like such as onions, tomatoes, green peas, french beans, bell peppers, etc.
Yogurt (Curd, Dahi) – Plain yogurt makes the appe soft and gives them a slight tang.
ENO fruit salt – You will get it at any Indian grocery store. It makes the appe recipe super soft and fluffy from the inside.
Other Ingredients – You will also need vegetable oil, brown mustard seeds, cumin seeds, Bengal gram (chana dal), asafetida (hing), salt, curry leaves, fresh ginger, green chilies, dry red chilies, and cashew nuts.
Adjust the green chillies as per your taste.
Along with chana dal, you cal also add a little white urad dal.
How To Make Rava Appe
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon brown mustard seeds, ½ teaspoon cumin seeds, and 1 teaspoon chana dal and fry for 5-6 seconds.
Add
- ¼ teaspoon asafetida
- 10-12 whole curry leaves
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped green chilies
- 1 dry red chili (broken into small pieces)
- 4-5 whole cashew nuts
and fry until cashew nuts turn slightly brown. Stir frequently while frying.
Reduce the heat to low.
Now add 1 cup of fine rava to the pan and roast it until slightly browned (3-4 minutes). Stir continuously while roasting to avoid the rava from burning at the bottom of the pan.
Remove the pan from the heat and let the rava cool down completely.
Transfer the cooled roasted rava to a large mixing bowl.
Add ½ cup plain yogurt and 2 tablespoon grated carrot to the bowl and mix well.
Add ½ cup of water and mix well.
Cover the bowl with a lid and keep it aside for 15 minutes.
The rava will absorb the water during the resting time and the batter will become thick.
Add 2-3 tablespoon of water to the batter and mix well. We need an idli-like batter to make the appe.
Now add 1 teaspoon ENO fruit salt and ½ teaspoon regular salt and mix well.
Heat an appe pan over medium heat.
Add ¼ teaspoon of vegetable oil to each cavity.
Using a spoon, pour the batter into each cavity. Do not overfill.
Cover the pan with a lid and cook until the appe are golden brown from the bottom.
Flip with the help of a spoon and cook uncovered from the other side for 2-3 minutes.
Remove the rava appe from the pan and serve hot.
Frequently Asked Questions
Yes, you can substitute fruit salt with baking soda. Add a little lime juice to it to imitate the flavor.
Yes, you can, but make sure to refrigerate the batter only for 24 hours. Add ENO fruit salt just before making the appe.
Serving Suggestions
Serve this delicious instant rava appam along with your favorite South Indian chutney such as Coconut Chutney, Green Coconut Chutney, Red Coconut Chutney, Onion Tomato Chutney, or Peanut Chutney for morning breakfast or evening snacks. It is also a great lunch box recipe.
It also tastes great with Coriander Mint Chutney and Tomato Ketchup.
You can also serve it with South Indian podi recipes such as Idli Podi, Karivepaku Podi, Palli Podi, etc.
I sometimes serve these instant appe with Sambar for a filling meal.
Storage Suggestions
Rava Appe tastes the best when made fresh.
I you have leftovers, then you can store them in an airtight container in the refrigerator for 2-3 days.
Reheat in a microwave or air fryer until warm.
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Recipe Card
Instant Rava Appe Recipe (Suji Appe, Rava Paniyaram, Rava Paddu)
Ingredients
- 2 tablespoons vegetable oil (plus for frying)
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon Bengal gram (chana dal)
- ¼ teaspoon asafetida (hing)
- 10-12 curry leaves
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 dry red chili (broken into small pieces)
- 4-5 whole cashew nuts
- 1 cup fine rava (semolina, sooji)
- ½ cup plain yogurt (dahi, curd)
- 2 tablespoons grated carrots
- ½ teaspoon salt
- 1 teaspoon ENO fruit salt (or 1 teaspoon baking soda + 1 teaspoon lime juice)
Instructions
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and chana dal and fry for 5-6 seconds.
- Add asafetida, curry leaves, ginger, green chilies, dry red chili, and 4-5 whole cashew nuts, and fry until cashew nuts turn slightly brown. Stir frequently while frying.
- Reduce the heat to low.
- Now add rava to the pan and roast it until slightly browned (3-4 minutes). Stir continuously while roasting to avoid the rava from burning at the bottom of the pan.
- Remove the pan from the heat and let the rava cool down completely.
- Transfer the cooled roasted rava to a large mixing bowl.
- Add yogurt and carrot to the bowl and mix well.
- Add ½ cup of water and mix well.
- Cover the bowl with a lid and keep it aside for 15 minutes.
- The rava will absorb the water during the resting time and the batter will become thick.
- Add 2-3 tablespoons of water to the batter and mix well. We need an idli-like batter to make the appe.
- Now add ENO fruit salt and salt and mix well.
- Heat an appe pan over medium heat.
- Add ¼ teaspoon of vegetable oil to each cavity.
- Using a spoon, pour the batter into each cavity. Do not overfill.
- Cover the pan with a lid and cook until the appe are nicely browned from the bottom.
- Flip using a spoon and cook uncovered from the other side for 2-3 minutes.
- Remove the rava appe from the pan and serve hot.
Ramesh
This is an improvised kuzhi Paniyaram.
Goes well with Coconut chutney, Or Malli chutney
Preeti
It’s really helpful!👍
Neha Mathur
Thanks