Rava Appe (Suji Appe, Rava Paniyaram)
on Jun 21, 2022, Updated Feb 05, 2024
Rava Appe (Suji Appe, Rava Paniyaram, Rava Paddu) is an Instant South Indian breakfast dish that is delicious and easy to make. Make it using my easy recipe in under 30 minutes.
Here are some more healthy Indian breakfast recipes that you may like: Boiled Egg Bhurji, Kesar Badam Overnight Oats, Masala Paratha, Goli Baje, and Dalia Upma.
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, which uses idli dosa batter. Instant rava appe batter can be made without 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 you choose on the side.
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 add any vegetables 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 can 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 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 chilies as per your taste.
You can add a little white urad dal with chana dal.
How To Make Instant Rava Appe
Roast The Rava
Heat 2 tablespoon oil in a pan over medium-high heat.
Add the following ingredients once the oil is hot, and fry for 5-6 seconds.
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal
Add the following ingredients and fry until cashew nuts turn slightly brown. Stir frequently while frying.
- 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
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 burning the rava at the pan’s bottom.
Make The Batter
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 resting, and the batter will become thick.
Add 2-3 tablespoon of water to the batter and mix well. You need an idli-like batter to make the appe.
Now add 1 teaspoon ENO fruit salt and ½ teaspoon regular salt and mix well.
Cook The Appe
Heat an appe pan over medium heat.
Add ¼ teaspoon of 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. To imitate the flavor, add a little lime juice.
Yes, you can, but refrigerate the batter only for 24 hours. Add ENO fruit salt just before making the appe.
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Rava Appe Recipe (Suji Appe, Rava Paniyaram, Rava Paddu)
Ingredients
- 2 tablespoons 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
Roast The Rava
- Heat 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.
Make The Batter
- 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.
Cook The Appe
- 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.
It’s really helpful!👍
Thanks
This is an improvised kuzhi Paniyaram.
Goes well with Coconut chutney, Or Malli chutney