Looking for a quick and wholesome South Indian breakfast or evening snack that’s light on the stomach, easy to prepare, and full of flavor? This Rava Appe Recipe, also known as Suji Appe, Paddu, Paniyaram, or Appam, is the perfect choice for busy mornings or sudden cravings!
Made using rava (semolina or suji), yogurt, and a mix of fresh vegetables, these tiny, round, savory balls are soft on the inside and beautifully crisp on the outside. The best part is that it’s an instant appe recipe – no fermentation is required, making it a go-to dish for beginners and families who love traditional Indian flavors but prefer modern convenience.
In different parts of India, this snack goes by many names – Paddu Recipe in Karnataka, Paniyaram Recipe in Tamil Nadu, and Appam Recipe in Kerala. Despite the regional variations, the core idea remains the same: a wholesome, lightly spiced, bite-sized delight cooked in a special appe pan with minimal oil.
The Rava Appe Recipe is one of the easiest South Indian dishes to make, and it’s incredibly versatile. You can make it plain or loaded with chopped veggies like carrots, onions, and capsicum for a colorful twist. Its soft texture pairs beautifully with coconut chutney, tomato chutney, or spicy green chutney.
Besides being delicious, Suji Appe are also healthy – since they’re steamed or shallow-cooked, they’re lower in fat compared to fried snacks. Packed with fiber and protein from semolina and curd, this dish makes a satisfying breakfast, tiffin box item, or teatime treat.
Whether you call it Rava Appe, Suji Appe, Paddu, Paniyaram, or Appam, this quick, flavorful snack captures the essence of South Indian comfort food – crispy, fluffy, and full of homemade warmth. Once you try it, it’s sure to become a regular feature in your kitchen!
Rava Appe (Suji Appe / Appam / Paniyaram / Paddu) Recipe
Equipment
- Appe pan / Paniyaram pan
- Mixing Bowl
- Ladle or spoon
- Small spatula
- Whisk or spoon for mixing
Ingredients
For the Batter:
- 1 cup rava suji / semolina
- ½ cup curd yogurt
- ¼ –½ cup water adjust for batter consistency
- 1 small onion finely chopped
- 1 small carrot grated
- 1 green chili finely chopped
- 2 tbsp coriander leaves finely chopped
- ¼ tsp mustard seeds
- ¼ tsp urad dal optional
- ½ tsp fruit salt Eno or ¼ tsp baking soda
- Salt to taste
- Oil for greasing the appe pan
Instructions
Prepare the Batter:
- In a mixing bowl, add rava (suji) and curd. Mix well and add water gradually to make a smooth, thick batter. Let it rest for 10 minutes.
Prepare the Tempering (Optional but flavorful):
- Heat 1 tsp oil in a small pan. Add mustard seeds and urad dal. Let them splutter, then add chopped onions, green chilies, and grated carrot. Sauté for 1-2 minutes.
Combine Ingredients:
- Add the sautéed mixture to the rava batter. Mix in chopped coriander leaves and salt. Adjust water if needed to get a pouring consistency (not runny).
Add Leavening Agent:
- Just before cooking, add Eno (fruit salt) and mix gently in one direction. The batter will turn slightly fluffy.
Cook the Appe:
- Heat the appe pan on medium flame and grease each cavity lightly with oil. Pour batter into each mould, filling about ¾ full. Cover and cook for 2–3 minutes until the bottom is golden brown.
Flip and Cook:
- Flip each appe using a skewer or spoon and cook the other side until golden and crisp.
Serve Hot:
- Remove and serve immediately with coconut chutney, tomato chutney, or green coriander chutney.
Notes
Recipe Notes
- Resting the batter for at least 10 minutes allows the rava to absorb moisture for softer appes.
- Adding vegetables like capsicum, grated beetroot, or corn enhances both taste and nutrition.
- Use sour curd for a slightly tangy flavor, similar to traditional fermented appam.
- Do not overmix after adding Eno – it may reduce the fluffiness.
- You can make sweet appe by adding jaggery and cardamom instead of spices.
Frequently Asked Questions (FAQs)
Yes, you can replace curd with buttermilk or water, but curd adds flavor and softness to the batter.
Use slightly less water for a thicker batter and cook them on medium heat with a few drops of oil for a crisp outer layer.
Yes, store them in an airtight container in the refrigerator for up to 1 day. Reheat in an appe pan or air fryer before serving.
They’re regional names for the same dish – small, round dumplings made from fermented or instant batter cooked in an appe pan.
Absolutely! Traditional fermented idli/dosa batter works well for making soft, spongy appe.