Masala Rava Paniyaram | Instant Appe

Rava Appe is a tasty, healthy, popular Indian breakfast made with sooji (semolina), curd (yogurt), veggies and few spices. It is also known by other names like paddu, paniyaram or kuzhi paniyaram and is so easy, quick to make.

The highlight of this tasty snack is its texture with crispy golden outer covering & soft fluffy insides. These sooji appe can be enjoyed with south Indian style chutneys like coconut chutney, chana dal chutney, peanut chutney or hot steaming sambhar.

The traditional method of making appe involves making a batter with soaked rice, lentils and then fermenting the batter. With this instant recipe, you can make appe in less than 30 minutes.

Apart from breakfast, they are also a great option as snack with tea / coffe or to pack in kids lunch box. You can easily customise them by adding vegetables or spices of your choice.

The masala rava paniyaram recipe shared here is:

Instant
Vegetarian
Easy to make
Great for breakfast, snack or kids lunch box

Appe Ingredients

Semolina: Also known as sooji, suji, rawa or rava, it is a types of coarse flour made by grinding durum wheat. It can be used in variety of sweet & savoury recipes like halwa (pudding), idli, toast or upma (porridge).

Vegetables: To make these appe nutritious and fibre rich, I love to add vegetables in it like onion, capsicum, green chillies, carrot and ginger etc. You can make them without onion also or add other veggies of your choice like sweet corn, coloured bell peppers or spinach.

Yogurt: You can use homemade or store bought yogurt (curd) to make the batter. The curd can be slightly sour also but not too sour. Yogurt gives flavour to appe and makes them soft.

Ghee / Oil: Use any cooking oil like peanut oil, sesame oil, sunflower oil or desi ghee to cook. It makes the appe crispy from outside and gives it lovely golden brown colour.

Spices / Aromatics: The appe are seasoned with simple spices like mustard seeds, red chilli powder, sambhar masala and curry leaves for aroma. Adding sambhar masala is optional but I would totally recommend adding it for that extra burst of flavour.

Eno: It is a mixture of sodium carbonate, bicarbonate, citric acid and great to use as leavening agent in instant recipes. On coming in contact with yogurt (or liquid), it starts effervescing and thus aerates the mixture. This makes the appe fluffy from inside. Always add it when you are about to make appe. Do not rest the batter for too long after edding eno.

Can I make appe with dosa batter?

Yes, you can follow the same process to make appe from dosa batter. No need to add eno fruit salt as traditional dosa batter made with rice and lentil is already fermented. If the dosa batter has thin consistency, you can add 1-2 tbsp rava to make it thicker.

Youtube Video:

Hope you would like this masala paniyaram recipe. I have shared some more appe pan recipes like:

Ingredients: (For 16-18 pieces)

Sooji or Rava (Semolina)- 1 cup
Curd (Yoghurt)- 1 cup
Water- 1/2 cup (as required)
Ginger Paste- 1 tsp
Onion (chopped)- 1/4 cup
Green chillies (chopped)- 1
Capsicum (chopped)- 1/4 cup
Carrot (chopped or grated)- 1/4 cup
Oil / Ghee-1 tbsp + 2 tsp
Rai (Black Mustard seeds)- 1 tsp
Fresh Curry Leaves- 7 to 8
Red chilli powder- 1/2 tsp
Sambhar Masala Powder- 1/2 tsp (optional)
Eno (Fruit Salt)- 1 tsp
Salt- 1 tsp (to taste)

Directions:

Step 1:
Take sooji in a mixing bowl and add curd, chopped vegetables to it along with salt, red chilli powder and sambhar masala powder.

Step 2:
Heat 1 tbsp oil in a small pan. Add rai (mustard seeds) and fresh curry leaves to it. Once the seeds begin to crackle, add them to the same mixing bowl.

Step 3:
Mix well all the ingredients. Add water little by little as required to make a smooth thick batter. it should neither be flowy nor lumpy. Let it rest for at least 10-15 minutes.

After resting if the batter becomes too thick, add 1-2 tbsp water or curd more to adjust the consistency. Once done, add eno (fruit salt) and mix well. The mixture will become light and fluffy.

Step 4:
Brush few drops of oil in paniyaram stand and keep the stand on low flame for heating.

Step 5:
Now take spoonful of batter and drop it inside the cavity of appe stand one by one (Please note the mixture should drop by itself. If it’s sticking to the spoon and not falling, then you need to add more liquid to the mixture). Let it cook for good 2-3 min on low flame only.

Step 6:
The edges of the paniyaram will get cooked in sometime and you will notice a gap between the edges and stand. At this point, turn over the paniyaram with the help of a knife. Add 1-2 drops of oil in crevices for each of the paniyaram. It should look something like below.

Cook the other side also for 2-3 minutes till cooked. Pick the paniyaram out of stand with the help of skewer or knife. Repeat the process for remaining batter. Tasty masala paniyarams or appe are ready.

Serving Suggestion: Serve appe with with coconut chutney, chana dal chutney or onion-tomato chutney.

Tips:

You can make batter ahead of time & store in fridge but add eno (leavening agent) to the batter just when you are ready to make appe.
Any leftover appe can be stored in fridge in airtight box for 2-3 days.
Resting is important step as it gives rava the time to absorb liquid and flavour from veggies, thus making appe softer and tastier.
Instead of eno, you can use 1/2 tsp baking soda (sodium bicarbonate) & 1 tsp lemon juice. Mix the these two together and immediately add to the batter.

If you try this rava appe recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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