Appe recipe is a classic south Indian dish that makes a great breakfast and evening snack. It is bite-sized dumplings that are crisp outside and soft inside and tastes delicious that gets ready in 15 minutes.
Appe is known by various names in the southern part of India such as paddu, guliappa, paniyaram, gunta ponganalu. These are made in a special pan with multiple small moulds that look like an aebleskiver pan.
Instant version appe recipe
This instant version comes handy when you crave something quick yet delicious and healthy. This version is easier than the regular appe as it doesn't require any grinding or fermentation process. This recipe yields delicious appe that doesn't taste typically sour like fermented version and are fluffy with a soft inside and crispy outer.
Appe Recipe variations
Feel free to tweak this recipe to your liking or to pump up the flavours. You could add veggies such as shredded carrots, cabbage, finely chopped spinach, green peas, corn to make it healthy and nutritious. This is a great way to sneak in vegetables so that picky kids eat their healthy meals without any fuss. Moreover, kids won't get to know that there are finely chopped veggies hidden inside these bite-sized delights. You can make appe with leftover idli or dosa batter as well. Just mix in the seasoning (cooked onion/veggie mixture) in the batter and follow the procedure mentioned below to cook in a pan.
Ingredients required to make appe
Fine semolina (Bombay rava) is the main ingredient required to make appe.
Acidic agent: I've used full-fat yogurt. You may use low-fat or sour yogurt to
Rising agent: Eno fruit salt acts as a rising/leavening agent in this recipe. Rising/leavening agent is essential as this is an instant version without any fermentation process.
Spices: I've used basic spices such as mustard and cumin. You could add urad dal and chana dal for crunchy and extra flavour.
Vegetables: Onion, curry leaves, green chilies, coriander are used.
Instructions
Heat oil in a kadai or skillet over medium flame.
Add mustard, cumin and let it splutter.
Add onion, green chilies, saute and cook for 3-4 minutes or until onions turn soft and turn off the heat.
In a wide bowl, combine semolina, yogurt, cooked onion mixture, coriander, salt, eno fruit salt, water as required and mix until everything is well combined without any lumps.
The batter should neither be too runny nor too thick. It should be of pourable medium thick consistency.
Heat appe pan or Aebleskiver over medium heat, add ¼ teaspoon oil in each mould and grease with a brush.
Once the pan is hot, pour the batter about ¾ full in each mould.
Cook for about 2-3 minutes until edges become firm.
Gently flip each appe over with a skewer, chopstick or wooden spatula. Cook for another 2- 3 minutes or until other side cooks well.
Remove appe from pan. Repeat the same procedure for rest of the batter.
Serve hot appe with chutney and/or sambar.
Watch Appe Recipe video:
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Appe Recipe
Video
Ingredients
- 1 cup Fine semolina (rava)
- ¼ cup Yogurt
- 1 teaspoon Eno fruit salt
- 1 teaspoon Salt
- ½ cup Water
- 1 + 2 tablespoon Oil
- 1 teaspoon Mustard
- 1 teaspoon Cumin
- 1 Onion chopped
- Few Curry leaves chopped
- 4 Green chilies chopped
- Handful Coriander chopped
Instructions
- Heat oil in a kadai or skillet over medium flame.
- Add mustard, cumin and let it splutter.
- Add onion, green chilies, saute and cook for 3-4 minutes or until onions turn soft and turn off the heat.
- In a wide bowl, combine semolina, yogurt, cooked onion mixture, coriander, salt, eno fruit salt, water as required and mix until everything is well combined without any lumps.
- The batter should neither be too runny nor too thick. It should be of pourable medium thick consistency.
- Heat appe pan or Aebleskiver over medium heat, add ¼ teaspoon oil in each mould and grease with a brush.
- Once the pan is hot, pour the batter about ¾ full in each mould.
- Cook for about 2-3 minutes until edges become firm.
- Gently flip each appe over with a skewer, chopstick or wooden spatula. Cook for another 2- 3 minutes or until other side cooks well.
- Remove appe from pan. Repeat the same procedure for rest of the batter.
- Serve hot appe with chutney and/or sambar.
Notes
Notes
You may replace eno fruit salt with baking powder.
You can play around with the ratio of yogurt and water. Ensure the batter is not too runny.
Urad dal and chana dal can be added for a crunchy taste.
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