Name: Instant Rava Appe (Kuzhi Paniyaram)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 cup rava (semolina or sooji); ½ cup curd (yogurt); ½ cup water (adjust as needed); 1 tsp eno fruit salt (or ¼ tsp baking soda); ½ tsp mustard seeds; ½ tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 1 green chili, finely chopped; 1-inch ginger, grated; 2 tbsp onion, finely chopped; 2 tbsp carrot, grated; 2 tbsp capsicum, finely chopped; 1 sprig curry leaves, chopped; 2 tbsp coriander leaves, chopped; Salt to taste; 1 tbsp oil (for tempering); Oil (for greasing appe pan)

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Instant Rava Appe (Kuzhi Paniyaram), is a quick and delicious South Indian snack made with semolina (rava), curd, and a medley of vegetables. These bite-sized delights are crispy on the outside and soft on the inside, requiring no fermentation. Whether it's for a lazy breakfast, an after-school snack, or a quick fix for the lunchbox, I find this recipe incredibly handy and satisfying.

Instant Rava Appe (Kuzhi Paniyaram)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup rava (semolina or sooji)

½ cup curd (yogurt)

½ cup water (adjust as needed)

1 teaspoon eno fruit salt (or ¼ teaspoon baking soda)

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon urad dal

1 teaspoon chana dal

1 green chili, finely chopped

1-inch ginger, grated

2 tablespoon onion, finely chopped

2 tablespoon carrot, grated

2 tablespoon capsicum, finely chopped

1 sprig curry leaves, chopped

2 tablespoon coriander leaves, chopped

Salt to taste

1 tablespoon oil (for tempering)

Oil (for greasing appe pan)

Directions

I begin by mixing rava and curd in a bowl, then gradually add water to form a thick, pourable batter. I let it rest for 10–15 minutes.

While it rests, I heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal, letting them turn golden.

I then sauté green chili, ginger, onion, carrot, capsicum, and curry leaves for a couple of minutes before taking it off the heat.

I mix this sautéed blend into the rested batter and stir in salt and chopped coriander.

Just before I cook, I add eno fruit salt to the batter and mix gently to aerate it.

I heat my appe pan and grease the cavities lightly with oil.

I spoon in the batter, cover, and cook on medium heat for about 3–4 minutes until the bottoms turn golden.

Then, I flip each appe and cook the other side for another 2–3 minutes until crisp and cooked through.

I serve these hot with coconut chutney, tomato chutney, or a bowl of sambar.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 145 kcal per serving

Variations

I sometimes add grated beetroot or chopped spinach for extra color and nutrients.

To make it spicier, I include red chili flakes or chopped green chilies.

If I want a slightly tangy twist, I add a spoon of lemon juice to the batter.

For a richer version, I sauté the veggies in ghee instead of oil.

I also enjoy stuffing the center with a tiny spoon of coconut chutney or spiced mashed potatoes for a surprise element.

Storage/Reheating

I store leftover appes in an airtight container in the fridge for up to 2 days.

To reheat, I place them in a hot appe pan or tawa and warm them on low heat, flipping until heated through.

Microwaving works too, but I find it makes them softer and less crispy.

I avoid freezing them as the texture changes upon thawing.

For meal prep, I make the batter ahead (without eno), refrigerate, and add eno just before cooking.

FAQs

What is the difference between appe and paniyaram?

Appe and paniyaram are essentially the same dish but known by different names in different regions. Both are made in a similar pan with round cavities and use similar batters.

Can I make rava appe without curd?

Yes, I can substitute curd with buttermilk or even water mixed with a bit of lemon juice or vinegar to keep the acidity needed for leavening.

Is it okay to skip eno or baking soda?

I don’t recommend skipping it, as it helps the appe puff up and become soft. Without it, the texture may turn dense.

Can I use fine or coarse rava?

I prefer using fine rava (sooji) for a smoother batter and better texture. If I use coarse rava, I lightly roast it and grind it slightly before use.

Can I use this batter for idlis or uttapam?

Absolutely. This batter works great for instant idlis or mini uttapams if I don’t have an appe pan handy.

Conclusion

Instant Rava Appe is one of my favorite go-to snacks when I need something quick, tasty, and nourishing. It’s endlessly customizable, kid-friendly, and perfect for any time of day. Whether I’m craving a warm snack or prepping for a party platter, this dish never fails to please.

📖 Recipe:

Instant Rava Appe (Kuzhi Paniyaram)

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Instant Rava Appe, also known as Kuzhi Paniyaram, is a quick and tasty South Indian snack made from semolina, curd, and mixed vegetables. Crispy on the outside and soft inside, these bite-sized treats require no fermentation and are perfect for breakfast, snacks, or lunchboxes.

Instructions

In a bowl, mix rava and curd. Gradually add water to form a thick, pourable batter. Let it rest for 10–15 minutes.
Meanwhile, heat 1 tablespoon oil in a pan. Add mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until golden.
Add chopped green chili, grated ginger, onion, carrot, capsicum, and curry leaves. Sauté for a couple of minutes.
Add the sautéed mixture to the rested batter. Stir in salt and chopped coriander leaves.
Just before cooking, add eno fruit salt and mix gently to aerate the batter.
Heat an appe pan and lightly grease the cavities with oil.
Spoon the batter into the cavities. Cover and cook on medium heat for 3–4 minutes until the bottoms are golden.
Flip each appe and cook the other side for 2–3 more minutes until crisp and cooked through.
Serve hot with coconut chutney, tomato chutney, or sambar.