Authentic Rava Appe Easy Recipe

Rava appe (also called paddu or paniyaram) is a South Indian semolina snack, shallow-fried in a paniyaram pan until golden and crisp outside, soft inside. The batter is semolina, sour curd and a quick vegetable masala, lifted with Eno fruit salt just before cooking. It’s ready in under an hour and traditionally served with coconut chutney and chai.

FAQs

Could these Appe be made without Paniyaram Pan?

These Appe are perfectly circular and can only be shallow fried in a Paniyaram Pan. So to prepare these soft Paniyarams, it is always a wise option to buy a nice Paniyaram Pan.

Could we substitute baking soda for the Enos Fruit Salt?

Yes, you may use Baking Soda instead of Fruit Salt. To replicate the flavour, add a few drops of lemon juice.

Is it possible to create this batter in advance?

Yes, but for 24 hours. Only add the Enos Fruit Salt while creating the Appe, not beforehand.

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List of Ingredients

For the batter

• Salt to taste
• 1 tsp Eno fruit salt
• ½ cup (120 g) sour curd
• 1 cup (180 g) coarse Rava sooji/ semolina
• 1 cup (240 ml) water

For the masala

• ½ tsp mustard seeds
• ½ tsp urad dal
• ½ tsp chana dal
• ½ tsp ginger paste
• ½ cup (75 g) capsicum
• ½ cup (55 g) grated carrot
• 3 tsp oil
• 2 tbsp coriander leaves
• 6-7 curry leaves
• 2 chopped green chili
• 1 cup (160 g) chopped onion
• Oil for making apple

For the Coconut Chutney

• Salt to taste
• 2 tbsp roasted chana dal
• ½ inch ginger
• 3-4 tbsp water
• 1 green chili
• ½ cup (40 g) coconut

Tempering

• Pinch of asafetida
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp urad dal
• 1 tsp oil
• 5-6 curry leaves
• 1 dry red chili

Directions

1. Sooji (semolina), curd, and water should all be combined in a big mixing dish. Mix well to get a smooth, fluid batter.
2. Set aside for 30-40 minutes, or until the Rava has completely absorbed.
3. Prepare masala in a pan with oil. When it is heated, then add the mustard seeds, urad dal, chana dal, curry leaves, two chopped green chilies, and ginger paste. Sauté for 60 seconds.
4. Add the onion and simmer until it turns clear.
5. Add the capsicum and carrot and fry until the veggies are slightly tender.
6. Add the masala mixture to the Rava batter. Then season with salt and coriander leaves. Combine thoroughly.
7. Finally, just before making the appe, add 1 tsp Eno and thoroughly incorporate it into the batter.
8. Heat an appe pan or paniyaram pan and pour a few drops of oil into the holes.
9. Now fill each hole with a tbsp of appe batter.
10. Cover and cook for 3 minutes on low heat, or until the appe is slightly cooked. When the base has turned golden, use a spoon to turn it onto the other side.
11. Continue to boil and cook over low heat until it gets golden brown.
12. Serve with coconut chutney and instant Rava appe.

Making the coconut chutney

1. Combine the coconut, roasted chana dal, green chili, ginger, salt, and water in a grinding jar. Make it into a smooth paste.
2. Then, in a pan, combine the oil, mustard seed, cumin seeds, and urad dal. Sauté till the urad dal is golden brown.
3. Stir in the curry leaves, asafetida, and dried red chilies.
4. Slowly pour the hot tempering over the chutney and serve.

Notes

• For rava uttapam, use coarse rava (sooji). • The quantity of curd should be 1/2 that of the Rava (sooji).
• Set aside the batter for 30-35 minutes to allow the Rava (sooji) to soak and puff up.
• Cook the veggies until it is somewhat tender but not overcooked.
• Do not overfill the appam pan cavity with batter.
• Cook the Rava appam on low heat.