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instant rava appe

Semolina Paniyaram | Instant Rava Appe

  • Author: Hazel
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 22 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Indian


Semolina balls pan fried with spices and served alongwith 2 types of chutney


Units Scale

For Appe

  • 1 cup rava / semi-coarse semolina
  • 3/4 cup yoghurt
  • salt to taste
  • 1/2 cup water
  • 2 tsp oil
  • 1 inch ginger grated
  • 1 green chilli finely chopped
  • 1 small onion finely chopped
  • 5 curry leaves chopped
  • 2 tbsp coriander leaves finely chopped
  • 1/4 tsp baking soda

For Tomato Chutney

  • 4 large tomatoes, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 tsp urad dal
  • 4 tbsp oil
  • 2 tsp chana dal
  • 1/2 tsp methi seeds / fenugreek seeds
  • 4 kashmiri dried red chilli
  • 1/2 tsp turmeric powder / haldi
  • 1 tsp sugar
  • salt to taste

For Coconut Chutney

  • 3/4 th cup grated coconut (fresh or frozen)
  • 1 small onion (or 1/2 a medium sized one) chopped
  • 1 1/2 inch piece ginger chopped
  • 2 green chillies (deseeded if you prefer less hot)
  • 1 small piece (1/4 tsp) of tamarind (optional)
  • 3-4 curry leaves (optional)
  • salt to taste

For tempering both chutney (*See notes)

  • 2 tsp oil
  • 1/2 tsp black mustard seeds
  • pinch of hing /asafoetida
  • 2 small garlic pods, bashed with skin on
  • 5-6 curry leaves (optional)


For Appe –

  1. In a large mixing bowl combine 1 cup semolina, ¾ cup yoghurt and ½ tsp salt. Mix well to form a paste without any lumps.
  2. Add ½ cup water or as required and mix to form thick batter. Keep aside.
  3. In a frying pan heat 2 tsp oil and saute the ginger, chilli and onion. Saute for a minute or till onions lose their rawness.
  4. Transfer the roasted onions into prepared semolina batter.
  5. Add 5 curry leaves, 2 tbsp coriander leaves and combine the batter well.
  6. You can rest the batter for 10-15 minutes or until rava absorbs water.
  7. Add a pinch baking soda just before preparing frying Appe and combine well.
  8. Heat the Aebleskiver pan / Paniyaram pan/ Appe pan, add add few drops of oil inside each cavity.
  9. Pour a tbsp of batter in each cavity.
  10. Cover and simmer for a minute or until Appe gets cooked slightly.
  11. Once the base turns golden, flip it over to the other side using a spoon or pointed knife (toothpick will do the job as well)
  12. Simmer further and cook on low heat until it turns golden browns.
  13. Ready to be served with tomato chutney or coconut chutney.

For Tomato chutney –

  1. Heat some oil in a large pan and add urad dal, chana dal, fenugreek seeds and red chilli.
  2. Saute them on medium flame till dal turns golden brown.
  3. Next, add the roughly chopped garlic and cook for 1 minute
  4. Add chopped tomatoes and continue to saute till all the water has evaporated and the sauce has reduced in quantity.
  5. At this stage add add turmeric powder, sugar and salt and cook for further 1-2 minute.
  6. Allow the mixture to cool completely and then transfer to a small blender and blend it to a smooth paste without adding any water.
  7. Tempering the chutney - Heat oil in a small pan and pop mustard seeds, once the popping sound has reduced add the bashed pods of garlic and fry well till golden (trust me crispy fried garlic tastes heavenly). Add curry leaves at the very end (take care as this will cause some spluttering)
  8. Pour the tempering over tomato chutney.
  9. Ready to be served with rice, idli, dosa or appe.

For Coconut chutney –

  1. Grind all the ingredients with very little water to yield a thick coarse paste (don’t grind it too fine). Transfer into a bowl & serve.


Tips & Notes

  1. Cups – 1 cup = 250ml and whichever cup you decide to use , keep it the same cup for the entire recipe to achieve consistency of ingredients although most of this recipe is highly adaptable to your taste.
  2. Mustard seeds – Use black mustard seeds and not yellow as the yellow variety can be too pungent for this style of chutney. Black mustard seeds can be found in most supermarkets these days or in continental store.
  3. Tempering tip – I doubled the quantity of tempering than what is mentioned in here and divided between two types of chutney and that way I didn’t have to make it twice or separately.
  4. But if you plan to make only one of the chutney then you can use the amount of ingredients mentioned here as it is measured for one chutney only.

Keywords: instant rava appe