Appe is a South-Indian snack which resembles coin idlis. It can be prepared with a variety of ingredients like rice, pulse, semolina(rava), etc. I like the Rava version the best as it is instantaneous and quick and doesn’t need overnight soaking. But it would rise up and fluffy if you keep it for 2 hours.

COOKING TIME: 10 minutes


Appe or Paniyarams


For the mixture:

1. Rava – 1 cup
2. Curd – 3/4 cup
3. Onions – 1 medium
4. Peanuts (roasted and ground): 1/2 cup
5. Green chilies – 1-2 (or as per taste)
6. Salt – 1/2 teaspoon (or as per taste)
7. Baking Soda – 1/4 teaspoon (or Eno)
8. Water – as per need

For tempering:

1. Mustard seeds
2. Curry Leaves – finely chopped
3. Oil


  1. Appa maker
  2. Mixing bowl
  3. Whisk


1. Mix Rava, curd and water in a bowl with the help of a whisk to make a loose pancake-y batter and allow it to rest for at least 35-45 minutes.
2. Finely chop onion and chilies and add to the mixture.
3. Add salt and roasted and coarsely ground peanuts (remove the red cover after roasting the peanuts and then coarsely grind in a mortar and pestle or in a grinder).
4. Once the mixture is well-rested, add the baking soda (just before the cooking). You might need to add little water if the batter seems too thick. The batter should have a runny consistency like the idli batter.
5. Heat the Appakara/appa patraa on medium heat and add a little amount of oil in all the moulds.
6. Add mustard seeds and allow them to splutter. Add the curry leaves also. (Turn the heat on low to avoid burning)
7. Add 1 tablespoon of batter in each mould and turn the heat up a little.
8. Turn the appe on the other side once golden brown in about 2-3 minutes. Wait for 2-3 minutes on the other side as well.
9. Remove the appe from the mould and repeat the recipe again with the remaining batter (each batch makes about 7 appe)
10. Serve hot with coconut chutney or peanut chutney or tomato and onion chutney.