Instant Sooji Onion Appe /Paniyaram

Update: The idea of vada and Low-fat is so contradictory and froms a typical oxymoron. But to achieve this recipe I use the Appe (Konkani cooking word) Pan/ Skillet. This is also referred to as “Ponganalu/Paniyaram/Uniyappam“. The pan/skillet is available here.

rave_appe 007

I was going through the food pictures I had taken a while ago and realized that I had not yet blogged the recipe for this Instant Appe. It was intended to be a part of the trilogy series, the others be Chana Daal Appe and Dahi Vada Appe.For this Appe I was thinking of a way of making a healthier version of the famous “Rave vade” of Karnataka. The batter is made of Sooji, onion, green chilies and it is deep fried.

Of course, this version is no where close to the original, but nevertheless a healthier version to snack on.  Also as a note of caution these cannot be let out for a long time as they do not maintain their crispness for a long time.



  • 1/2 cup fine Sooji (rava)

  • 1 small onion

  • ½ cup idli rava

  • ½ cup rice flour

  • 2 Tbsps yougurt/cream

  • 3-5 green chillies

  • 1 Tbsp jeera (cumin)

  • ¼ tsp baking soda

  • Coriander leaves

  • Salt, oil

  • Curry leaves

rave_appe 008 


  • Chop the onions and coriander leaves finely.

  • Mix all the above ingredients except oil into a thick paste. Add little water to thin it out a little.

  • Check for salt and other seasonings. Add more as per taste.

  • Heat the Appe/ Appam pan and add 1 tsp oil into each groove.

  • Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.

  • Add the prepared sooji batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.

  • Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.

  •  Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.

  • If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.

  • When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

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  1. Priya says:

    I have been looking for a instant appe recipe since I got a appe pan a couple of months back RC. I am not confident about the fermentation part that the other recipes call for. Thank you 🙂

  2. Dhivya says:

    Hey RC,

    My answer to ur comment in mine :

    Thanks RC 🙂 Thats so Kind…As for as flour is concerened, I know that Cake flour usually helps to produce a more tender texture than all purpose flour. You can substitute All purpose for Cake flour but then using cake flour will give you a more tender cake than the former. I checked if You can do substitute in case you dont have some in your hand and came upon this link

    Hope you find this useful 🙂

  3. Shruthi says:

    Wow! same pinch…. gosh you seem to have tried most of the experiments as i have!

    One of my paddu recipie is just as same as this, but i use sour curds and whole wheat flour with my idli batter.
    I dont make use of Soda.

  4. Sapna says:

    Great recipe….tried this yesterday and they came out beautifully (just like in the picture) and tasted great too!!! Thanks!

  5. renuka says:

    I use leftover idli batter add, shredded carrots, green chillies, finely chopped onions,
    kadipatha and make the appas –they are a great snack.
    All your recipes are great—your step by step instructions are wonderful

  6. Zainab Khan says:

    Hi, looks so yummy I ordered an aebleskiver pan. But it has no lid– none of them do. How do you cover yours? Have you tried using Pam or other veg oil spray?

  7. Bini says:

    My Mom followed this recipe and made this for me..We skipped the baking soda and added more yogurt.It turned really nice and soft and kinda crisp on the outside..

  8. Miri says:

    Wow – I used to make paniyarams (as we call it)only when there was idli batter left over. Now I can make these as a snack anytime! Thanks

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