Paniyaram is a vegetarian tea-time snack from South India. Crazy crispy on the outside with a soft and pillowy interior – this instant paniyaram recipe is totally worth bookmarking. Be sure to watch the video!
What is ‘Paniyaram’?
Paniyaram is a widely popular South Indian snack. In many regions, it is also known as appe. It can be sweet or savory. You can make appe with rice flour, idli dosa batter, banana and jaggery, or using the rava (suji). Various paniyaram recipes are followed across the Southern region of India.
Instant Paniyaram Recipe
This paniyaram recipe has quick and easy written all over it. Another addition to my instant snack recipe collection. Instant paniyaram is also known as rava appe or suji ke appe.
Unlike traditional paniyaram, for instant appe we do not need to grind or ferment the batter. Instead, the batter of semolina and curd takes 10 minutes to come together, and the addition of cooking soda ferments it instantly.
Hence, this modern version of the traditional paniyaram recipe fits perfectly on the weekday breakfast or snack menu.
More Reasons To LOVE Instant Paniyaram
- meal prep friendly
- easy to make and customize
- perfect for school lunchbox or snacks
My Tried & True Tips
Use the finest form of rava, also known as chiroti rava. DO NOT USE thick and coarse rava for this paniyaram recipe.
Before preparing the batter, ensure the paniyaram is well greased and ready to use.
After adding the fruit salt or baking soda, immediately pour the batter into the molds and set it for cooking. Do not let the batter sit for more than 5 minutes after adding cooking soda.
Do not add soda or fruit salt if you want to store the paniyaram batter. Keep it in an air-tight container in the refrigerator. Each time bring out the batter, let it come to room temperature, add cooking soda, mix, and make paniyaram.
This paniyaram recipe is highly customizable. You can add chopped onion or spinach, grated carrot, spinach, or broccoli. Season the batter with Italian herbs, chopped ginger, spices, grated coconut, or cheese.
You can serve rava appe for breakfast or teatime snacks with a cup of filter coffee. In many South Indian households, appe is served with meat or fish curries as well as a side dish.
Did I tell you rava paniyaram makes a great lunchbox snack as well?
More Indian Snack Recipes
- Aloo Pakora
- Maddur Vada
- Peanut Chaat
- Instant Dhokla
- Aloo Tikki Chaat
- Vegetable Cutlet
- Murmura Namkeen
- Cheese Rava Cutlet
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Instant Paniyaram Recipe
- Paniyaram Pan
Ingredients For Paniyaram Batter:
- 1 Cup semolina (suji/rava) sooji/rava
- 1 ½ Cup curd (yogurt), at room temperature
- salt to taste
- 2 tablespoon ghee or cooking oil
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon white urad dal (dhuli urad)
- 6 – 8 curry leaves
- ½ Cup finely chopped onion
- ¼ Cup grated cheese (any variety)
- ½ teaspoon red chili powder
- 2 tablespoon finely chopped coriander
- Salt to taste
- 1 teaspoon cooking soda or baking soda
- Combine semolina and curd in a bowl. Mix nicely to form a lump-free batter. Set aside for 5 – 10 minutes.
- Heat oil/ghee in a frying pan or kadhai. Add mustard seeds, urad dal, and curry leaves. Fry for a minute or until seeds starts spluttering.
- Next, add chopped onion and fry till the onion turn light golden in color.
- Pour this tempering over the semolina batter along with grated cheese, coriander, and red chili powder. Combine nicely.
- If the batter seems too thick, add one or two tablespoons of water to get the idli-dosa batter-like consistency.
- Heat a non-stick paniyaram/appe pan with one drop of oil in each mold or you can brush each cavity with oil.
- Meanwhile, add cooking soda in the batter and whisk the mixture in one direction until the batter starts frothing.
- Now spoon one tablespoon of batter in each mold of the paniyaram pan.
- Cover and cook for 2 – 3 minutes. Check for doneness and flip using a fork/skewer/spoon to the other side. Cook from the other side for 2 – 3 minutes. Transfer to a plate. Similarly, prepare the rest of the paniyaram.
- Serve Instant Rava Paniyaram with coconut chutney ( see recipe ).
- Try to use a non-stick paniyaram pan. It requires less oil and is easy to clean as well.
- Similarly, you can prepare paniyaram with the idli-dosa batter as well. Just skip adding cooking soda.
- In case your measuring cups and spoons are not in reach, don’t worry. As long the consistency of the batter is similar to idli-dosa batter, be assured you will savor delish paniyaram.
- If the batter seems too thick, add one or two tablespoons of water to get the dropping consistency.
- The batter can be stored in the fridge for 2 – 3 days without adding soda. Every time before using bring it to room temperature.