The traditional name is Paniyaram Pan or Appe or even Paddu. Depending on which State you from the name would slightly differ but the common factor is that Paniyaram (Appe) is made from idli batter in this special pan ,making crispy bottoms of the delicious batter. Served as a breakfast or with Chai makes for a great bite sized treat with fresh coconut chutney. Paniyaram can be either sweet or savory.

Idli batter is ground rice and dhal that is left to ferment , making it a great gluten free meal that is easy on the gut . If that sounds like too much of a process fear not I have a really easy recipe to have the same feels using semolina (Rava or Sooji ). Semolina is wheat based and used most commonly for the delicious Sooji dessert but also as Upma another famous South Indian breakfast. Semolina is also used for instant Dosa ,Dhokla and even Handvo making it rather easy to mimic these traditional dishes in a flash.

The special Appe pan is a great addition to your repertoire – I’ve used it to make Bhajya type Pakora’s and even Nutella surprise Pancake Bombs . The round moulds are convenient and use very little oil to get a crispy outter. Traditionally made from caste iron , though you do get non-stick versions too.

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Instant Aape – Basic Recipe

1 cup semolina

1cup mass / yoghurt
1 tsp salt to taste
2 tsp oil
1 tsp ginger, grated
1 green chilli, finely chopped
Sprig curry leaves, chopped
2 tbsp coriander leaves, finely chopped
pinch Eno – add when ready to cook

Splash of water to gain a dropping consistency.

Additional / Optional extra :

I added – peas , green beans and carrots – finely chopped – about 3/4 TBSP

I also on occasion popped ( allow to splatter in oil ) urad Dhal , mustard seeds and curry leaves – add to batter

Allow batter to rest for 20 min before cooking then add Eno ( fruit salts)

Heat Aape pan on stove top , using a brush or teaspoon oil the pan once hot add mixture.

Cover with a lid for a few minutes allowing the batter to cook within the steam, then turn over once bubbles appear and bottoms brown .

Cook / brown on other side. You can add a few more droplets of oil .

Once golden , remove and serve . Repeat small batches .

This makes for a delicious breakfast, accompaniment to Dhal ( like an Idli Sambar ) and great lunch box filler !

Serve with your chutney of choice .

Yesterday I tried something that merged the instant Handvo ( Gujarati baked vegetable with rice/dhal batter ) idea by adding more veggies to the batter- it worked like a charm in fact I tested the same batter in 3 ways – Aape pan , pan fry like a crumpet and baked in the oven… the verdict ‘ Houston, we have a winner’

Handvo meets Appe ( including more veggies into the batter)

I used a hand blender and pulsed the veggies with the ginger, curry leaves, chilli and coriander- rough .

In a bowl mix your seasoning, semolina and yoghurt. Add your pulsed veggie mix.

Allow to stand for at least 20 minutes

Just before frying add baking powder and Eno – mix well.

I tried the mixture as crumpets for the first time … best idea ! Worked like a charm and made for a great lunch box .

Same mixture- I used the Appe pan just as crispy outer , fluffy insides.

I halved the batter , and baked the one portion. I did add a bit less than 1/4cup of oil to the baked version… baked at 180° for 15min then at 160° for another 15min . It baked nicely fluffy insides with a think outer – not as crispy.

As you notice the ratio of yoghurt to semolina and veggies are in proportion, so you can play around with the quantity you need to make .

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