Instant Rava Appe

This quick and delicious Sooji Appe is a savory snack made with semolina and a flavorful mixture of veggies, tempered with spices. The batter is cooked to golden perfection in a special appe pan, giving you a crispy outside and soft inside. Perfect for breakfast or tea time, and served with coconut and onion-tomato chutneys, it's a treat that's both satisfying and nutritious!

Prep time: 10-15 minutes

Cooking time: 30-35 minutes (including chutneys)

Serves: 3-4 people

Ingredients:

Appe Batter (Base)

• Jada Rawa (semolina) | 1 cup
• Sour curd (yogurt) | ½ cup
• Water | ½ cup
• Salt | to taste

Veggies

• Ginger | 2 inches
• Green chili | 2 nos.
• Curry leaves | 10-12 nos.
• Carrot | 1 medium size
• Capsicum | 1 medium size
• Onion | 1 medium size
• Oil | 1 tbsp
• Chana dal (split chickpeas) | ½ tsp
• Urad dal (split black gram) | ½ tsp
• Mustard seeds | ½ tsp
• Cumin seeds | ½ tsp
• Asafoetida (hing) | ¼ tsp

Veggie Mixture

• Salt | to taste

Final Batter

• Fresh coriander | a handful (chopped)
• Black pepper | a large pinch (freshly crushed)
• Water | ¼ cup (added gradually)
• Baking soda | ¼ tsp

For Cooking

• Ghee | as required

Method:

1. In a large bowl, mix the semolina, curd, and water. Cover and let it rest for 10-15 minutes while you prepare the veggie mixture and chutneys.
2. In a chopper, add ginger, green chili, curry leaves, along with carrot, capsicum, and onion. Chop all the ingredients (or use a knife). This helps speed up the process.
3. For tempering, heat oil in a pan over high flame. Add chana dal and urad dal, cooking for a few seconds until they start to change color.
4. Add mustard and cumin seeds, asafoetida, chopped veggie mixture, and salt. Stir well, cook over high flame for 2-3 minutes, then transfer the mixture into a bowl and cool completely.
5. While the mixture cools and the batter rests, prepare the chutneys.
6. Once the batter has rested, stir well, then add the cooled veggie mixture, fresh coriander, black pepper, and mix again.
7. If the batter is too thick, gradually add water until it resembles idli batter consistency.
8. Before adding baking soda, heat the appe pan on high flame and grease with ghee.
9. Add baking soda to the batter and mix thoroughly.
10. Pour spoonfuls of batter into each mould, cover, and cook over medium-low flame for 8 minutes.
11. Remove the lid, flip the appe with a spoon, and cook for an additional 2-3 minutes, or until golden brown. Add more ghee if necessary. You can cook the last 2-3 minutes without the lid for crispiness.
12. Once both sides are golden brown, remove the appe from the pan and place on a plate.
13. Your crispy, soft Sooji Appe are ready to serve!
14. The recipes for Coconut Chutney and Onion Tomato Chutney are pinned in the comment section below!