Instant suji appes/paniyarams are bite size dumplings made with suji/rava/semolina/cream of wheat and yogurt in a special pan called appe/paniyaram/ Ebleskiver pan. They can be sweet or savory. I am making a savory appe today. Traditional appes are made with urad dal (lentils) and rice but making it needs soaking of the lentils and rice for a few hours, blending and fermentation, involving a long process. Instant suji appes take only 15 minutes to make.
We Indians love our breakfasts, especially the south Indians with our idlis, dosas, upma, puris etc. Appe is one such variation; for a quick dish; we sometimes use the idli batter in these pans and make appes!! It is great as an evening snack with hot coffee or tea. Suji appes take no time at all!! By the time you mix the dough and prepare the seasoning, it is ready to shallow fry in the pan, and crisp on the outside, soft on the inside instant suji appes are ready!! I had just made some ven pongal/Khara pongal for lunch, so had some coconut chutney leftover. My instant suji appes were ready for evening tea, to be served with coconut chutney in a jiffy!!
These are great as finger foods at a party. Addition of vegetables like grated carrots, sauted onions, green chillies etc. takes it to a different level and adding vegetables makes it a nutritious snack for kids too.
Step-by-step method:
In a mixing bowl, stir together the suji , yogurt and half a cup of water with a spoon. Mix well and add more water if necessary to make a thick pouring consistency batter.
Keep aside for 5 to 7 minutes.
Prepare the seasoning:
In a small saucepan, heat the oil and once it is hot, add the mustard seeds. Once the seeds start spluttering, add the curry leaves. Pour this into the suji mixture along with salt to taste and mix.
Add the baking soda. By now, the mixture would have thickened as the suji would have absorbed the liquid. If needed add more water to make a pouring consistency batter. Now, heat an appe pan or paniyaram pan (Ebleskiver pan) on high. Once hot, add ½ teaspoon to 1 teaspoon of oil in each mould. Spoon or pour the suji batter till 3/4ths full, reduce the heat to medium to low, cover with a pan and let it cook for a few minutes.
After a few minutes, using a spoon or bamboo stick gently, scoop the half done appes and carefully turn them over in the molds. Pour half a teaspoon of oil again over these and close with a lid and cook for a few minutes more.
Check to see if the appes have cooked (a toothpick inserted should come out clean). Once cooked, remove from the pan. Continue with the rest of the batter and serve hot with coconut chutney.
Note:
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1 cup coarse suji/semolina/rava/cream of wheat ½ cup thick yogurt ½ cup water ½ teaspoon baking soda Salt to taste For tempering: 2 teaspoons oil ½ teaspoon mustard seeds Few curry leaves
Instructions Notes Addition of sauteed vegetables like onions, carrots, peas etc. will add to the nutrition value of the dish. It is best served hot as they are crisp when served immediately. On cooling, they become soft but are equally delicious!! Don’t forget to follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!!
