Last Updated on 2 months by Neha Deshmukh

Adai Appe Recipe – Quick South Indian Breakfast with Rava & Hing

Introduction

Okay, let’s be real – mornings can be crazy, right? Especially when you want something delicious and satisfying, but don’t have hours to spend in the kitchen. That’s where this Adai Appe recipe comes in! It’s a fantastic South Indian breakfast (or snack!) that’s quick to whip up, packed with flavour, and surprisingly easy. I first made this when I was trying to find a way to use up leftover adai batter, and it quickly became a family favourite. It’s a little different from traditional adai, thanks to the addition of rava, but trust me – it’s a delicious twist you’ll love!

Why You’ll Love This Recipe

This Adai Appe recipe is a winner for so many reasons. It’s:

• Quick: Ready in under 40 minutes!
• Easy: No complicated techniques needed.
• Flavorful: The combination of adai batter, spices, and hing is just divine.
• Versatile: Perfect for breakfast, brunch, or a light dinner.
• Uses leftover batter: A brilliant way to use up adai batter.

Ingredients

Here’s what you’ll need to make these delightful Adai Appe:

• 2 cups Adai Batter
• 4 tbsp Semolina (Rava) – about 40g
• 1 tbsp Rice Flour – about 8g
• 1 Onion (finely chopped)
• 1 Pinch of Hing (Asafoetida) – about ¼ tsp
• Water (as needed) – approximately ½ – ¾ cup (120-180ml)
• 1 tbsp Urad Dal
• 1 tsp Coconut Oil
• 1 tsp Cumin Seeds (Jeera)
• Mustard Seeds (as needed) – about ½ tsp
• Few Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Adai Batter – Understanding the Base

Adai batter is the star here! You can make it from scratch (a bit time-consuming, but worth it!) or, like me most days, use store-bought. If using store-bought, check the consistency – you might need to adjust the water accordingly.

Semolina (Rava) – Texture and Choice

Semolina, or rava, adds a lovely texture to the appe. It makes them a little bit lighter and fluffier. I prefer the fine variety, but medium works too.

Rice Flour – Binding and Crispness

Just a tablespoon of rice flour helps bind everything together and gives the appe a nice, slightly crispy exterior.

Hing (Asafoetida) – The Digestive Powerhouse

Don’t skip the hing! It adds a unique flavour and is fantastic for digestion. A little goes a long way, so just a pinch is perfect.

Regional Variations in Adai Batter

Adai batter itself varies across South India. Some families add lentils like toor dal or chana dal to their batter. Feel free to experiment and add a little of what you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice big bowl, combine the adai batter, semolina, rice flour, chopped onion, and hing.
2. Gradually add water, mixing as you go, until you reach a batter consistency that’s pourable but not too runny. It should be similar to pancake batter.
3. Now for the tempering! Heat coconut oil in a small pan. Add the mustard seeds and let them splutter.
4. Add the urad dal and cumin seeds, and sauté for a few seconds until golden brown.
5. Throw in the curry leaves and quickly pour this lovely tempering into the adai batter. Give it a good mix.
6. Heat your appe pan over medium-low heat. Grease each mold generously with oil – this is key to prevent sticking.
7. Pour the batter into each mold, filling them about ¾ full.
8. Cover the pan and cook for about 3-4 minutes, or until the bottom is golden brown.
9. Carefully flip the appe and cook for another 2-3 minutes, covered, until golden brown on the other side.
10. Serve hot!

Expert Tips

A few little secrets to make your Adai Appe perfect:

Achieving the Perfect Batter Consistency

The batter should be pourable, but not watery. If it’s too thick, add a little more water. If it’s too thin, add a touch more rice flour.

Getting the Appe Pan Temperature Right

Medium-low heat is your friend! If the pan is too hot, the appe will burn on the outside before cooking through.

Ensuring Even Cooking

Covering the pan is essential for even cooking. It traps the steam and helps the appe cook through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adai Appe

This recipe is already naturally vegan! Just ensure your adai batter doesn’t contain any dairy.

Gluten-Free Adai Appe

Double-check that your adai batter is gluten-free. Rice flour is naturally gluten-free, so that part is covered.

Spice Level Adjustment – Adding Green Chilies

My friend Priya loves a bit of heat, so she always adds a finely chopped green chili to the batter. Feel free to do the same!

Festival Adaptations – Ganesh Chaturthi & Navaratri

During festivals like Ganesh Chaturthi and Navaratri, you can make mini appe as offerings. They’re a delicious and auspicious treat.

Serving Suggestions

Adai Appe are fantastic on their own, but even better with a side of:

• Coconut Chutney – a classic pairing!
• Tomato Chutney – adds a tangy kick.
• Sambar – for a more substantial meal.
• Even ketchup! (Don’t judge – my kids love it!)

Storage Instructions

Leftover Adai Appe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is Adai batter made of?

Traditionally, adai batter is made from a blend of rice, lentils (like toor dal, chana dal, and urad dal), and sometimes fenugreek seeds.

Can I make Adai Appe without an appe pan?

You can! You can use a small non-stick pan and make mini pancakes instead. They won’t be the same shape, but they’ll still taste delicious.

How do I prevent the Adai Appe from sticking to the pan?

Greasing the molds very well with oil is the key. Also, make sure the pan is properly heated before adding the batter.

Can I add vegetables to the Adai Appe batter?

Absolutely! Finely chopped carrots, peas, or spinach would be lovely additions.

What is the best chutney to serve with Adai Appe?

Coconut chutney is the classic choice, but tomato chutney and sambar are also fantastic options. It really comes down to personal preference!