Quick Masala Appe Recipe- South Indian Savory Pancakes

Last Updated on 4 months by Neha Deshmukh

Quick Masala Appe Recipe – South Indian Savory Pancakes

Introduction

Okay, let’s be real – sometimes you want something delicious, satisfying, and distinctly South Indian, but you don’t want to spend hours in the kitchen. That’s where these Masala Appe come in! I first stumbled upon this recipe when I was craving something savory for a quick evening snack, and honestly, it’s been a staple ever since. These little savory pancakes are crispy on the outside, soft on the inside, and packed with flavor. They’re perfect for breakfast, a snack, or even a light dinner. Trust me, you’ll love them!

Why You’ll Love This Recipe

These Masala Appe are seriously addictive. They’re:

• Quick & Easy: Ready in under 40 minutes!
• Flavorful: A delightful blend of spices and textures.
• Versatile: Perfect for any time of day.
• Crowd-Pleasing: Always a hit with family and friends.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful appe:

• 1 cup dosa batter
• 3 tablespoons semolina (rava/sooji)
• 0.25 cup rice flour
• Salt (to taste)
• Water (as needed)
• 1 teaspoon red chili powder
• 1 teaspoon finely chopped green chilies
• Pinch of asafetida (hing)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 tablespoon grated coconut
• Curry leaves & coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little notes to make sure your appe turn out just right:

• Semolina/Rava/Sooji: This is the secret to that lovely crispy exterior. Don’t skip it! It adds a wonderful texture that you won’t get otherwise.
• Dosa Batter: You can use store-bought or homemade. I usually use a regular dosa batter, not the super-fermented kind. If your batter is a little too thick, that’s okay – we’ll adjust with water.
• Asafetida/Hing: This might seem like an odd ingredient, but it’s a powerhouse of flavor in South Indian cooking! It adds a unique savory depth and aids digestion. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice big bowl, combine the dosa batter, semolina, rice flour, salt, red chili powder, green chilies, and asafetida.
2. Now, slowly add water, a little at a time, mixing as you go. You want a thick, pancake-like batter consistency. Don’t make it too runny!
3. Let the batter rest for about 10 minutes. This allows the semolina to absorb the moisture and gives the appe a better texture.
4. While the batter rests, let’s make the tempering. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter.
5. Next, add the urad dal and sauté until it turns golden brown. Then, toss in the grated coconut and continue to sauté until it’s lightly golden.
6. Finally, add the curry leaves and coriander leaves to the tempering. They’ll sizzle and release their amazing aroma! Pour this tempering into the batter and mix well.
7. Heat your appe pan over medium flame. Grease each cavity with a little oil.
8. Pour the batter into each cavity, filling it about ¾ full.
9. Cook for about 3-4 minutes, or until the bottom turns golden brown. Use a skewer to gently flip the appe and cook the other side for another 2-3 minutes, until golden brown and crispy.

Expert Tips

• Don’t overcrowd the appe pan. Work in batches if needed.
• Keep the flame medium to prevent burning.
• A well-greased appe pan is key to easy removal.
• If you don’t have a skewer, a thin knife or even a toothpick will work for flipping.

Variations

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

• Vegan Adaptation: Use a plant-based dosa batter! There are some great options available now.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your dosa batter is gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of black pepper too.
• Festival Adaptations: These are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering.

Serving Suggestions

Serve these Masala Appe hot, straight off the pan! They’re delicious with:

• Coconut chutney
• Tomato chutney
• Sambar
• Coconut thogayal (a South Indian relish)
• Or even just a dollop of yogurt!

Storage Instructions

Leftover 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 won’t be quite as crispy, but still tasty!

FAQs

• What is the best way to get the Appe golden brown and crispy? Make sure your pan is hot enough and well-greased. Don’t overcrowd the pan, and cook on medium heat.
• Can I make the Appe batter ahead of time? Yes, you can! You can prepare the batter up to a day in advance and store it in the refrigerator. You might need to add a little water to adjust the consistency before cooking.
• What is the difference between Appe and Idli/Dosa? All three are South Indian staples made from fermented batter, but they differ in texture and cooking method. Idli is steamed, dosa is cooked on a griddle, and appe are cooked in a special pan, resulting in a crispy exterior.
• What is Urad Dal and where can I find it? Urad dal is a type of black lentil commonly used in South Indian cuisine. You can find it at most Indian grocery stores or online.
• Can I use a different pan if I don’t have an Appe pan? While an appe pan is ideal, you can try using a mini muffin tin. Just make sure it’s well-greased! The shape will be different, but the flavor will still be amazing.