Rava Appe Recipe – Quick & Easy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Rava Appe Recipe – Quick & Easy South Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, breakfast often gets the short end of the stick. But not anymore! I’m sharing my go-to recipe for Rava Appe – these little savory pancakes are quick, easy, and seriously delicious. They’re a South Indian staple, and once you try them, you’ll be hooked. I first made these when I was a student, needing something fast and filling, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These Rava Appe are perfect for busy weeknights or lazy weekend brunches. They’re light, fluffy, and packed with veggies. Plus, they’re incredibly versatile – you can customize them with whatever vegetables you have on hand. They’re also a fantastic way to introduce your family to South Indian flavors!

Ingredients

Here’s what you’ll need to make these delightful little treats:

• 2 cup rava / semolina
• 1 cup curd / yogurt
• 1.5 cup water (plus 2 tbsp for Eno)
• 1 tsp salt
• 0.5 cup onion, finely chopped
• 1 whole carrot, grated
• 0.5 cup tomato, finely chopped
• 2 tbsp coriander, chopped
• Few curry leaves
• 2 whole green chillies, finely chopped
• 0.5 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava/Semolina: Types and Toasting for Best Results

There are a few different types of rava available. I prefer using fine rava (chana dal rava) for a softer appe, but medium rava works too. Pro tip: lightly toasting the rava in a dry pan for a few minutes before using it enhances its flavor and gives a lovely texture. About 5-7 minutes on medium heat, stirring constantly, until fragrant.

Curd/Yogurt: Full-Fat vs. Low-Fat & Regional Variations

I usually use full-fat curd for a richer flavor and softer appe. But low-fat yogurt works just fine too! In South India, different regions have their preferences – some like a slightly tangy curd, while others prefer a milder one. Use what you enjoy! Roughly 240ml of curd is equivalent to 1 cup.

Eno Fruit Salt: Understanding its Role & Substitutes

Eno fruit salt is the secret to the fluffiness! It creates a chemical reaction with the curd, making the batter light and airy. If you don’t have Eno, you can substitute it with 1/2 tsp baking soda + 1 tsp lemon juice. But Eno really does give the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rava, curd, salt, and 1 cup of water. Give it a good mix.
2. Now, cover the bowl and let it rest for about 20 minutes. This allows the rava to absorb the water and soften up.
3. After 20 minutes, add the chopped onion, grated carrot, chopped tomato, coriander, curry leaves, and green chillies to the batter. Mix everything well.
4. In a separate small bowl, mix the Eno fruit salt with 2 tablespoons of water. It will start to fizz – that’s exactly what we want!
5. Gently fold the Eno mixture into the rava batter. Don’t overmix! You want to keep the batter light and airy.
6. Heat your appe pan over medium-low heat. Add a little oil to each of the molds.
7. Carefully pour the batter into each cavity of the appe pan, filling it about ¾ full.
8. Cover the pan and cook for about 5 minutes, or until the appe are golden brown on the bottom.
9. Using a skewer, gently flip the appe and cook the other side for another 3-4 minutes, until golden brown.
10. Serve hot with your favorite chutney!

Expert Tips

• Don’t overmix the batter after adding the Eno. Overmixing will deflate it.
• The consistency of the batter should be thick but pourable. If it’s too thick, add a little more water.
• Make sure the appe pan is hot enough before pouring in the batter.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Rava Appe: My friend Priya, who’s vegan, uses plant-based yogurt instead of curd. It works beautifully!
• Gluten-Free Rava Appe: Rava is naturally gluten-free, so this recipe is already a great option for those avoiding gluten. Just double-check the Eno fruit salt packaging to ensure it’s gluten-free.
• Spice Level Adjustments: My family loves a little extra heat, so I often add a pinch of red chilli powder to the batter.
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, I sometimes add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

Rava Appe are best enjoyed hot! They pair perfectly with:

• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• Sambar

Storage Instructions

While Rava Appe are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They might lose a little of their fluffiness, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

What is Rava/Semolina and can I use Sooji?

Yes! Rava and Sooji are the same thing. They’re both made from durum wheat and are commonly used in Indian cooking.

Can I make the batter ahead of time?

You can prepare the batter up to the point of adding the Eno. Store it in the refrigerator for up to 24 hours. Add the Eno just before you’re ready to cook.

How do I get the Appe perfectly round?

That’s a tricky one! It takes a little practice. Make sure the batter is the right consistency and that the molds are well-oiled. Don’t move the appe while they’re cooking.

What chutney goes best with Rava Appe?

Coconut chutney is a classic pairing, but honestly, any chutney you love will work!

Can I steam the Appe instead of cooking on the pan?

You can! Steam them in an idli steamer for about 10-12 minutes. They’ll have a slightly different texture, but they’ll still be delicious.