Suji Appam Recipe- Quick & Easy South Indian Savory Pancakes

Last Updated on 4 months by Neha Deshmukh

Suji Appam Recipe – Quick & Easy South Indian Savory Pancakes

Introduction

Oh, Suji Appam! These little savory pancakes are a staple in many South Indian homes, and honestly, they’re one of my go-to snacks when I want something quick, satisfying, and a little bit special. I first made these when I was craving something my amma (mom) used to make, and it instantly brought back so many happy memories. They’re fluffy, flavorful, and perfect with a cup of chai. Plus, they come together in under 30 minutes – what’s not to love? Let’s get cooking!

Why You’ll Love This Recipe

These Suji Appam are seriously addictive! They’re:

• Quick & Easy: Minimal ingredients and a simple process.
• Flavorful: The tempering adds a wonderful aromatic punch.
• Versatile: Perfect for breakfast, snacks, or even a light dinner.
• Crowd-Pleasing: Everyone seems to love these, from kids to adults.

Ingredients

Here’s what you’ll need to make these delightful Suji Appam:

• 1 cup coarse suji (rava/semolina) – about 150g
• ½ cup curd (yogurt) – about 120ml
• ½ tsp salt
• 1 cup water – about 240ml
• 3 tsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• ½ tsp chana dal (split chickpeas)
• Few curry leaves (about 10-12)
• 1 green chilli (finely chopped)
• ½ tsp ginger paste
• ½ onion (finely chopped)
• 1 carrot (grated)
• ½ capsicum (finely chopped)
• 2 tbsp grated coconut
• 2 tbsp coriander leaves (finely chopped)
• ½ tsp eno fruit salt
• Oil for roasting

Ingredient Notes

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

• Suji (Rava/Semolina) Varieties: You want to use coarse suji for this recipe. The finer varieties can make the appam a bit dense. If you only have fine suji, you can add a tablespoon of rice flour to the batter.
• The Importance of Curd (Yogurt): Curd adds a lovely tang and helps create a soft, fluffy texture. Use plain, unsweetened curd. You can also use slightly sour curd – it actually works really well!
• Regional Variations in Tempering (Mustard Seeds, Dal): The tempering is where the magic happens! Some families add a pinch of asafoetida (hing) to the tempering for extra flavor. Feel free to experiment!
• Fresh vs. Dried Curry Leaves: Fresh curry leaves are always best, but dried ones will work in a pinch. Just use a little less, as the flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the suji, curd, salt, and water. Mix well until everything is smooth. Let this batter rest for about 20 minutes. This allows the suji to absorb the water and become nice and soft.
2. While the batter rests, let’s make the tempering. Heat 3 tsp of oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal.
3. Sauté the dals until they turn golden brown. Then, add the curry leaves and sauté for a few seconds until they become fragrant.
4. Now, add the chopped green chilli, ginger paste, and chopped onion. Sauté until the onions soften and turn translucent.
5. Add the grated carrot and chopped capsicum. Cook for a couple of minutes until the vegetables soften slightly.
6. Stir in the grated coconut and roast for another 2 minutes on low heat. This really brings out the coconut’s flavor. Transfer this delicious masala mixture to the suji batter.
7. Add the chopped coriander leaves and mix well. Just before you’re ready to cook, add the eno fruit salt. Gently stir – don’t overmix! You’ll see the batter become light and bubbly.
8. Heat a paniyaram/appe pan over medium-low heat. Add a little oil to each mold.
9. Pour the batter into the molds, filling them about ¾ full. Cover the pan and cook for 2 minutes.
10. Flip the appam using a spoon and cook the other side until golden brown and crispy.

Expert Tips

• Don’t overmix the batter after adding the eno. You want to keep those air bubbles!
• The heat needs to be low to ensure the appam cook through without burning.
• If you don’t have an appe pan, you can use a regular non-stick pan, but you’ll need to make smaller, individual pancakes.

Variations

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

• Vegan Suji Appam: Substitute the curd with plant-based yogurt (like coconut or soy yogurt).
• Gluten-Free Considerations: Suji is made from durum wheat, so it isn’t gluten-free. For a gluten-free version, you can experiment with using rice flour or a gluten-free semolina alternative.
• Spice Level Adjustments: Add a pinch of red chilli powder to the tempering for a spicier kick. My friend, Priya, loves adding a finely chopped Serrano pepper!
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, some families add a little bit of sugar to the batter for a slightly sweet and savory appam.

Serving Suggestions

Suji Appam are best served warm! They’re fantastic with:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover Suji Appam 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 type of suji is best for appam? Coarse suji (rava/semolina) is the best choice for a fluffy texture.
• Can I use lemon juice instead of Eno fruit salt? You can, but eno gives a lighter, fluffier texture. If using lemon juice, use about 1 tbsp and mix gently.
• Can I make the batter ahead of time? You can prepare the batter (without the eno) up to a day in advance and store it in the refrigerator. Add the eno just before cooking.
• What is the best chutney to serve with Suji Appam? Coconut chutney is a classic pairing, but tomato chutney and sambar are also delicious!
• How do I prevent the appams from sticking to the pan? Make sure the pan is well-oiled and heated properly before pouring in the batter. Also, don’t try to flip them too early.