Suji appe or rava appe is a highly popular snack in South Indian cuisine, which is made from suji or rava and mixed with all the delectable ingredients. These are small-sized bites, round in shape, and soft. Their typical shape is derived because they are steamed in a pan, which has a special name - appe pan or paniyaram pan. Suji appe are a pretty healthy option for breakfast or snacks because they absorb minimal amounts of oil in their preparation and taste rather delicious at the same time. The semolina is used as a base to make suji appe, which is mixed with yoghurt to form a smooth batter. Yoghurt provides the product with a tangy flavour apart from helping in slight fermentation, which makes the appe light and spongy in texture. The batter usually rests for around 20-30 minutes so that the semolina can absorb the moisture, thicken too, then a lot of chopped onions, carrots, capsicum, and grated zucchini are added to it for better flavour and nutrition. The batter also absorbs curry leaves, mustard seeds, ginger, green chillies, and coriander for freshness and spice. As soon as the batter consistency is just right, it is poured into the greased cavities of the appe pan. Fried on medium heat till golden brown and crispy outside but soft and fluffy inside, this one indeed is a crunchy, spongy, full-of-flavour snack. Suji appe can is accompanied by coconut chutney, tomato chutney, and sambar, which all make the appe look much more appealing. They come off as a good option for those looking for something light, nutritious, and quick to prepare. Suji appe are full of fiber, protein, and all essential vitamins, making them wholesome, low-calorie alternatives to deep-fried snacks.

• 1 cup rava
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp chana dal
• Curry leaves
• 1 pinch hing
• 2 green chilli
• 1 tsp ginger
• 1 dried red chilli
• 4-5 cashew nuts
• 1/2 cup yoghurt
• 1/2 cup carrot
• 1/2 tsp salt
• 2 tbsp oil

• Heat 1 Tbsp of oil in a pan on medium-high heat.
• Then add 1/2 Tsp mustard seeds, 1/2 Tsp cumin seeds and 1 Tbsp chana dal. Fry for 5-6 seconds so that the seeds crackle and the chana dal becomes golden in colour.
• Add a pinch of asafetida, curry leaves, 1 Tsp grated ginger, 2 chopped green chillies, 1 dried red chilli, and 4-5 whole cashew nuts. Fry until the cashews turn slightly brown and stir them frequently.
• Reduce the heat and add 1 cup of rava or semolina to the pan.
• Roast the rava for 3-4 minutes, stirring continuously, otherwise it will burn. Roast until it turns slightly golden.
• Now, take it off the heat. Let this roasted rava cool completely. This is the most vital step of any good suji appe recipe.
• To move a step ahead to the suji appe recipe, it is time to prepare the batter.
• Put the cooled roasted rava in a large bowl. Add 1/2 cup yoghurt and 1/2 cup grated carrots (or other vegetables like onions, capsicum, and zucchini).
• Mix well to combine all the ingredients evenly.
• Add 1/2 cup water and mix well until the dough is smooth.
• Cover the bowl and allow it to sit for 15 minutes, during which it absorbs the water and becomes thick, like rava. After about 15 minutes, the batter will thicken.
• Add 2-3 tablespoons of water. Mix well to achieve idli-like consistency.
• Sprinkle 1/2 teaspoon ENO fruit salt OR ¼ teaspoon baking soda and 1/2 teaspoon salt on the appe mixture and let it cook.
• Mix very well and stiffly. The batter will become soft and fluffy. This is the most important for soft appe in this suji appe recipe.
• Put the appe pan on medium heat and grease every cavity of the appe pan with ¼ teaspoon of oil so that they do not stick and cook evenly.
• Using a spoon, fill up every hollow of the pan with the ready batter. The hollows should not be full and it is best to leave some room for the batter to expand when cooked.
• Cover the appe pan with a lid and cook for 3-4 minutes, till the bottom of the appe is golden brown. Flip the pastries with a spatula over the other side without a cover and cook until crispy and golden, about 2 to 3 minutes.
• Remove the suji appe from the pan and serve them hot with coconut chutney, tomato chutney, or sambar.