Instant Semolina Snack (Paniyaram) (Edit recipe)

This Instant Semolina snack is called Rava/ Sooji Appe or Paniyaram depending on which region of India this is made in and typically contains Semolina (Rava/ Sooji), Yogurt, Water and a tempering of some aromatics. You could totally add some finely chopped veggies to make these more nutrient dense. Make a big batch of these over the weekend to last you for breakfast all week or to pack in school lunchboxes. I usually make these when I'm hosting a large crowd for breakfast or high tea and serve them with my Cilantro Mint Green Chutney. Make sure to watch the video below to see how I made these!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	675
Fat:	15 g
Carbohydrates:	107 g
Protein:	28 g
Cholesterol:	1 g
Sodium:	787 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 4

Ingredients

For the batter

1 cup Semolina Flour
0.75 cup Plain Yogurt
0.5 cup Water
1 tsp Salt
0.25 tsp Baking Soda, or Eno fruit salt

For the tempering

1 Tbsp Avocado Oil
1 - 2 tsp Mustard Seeds
0.25 tsp Asafoetida Powder
12 - 15 whole Curry Leaves
1 tsp Urad Dal (Black Gram)
1 Tbsp Ginger Root, finely chopped
2 whole Green Chilies, chopped, optional
1 whole Onion, small, finely chopped

Other

2 Tbsp Avocado Oil, for cooking
2 Tbsp Indian Green Chutney (Cilantro Mint Chutney) (click for recipe), for serving
2 Tbsp Ketchup, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, mix together semolina, yogurt and water and allow it to rest until you prepare the tempering. This is required for the semolina to swell.
In a saucepan, heat oil. Add mustard seeds and allow them to temper.
Add asafoetida, curry leaves and urad dal. Allow them to slightly brown.
Add chopped ginger, green chilies and onion. Allow it to cook until the onions have softened and the raw smell from the ginger disappears.
Add the tempering to semolina and give it a good mix. If you would like to add any finely chopped veggies, add them at this step.
Add salt and baking soda (or Eno fruit salt). Do not overmix.
Heat the Appe (Takoyaki or Æbleskiver) pan and grease with some oil.
Add a spoonful of the Appe mixture and cover with a lid.
Cook until the Appe starts to leave the pan from the sides and is ready to flip.
Flip and allow it to cook on the other side, without the lid.
Remove from the pan and enjoy hot with some green chutney, peanut chutney, tomato chutney or ketchup.