Appe Recipe: A Traditional South Indian Paniyaram

Appe is a popular snack food of South Indian origin. Variations of it are called Paniyaram (Tamil),  Paddu (Karnataka),  Guliyappa, Gunta Ponganalu or Kuzhi Paniyaram (Telugu). It is made using fermented rice and urad dal batter, traditionally cooked in a special appe pan with round moulds.  Originally, the dish is a South Indian delicacy, but its popularity has shot up in many parts of India and the world. Appe is made crispy outside and tender inside, which makes it a healthy snack alternative to fried foods. It is ideally served for breakfast, evening snack, lunch boxes and festival occasions with coconut chutney, tomato chutney or sambar

Karnataka Paddu

A favourite breakfast cuisine in Bengaluru,  MYSURU, Mangaluru and Udupi, Paddu is prepared from the fermented idli-dosa batter blended with onion, curry leaves, coriander, grated carrot and green chilli.

Taste Profile

Crispy, soft, mildly spicy

Why It Is Popular

Its crunchy outer and spongy inside make it a breakfast and teatime treat across Karnataka.

Nutritional Highlights

Fermented food

Rich probiotics

Light and filling

Tamil Nadu Kuzhi Paniyaram

This type has been prepared in the four towns Chennai, Madurai, Coimbatore, and Tiruchirappalli. It includes grated coconut in fermented batter with mustard seeds, onions, and curry leaves.

Taste Profile

Soft,  caramel,  savoury, aromatic

Why It Is Popular

Traditionally, the batter of dosa or idlis left over is used in making a delicious zero-waste recipe

Nutritional Highlights

Easy to digest

Good carbohydrates

Rich flavour

Andhra Gunta Ponganalu

This type, common at Vijayawada, Visakhapatnam, Guntur, and Tirupati,  is made with green chillies, ginger, coriander, cumin, and sometimes stuffed with spicy chutney.

Taste Profile

Spicy, crispy,  flavorful

Why It Is Popular

Its strong taste has made it a common evening or breakfast snack throughout Andhra Pradesh.

Nutritional Highlights

Moderate protein

Rich antioxidants

Fermented nutrition

Kerala Vegetable Appe

Made with grated carrots, onions, curry leaves, beans, and fresh coconut, this healthier alternative is available in a lot of places in Kochi, Thiruvananthapuram and Kozhikode.

Taste Profile

Fresh,  lightly sweet, savoury

Why It Is Popular

Adds more vegetables to make the food healthy for children and the family.

Nutritional Highlights

Rich dietary fibre

Fresh vegetables

Balanced nutrition

Nutritional Value (Per Serving)

Calories: 220–300 kcal

Protein: 6–8 g

Carbohydrates: 32–38 g

Fat: 7–10 g

Fibre: 3–5 g

Iron: 1–2 mg

Idli-Dosa Batter – 3 cups

Benefits

Fermented food

Good carbohydrates

Easily digestible

Onion – 1 medium (finely chopped)

Benefits

Rich antioxidants

Natural sweetness

Green Chillies – 2

Benefits

Vitamin C

Fresh heat

Ginger – 1 teaspoon (grated)

Benefits

Supports digestion

Anti-inflammatory

Curry Leaves – 10–12

Benefits

Rich antioxidants

Traditional flavour

Fresh Coriander – ¼ cup

Benefits

Vitamin C

Fresh aroma

Mustard Seeds – ½ teaspoon

Benefits

Digestive support

Traditional seasoning

Cumin Seeds – ½ teaspoon

Benefits

Earthy flavour

Supports digestion

Oil or Ghee – 2 tablespoons

Benefits

Crispy texture

Rich flavour

Salt – To taste

Fermented batter results in the softest and fluffiest Appe. 

Film wrap each mould for a uniform golden brown crust.

Be careful not to fill the moulds too full, as the batter will expand whilst cooking.

Prepare the Batter

In a large mixing bowl,  add the fermented batter along with the chopped onions, green chillis, ginger, coriander, curry leaves, cumin seeds and salt.  Fold the ingredients using a spatula to evenly combine without overmixing.

Heat the Appe Pan

Using a little oil or ghee, brush the outside of each appe pan mould. Place the appe pan on a moderate heat and heat through for a couple of minutes. A dull appe pan will help the appe to cook properly and have a nice golden colour and a crispy crust.

Pour the Batter

Divide the mixture between the cases, filling each three-quarters full.  Be careful not to overfill as the mixture will rise when cooked, and there will be room for it to expand slightly and for the cakes to keep their shape.

Cook Until Golden

Cover the pan and cook the Appe for 3–4 mins, or until the bottoms are crispy and golden brown.  Carefully turn each one over with the help of a skewer or spoon and cook for a further 3–4 mins,  until golden brown and cooked through.

Serve Hot

Serve the ready Appe on a plate. Tuck into the Appe while they are hot for the best results.  Serve with coconut chutney, tomato chutney, peanut chutney or a bowl of piping hot sambar for a delicious breakfast snack.

Appe is ready in a flash and is so low in oil that it has the right crispy edges that contrast with the tender inner layer. Serve for breakfast, snacks, lunch boxes and as a light dinner.

Nutritional Advantages

Cooking with little or no oil

Fermented food benefits

A rich carbohydrate source;

 Moderate protein (44 g).

Absolutely digestible

Coconut Chutney: The ever-popular, mild, sweet coconut chutney goes well with Appe.  The fresh, sweet flavour of coconut blends nicely with the outside crunch and inside softness of the Pedas

Tomato Chutney: Sharp, mildly hot-tasting, the Tomato Chutney rounds off the taste of the fermented batter and is delicious with each mouthful

Peanut Chutney: Deep,  nutty peanut chutney gives a deliciously creamy consistency and savoury flavour to complement the moreish

Appe

Vegetable Sambar: A bowl of steaming vegetable sambar makes Appe a complete meal.  This tasty lentil curry provides the necessary protein and goes well with the soft dumplings

Filter Coffee:  fresh filter coffee from South Indian style. This pairing makes a real comfort breakfast / evening snack with the Appe

Cook on Medium Heat. This way the Appe will cook uniformly and acquire a perfect crunchy golden colour on the outside,  while remaining soft and fluffy on the inside.

Flip at the Right Time: Turn over each Appe only when the bottom is golden brown, so they don‘t break, and to finish cooking evenly and crisply.

Add Grated Vegetables. May be added to the mixture--Grated carrots, cabbage, or chopped spinach can be incorporated into the batter for additional nutrients, colour, and flavour.

Fresh Fermented Batter:  Properly fermented batter will be airy,  light, fluffy and soft with the true tangy taste and just-right density.

Q.  Is it the same by the names of Appe, Paddu and Paniyaram?

In fact, they are just the same recipe varying according to South Indian state names.  Paddu is the name used in Karnataka,  Kuzhi Paniyaram in Tamil Nadu,  Gunta Ponganalu in Andhra Pradesh and Vegetable Appe in Kerala. The recipe and flavourings differ a bit from state to state.

Q.  Is there a way to do Appe without Appe Pan?

An appe pan is best as it does give the traditional round shape and crispy coating, but with a minimal amount of oil. Without will have to resort to a cake pop maker or similar moulds, but the texture can never be authentic enough.

Q.  How far in advance can I make the Appe batter?

Yes.  Batter can be stored in the fridge for 2–3 days.  Incorporate onion, herbs and vegetables just before you cook to keep the batter fresh and the appe soft.

Q. Why isn't my Alleppeypatty (Appam) not so crispy outside?

Lightly oil, cook on medium heat and make sure they‘re not overcrowding the pan. Wait until the bottom is golden brown before turning.  Well-fermented batter will also help create a crisp surface and a soft, fluffy centre.