Quick & Easy Instant Suji Appam with Mixed Vegetables
20 minutes
1162 reads
About Quick & Easy Instant Suji Appam with Mixed Vegetables
Craving a taste of South India but short on time? These Instant Suji Appams offer a healthy and flavorful twist on a beloved classic, delivering crispy, golden goodness without the wait.Made with semolina (suji) and bursting with fresh vegetables, these savory pancakes skip the traditional fermentation process, making them perfect for a quick weeknight meal or a leisurely weekend brunch.Enjoy their incredible versatility by serving them hot with coconut chutney, a vibrant green chutney, or even a simple tomato sauce for a truly satisfying bite.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina suji or rava
- 1 1/2 tsp Salt or to taste
- 1 tsp Baking Soda
Wet Ingredients
- 1 cup Buttermilk or yogurt
Vegetables and Aromatics
- 1 Chili finely chopped, green
- 1 cup Vegetables carrot, cucumber, finely chopped (onion, mixed, pumpkin), tomato
- 10 leaves Curry Leaves chopped
For Cooking
- Oil for shallow frying
Instructions
- In a mixing bowl, combine the semolina, salt, buttermilk, green chili, mixed vegetables, and curry leaves.
- Cover the bowl and let the mixture rest for 5 minutes. This allows the semolina to absorb the liquids and soften.
- After 5 minutes, add the baking soda and gently mix it into the batter. Be careful not to overmix.
- Heat an appam pan over medium heat. Add a small amount of oil to each cavity of the pan.
- Fill each cavity about halfway with the prepared batter. Cook for a few minutes until the edges start to turn golden brown and the center is cooked through.
- Carefully flip each appam and cook the other side for another minute or two until golden brown. Add a little more oil if needed.
- Serve the Instant Suji Appams immediately while hot. These are delicious with coconut chutney or tomato sauce.
Recipe Notes
Good To Know
- For extra-crispy edges, add a teaspoon of rice flour to the batter along with the semolina.
- For a vegan version, substitute buttermilk with a mixture of water and a squeeze of lemon juice or use any non-dairy yogurt diluted with water.
- To boost flavor and nutrition, stir in a handful of finely chopped fresh herbs like curry leaves or coriander directly into the batter.
- Reheat leftover appams in a toaster oven or on a tawa—avoid microwaving, as it can make them soggy.
Expert Tips
- For perfectly round appams, use a well-seasoned appam pan. This prevents sticking and ensures even cooking.
- Don't overcrowd the pan when cooking. Make appams in batches to allow for proper heat distribution and crispy edges.
- The consistency of the batter is key. It should be slightly thicker than crepe batter but thinner than pancake batter. Adjust with water or flour as needed.
Storage Instructions
- While appams are best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 1095kcalCarbohydrates: 61gProtein: 14gFat: 89gSaturated Fat: 4gPolyunsaturated Fat: 25.5gMonounsaturated Fat: 51gSodium: 1710mgFiber: 3g
Renu Chandratre
Articles: 12
5 Comments
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This is delightful! Thanks for the recipe.
Such a tempting dish! Thank you.
Healthy Yummy filling any time favourite
This is exactly what I was looking for!
This looks incredible! I need to try it.