Appam is an instant, delicious and healthy South Indian breakfast. This bite-sized dumpling is a combination of semolina and curd along with colourful and crunchy vegetables of your choice. Here I’ve used onions, cabbage, carrots and capsicum. Tomatoes, corn kernels and peas can also be used.

This Rava or sooji batter mixed with vegetables is then poured into Paniyaram or Appam plate and cooked until the outer layer becomes golden in colour and is properly cooked from the inside.


  • 2 cup rava/ sooji/ semolina
  • 2 cup curd (Dahi)
  • 3/4 cup water
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped capsicum
  • 1/4 cup finely chopped capsicum
  • 1/2 tbsp finely chopped green chilly
  • 1 tbsp finely chopped coriander leaves
  • 8-10 curry leaves
  • ½ tsp baking soda
  • Salt to taste


How to prepare

  • In a large mixing bowl, combine rava, curd and water.
  • Mix well with the help of a whisk so as to avoid any lumps. The consistency of the batter should be thick.
  • Add finely chopped veggies and curry leaves to the batter and keep it aside for 15-20 minutes.
  • Add baking soda and salt before making Appam.
  • Heat the Appam mould and grease it well with oil.
  • Fill each mould with batter and cover and simmer the same for 10-12 minutes on low flame.
  • Once the base turns golden, flip it over to the other side using a spoon.
  • Simmer further until it turns golden brown.
  • Serve with coconut chutney or tomato ketchup.


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