Wednesday, April 18, 2012

Instant Appey - Spicy Tangy Semolina Dumpling


Its 5 pm and I was so hungry though I had full course of lunch. I wanted eat something spicy, quick and easy to make. So thought of making appey. Traditional appey are made using rice and urad dal soaked overnight, blended to smooth paste and fermented overnight. Appey are made in special pan, is more similar to aebleskiver pan used for Danish pancakes in US. Now days, appay pans are made up of Hindalium, light weight and non stick. I purchase it in India and is suitable option then tradition cast iron pan.
Aebleskiver pan is used for making Danish pancakes and is sold in US stores. It seems that these pans also work well on a gas stove as well as an electric stove. These pan are usually made up of cast iron. If you have any one of these pans then go ahead made these spicy tangy Instant Appey. 

The batter gets better if it is allowed to rest a little more. I keep it for 30 minutes, If you have little time then allow it to rest for 1 hr or so.

Time: 30 minutes
Serve: 30 bite size appey


1 cup rava/ sooji/ semolina
2 tbsp chana dal/moong dal
1 cup yogurt 
1/2 tsp Baking soda

1 small onion(finely chopped)
1 tbsp fresh ginger(finely chopped)
2-3 green chillies(finely chopped)
3-4 tbsp cilantro(finely chopped)
salt to taste


1. In large bowl, add ingredients expect baking soda and oil. Combine well to make thick batter if required add little quantity of water. Cover and leave aside for 30 minutes or more. 

2. After 30 minute check the constancy of batter, add little water if required to make to make a batter that is a little thicker than pancake batter.

3. Heat appey pan on medium low heat. Grease the appey molds with oil.

4. In another bowl take one third of the batter and add 1 tsp baking soda. Mix well until bubbles form, then pour the batter into each of the hot appey molds.

5. Cover the pan for a couple of minute until underside is cooked and golden brown in color, flip over. Cook otherside for few minutes.

6. Once both sides are cooked and crispy, remove the appey from the molds. 

7. Serve appey hot with fresh coconut chutney or mint-coriander chutney and or sambar. 

1.Make more appey using the same method- adding baking soda at the last minute before cooking.
2. Baking powder also used instead of baking soda.


  1. I dont mind having some rite now, super cute looking appeys..

  2. These are super cute appeys, indeed :) and the chutney looks yum too! And thanks for visiting my blog and following dear - cannot see you yet on the follower list - could you please check your settings? thanks dear

  3. Thanks Priya from Now Serving and Priya from priyaeasyntastyrecipe :)