Name: Rice Paddu (Instant Rice Flour Appe | Chawal ke Appe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: For the Batter:; 1 cup rice flour; 1/4 cup semolina (rava/sooji); 1/2 cup plain yogurt (or vegan yogurt for a dairy-free version); 1/2 cup water (adjust for consistency); 1/2 tsp baking soda; 1/2 tsp salt (to taste); 1 tsp sugar (optional); 1/2 tsp cumin seeds (jeera); 1-2 green chilies, finely chopped; 1 tbsp ginger, finely chopped; 1 small onion, finely chopped (optional); 2 tbsp coriander leaves, chopped; 1 tbsp curry leaves, chopped; 2 tbsp oil (for greasing)

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Why You’ll Love Rice Paddu Recipe

These rice paddy are:

Really fast and no soaking or fermentation needed
Crispy on the outside, soft and fluffy inside thanks to semolina
Loaded with veggies and spices for flavor and nutrition
Easily made in an appe/paniyaram pan or small muffin pan
Perfect for breakfast, snack time, or tiffin

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For approximately 4 servings:

1½ cup rice flour
½ cup coarse semolina (rava/suji)
½ tsp salt
¾ cup plain yogurt (curd)
Water as needed to adjust consistency
½ small onion, finely chopped
1 small carrot, grated
2 green chillies, finely chopped
A few curry leaves, chopped
2 tbsp fresh coriander, finely chopped
½ tsp eno fruit salt (or a pinch of baking soda)
Oil for greasing and shallow frying

Directions

In a large bowl, whisk together rice flour, semolina, and salt.
Add yogurt and stir to form a thick batter; add water if needed to make it smooth and lump-free.
Let the batter rest for 10 minutes so the semolina softens.
Stir in onion, carrot, green chillies, curry leaves, and coriander until evenly combined.
Just before cooking, sprinkle in eno fruit salt, stir to make the batter frothy.
Heat and lightly grease your appe pan with oil.
Pour batter into each well, drizzle a few drops of oil into each for crispiness.
Cover and cook for about 2 minutes until set and bottoms are golden.
Flip gently and cook the other side for another 1–2 minutes until golden and crisp.
Remove and serve hot with coconut chutney or any spicy dip.

Servings and Timing

Servings: Makes about 4 servings (12–16 small paddu).
Prep Time: ~10 minutes
Resting Time: 10 minutes
Cook Time: ~20–30 minutes depending on pan size and batch size.

Variations

Vegetable add-ins: Try grated zucchini, capsicum, corn, or peas.
Spice level: Omit chillies for a milder flavor, or add a pinch of black pepper or chili powder.
Different flours: Use part-besan (chickpea flour) instead of semolina for a gluten-free version (texture will be slightly denser).
Vegan option: Replace curd with plant-based unsweetened yogurt.
Sweet version: Add jaggery or sugar, omit savory ingredients, and create a sweet paddu dessert.

Storage/Reheating

Storage: Refrigerate cooked paddu in an airtight container for up to 2 days.
Reheating: Warm in a hot non-stick skillet or toaster oven to retain crispiness. Microwaving will make the texture softer but still tasty.

FAQs

How much batter does this recipe yield?

It makes around 12–16 small paddu, depending on the pan size, enough for 3–4 people.

Can I make this without eno fruit salt?

Yes—you can use a pinch of baking soda. The texture may be slightly less fluffy but still delicious.

Can I skip yogurt?

Yogurt is important for binding and flavor. You can substitute it with plant-based yogurt or buttermilk-like liquid.

Which pan is best for making paddu?

An appe pan (paniyaram pan) is ideal. In its absence, use a small non-stick muffin or mini-donut pan.

Is semolina really necessary?

Yes—semolina gives the structure and keeps paddu from collapsing. It’s an important ingredient for the texture, so don’t skip it entirely.

Can I make the batter ahead of time?

You can prepare the batter and refrigerate it for up to 6 hours. Let it rest back at room temperature before cooking.

How do I prevent sticking?

Always preheat and grease each well lightly with oil or non-stick spray before pouring the batter.

What chutney pairs best?

Coconut chutney, coriander-mint chutney, or spicy tomato-onion dip all work great.

Can this recipe be gluten-free?

Yes—use a gluten-free semolina alternative (like millet semolina) or rice rava that’s certified gluten-free.

Are they kid-friendly?

Absolutely! The finely chopped or grated veggies make them appealing, and you can adjust the chilies to make them milder for kids.

Conclusion

Instant Rice Paddu (Chawal ke Appe) is a clever, hassle-free South Indian snack that delivers surprising texture and flavor with minimal ingredients and effort. The combination of rice flour and semolina gives you the ideal balance of soft interior and crispy exterior. Packed with veggies and spices, and ready in under 30 minutes, they make excellent breakfast bites, satisfying snacks, or tiffin treats. Serve them hot off the pan with chutney and enjoy!

Rice Paddu (Instant Rice Flour Appe | Chawal ke Appe)

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Make the delicious and crispy Instant Rice Flour Paddu (Chawal Ke Appe) with this simple and quick recipe! Perfect for a morning breakfast or a snack, this easy-to-prepare, no-fermentation recipe delivers soft, golden-brown appe that are savory and satisfying. A great alternative to the traditional batter-based appams, it’s a healthy and vegan-friendly option. Ready in just minutes!

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12-15 padu
Category: Breakfast
Method: Stovetop, Instant
Cuisine: Indian, South Indian
Diet: Vegan

Instructions

Prepare the Batter:
In a large mixing bowl, combine rice flour, semolina, salt, baking soda, and sugar (if using).
Add yogurt and a little water to make a smooth batter. The batter should be thick but easily pourable. Add more water if necessary.
Stir in cumin seeds, chopped green chilies, ginger, onion, coriander leaves, and curry leaves into the batter.
Heat the Appe Pan:
Heat an appe pan (also known as an appam pan or paniyaram pan) on medium heat. Grease each mold with a little oil.
Cook the Paddu:
Once the pan is hot, pour spoonfuls of the batter into each mold. You should fill each mold about 3/4 full.
Cover the pan with a lid and cook for about 2-3 minutes, until the bottom turns golden and crispy.
Flip each paddu using a fork or spoon, drizzle a little more oil on top, and cook the other side for another 2-3 minutes, until golden brown and crisp.
Serve:
Once cooked, remove the padu from the pan and serve hot with chutney (coconut chutney or tomato chutney) or sambar.

Notes

You can adjust the consistency of the batter by adding more or less water. It should not be too runny.
If you prefer a softer texture, you can add a tablespoon of rice flour or semolina and adjust the water accordingly.
For added flavor, you can also sauté onions and spices before adding them to the batter.
Use a non-stick appe pan for the best results to avoid sticking.