Rice Paddu (Instant Rice Flour Appe | Chawal ke Appe)
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!
- 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
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)
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.
