Crispy on the outside, soft on the inside, these appe are going to be your snack-time best friend.
Appe, paddu, paniyaram whatever you call it, is one of those recipes that feels like a reward for planning ahead. If you’ve got some idli or dosa batter in the fridge, you’re already halfway to golden, crispy, soft-in-the-middle deliciousness. These little rounds are comfort food, South Indian-style.
I’ve been making appe for years, usually as a quick breakfast or something fun to sneak into lunchboxes. They’re great plain, but also super versatile if you want to throw in veggies, spices, or even cheese. One batch never lasts long at our place!
Jump to section: Appe Recipe
Ingredients for Appe
Here’s what you’ll need to make a basic batch of appe using idli or dosa batter:
- Idli/Dosa Batter: Fermented batter works best, slightly sour and fluffy, it gives appe their signature light texture.
- Veggies (optional): Finely chopped onions, carrots, capsicum, or grated coconut are great add-ins.
- Tempering (optional but recommended): Mustard seeds, curry leaves, chopped green chillies, and ginger sautéed in oil for extra flavor.
- Oil: Just a few drops per mold in the appe pan for crisp, golden edges.
How to make Appe
- Prep the Batter: Use fermented idli/dosa batter straight from the fridge or bring it to room temperature. Stir in salt if not already added. (Here’s the recipe or scroll down to the recipe card)
- Add-ins (Optional): Mix in your chopped veggies or a quick tempering to boost flavor.
- Heat the Appe Pan: Grease each mold with a drop of oil and heat on medium.
- Cook the Appe: Spoon batter into each mold and cook covered for 2–3 minutes until the edges firm up. Flip and cook uncovered till golden and crisp on both sides.
Richa’s Top Tips For The Best Appes
- Use well-fermented batter: The slight sourness and airy texture from a properly fermented idli or dosa batter is what gives appe their signature fluffiness inside and crisp edges outside.
- Rest the batter (if straight from fridge): Cold batter can yield dense appe. Let it sit at room temperature for 20–30 minutes before cooking to get that light, airy texture.
- Grease the pan well: Add a few drops of oil to each cavity of the appe pan before spooning in the batter. This helps create a golden crust and makes flipping easier.
- Cook covered first, then crisp: Cover the pan while the first side cooks to help the batter steam and puff up. Once flipped, cook uncovered to crisp up the outsides.
- Consistency of the batter: The ideal batter consistency for appe is medium to medium-thick, similar to idli batter or pancake batter. It should be thick enough to hold its shape when dropped into the appe pan but still pourable.
Frequently Asked Questions
Appam is a lacy, bowl-shaped fermented rice pancake, typically soft and spongy in the centre. Paniyaram (or appe) are bite-sized dumplings made from the same idli/dosa batter, but cooked in an appe pan with a crispy crust and soft inside.
This usually happens when the batter is too thick or hasn’t come to room temperature before cooking. Another reason could be undercooking—make sure to cook covered first, then flip and crisp up the other side.
The appe pan really does help achieve the right shape and texture, but if you don’t have one, you can try using a mini muffin tray in the oven (though they won’t be quite the same!).
Yes! Store them in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer to bring back some of the crispiness.
You can, but the taste and texture is so much better when you use homemade dosa batter.
Yes! they’re made from fermented rice and lentil batter, which boosts nutrient absorption and gut health, and since they’re pan-cooked with minimal oil, they’re light and easy to digest too.
Which Appe Pan is Better – Cast Iron or Non-Stick?
Choosing between a cast iron and non-stick appe pan depends on your cooking style and comfort level. Cast iron pans are a traditional choice, they heat evenly and give the appes a beautiful, crispy crust. Plus, cooking in cast iron adds a bit of iron to your diet naturally. But they do need regular seasoning and care to maintain their non-stick properties.
On the other hand, non-stick appe pans are beginner-friendly and super convenient. They require less oil, are easier to clean, and are great when you’re short on time or cooking for kids. Just be sure to use soft utensils and avoid high heat to extend the life of the coating.
If you’re just starting out, go for a good-quality non-stick pan. But if you’re up for a little extra effort and love that rustic crisp, a cast iron pan is totally worth it.
Storage Tips
- Refrigeration: Let the appe cool completely before storing. Keep them in an airtight container in the fridge for 2 days.
- Freezing: Appe can be frozen too! Lay them out on a tray, freeze, then transfer to a ziplock bag. Reheat directly from frozen in the appe pan or air fryer.
- Reheating: To retain the texture, warm them in an appe pan, air fryer, or oven, not the microwave, which can make them rubbery.
Serving Ideas
These little bites are super versatile and pair beautifully with all kinds of chutneys and sides.
- Dip them in classic Coconut Chutney for a traditional South Indian combo.
- Serve with Green Chutney if you’re leaning into North Indian flavours.
- Create a breakfast thali with Idlis, Sambar, and appe for a hearty start to your day.
- Snack on them with a side of Peanut Chutney, a creamy, nutty dip that’s incredibly satisfying.
- Pack them into a lunchbox with Lemon Rice or Tamarind Rice for a fun and fuss-free meal.
- For a South Indian brunch twist, serve them alongside Veggie Upma and chutneys for a mix of textures and flavours.
Customisation Ideas
- Spice it up: Add chopped green chillies, crushed pepper, or a spoonful of podi (gunpowder) to the batter.
- Veggie-packed: Finely chopped onions, grated carrots, capsicum, cabbage, or even spinach can be added directly into the batter.
- Cheesy twist: Stuff a tiny cube of cheese or grated mozzarella in the centre for a surprise melty bite.
- South Indian masala style: Stir in a tadka of mustard seeds, curry leaves, and urad dal into the batter before cooking.
- Sweet version: Add jaggery, mashed banana, and a hint of cardamom to the idli batter and cook as usual (It’s great for kids)
What else can be made with dosa batter
I am going to share the recipes of all these dishes along with an easy one-pot sambar and coconut chutney over the next 11 days. So make sure to tune in!
Did You Know
Appe (or paniyaram) is a popular South Indian snack that goes by many names across regions. It’s called paddu in Karnataka, ponganalu in Andhra Pradesh, and kuzhi paniyaram in Tamil Nadu. Traditionally made in cast iron appe pans over a wood fire, this snack has been adapted in modern kitchens using non-stick or even electric appe makers. Despite its humble look, it’s a versatile dish that reflects how South Indian food uses the same base ingredients (like fermented rice and lentils) in totally different, creative ways.
If you’ve got idli or dosa batter at home, appe is honestly one of the easiest and most rewarding snacks you can whip up. Whether you keep them plain and classic or jazz them up with fillings and dips, they always deliver on flavour and comfort. Plus, they’re ideal for everything from breakfast to tea-time to school lunchboxes.
Ready to try them? Tag me on Instagram @my_foodstory, I’d love to see what mix-ins you add or what you pair them with.
Watch Appe Recipe Video
Appe | Paniyaram | Paddu
Equipment
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1 Appe pan
Ingredients
Appe batter mix
- 1 ½ cups idli dosa batter MFS link
- ¼ cup finely chopped capsicum
- ¼ cup finely chopped carrots
- ¼ cup finely chopped onions
- ½ teaspoon finely chopped ginger
- 1 green chilli finely chopped
- 10 curry leaves finely chopped
- ¼ + ⅛ teaspoon salt
- ¼ teaspoon sugar
Tempering / tadka
- 1 teaspoon oil
- ½ teaspoon mustard seeds rai
- ¼ teaspoon cumin seeds jeera
- ½ teaspoon chana dal
- 1 teaspoon urad dal
Other
- 2-3 tablespoons sunflower oil or any neutral flavored oil
Instructions
Prepping appe batter mix
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Take the idli dosa batter in a bowl. Add capsicum, carrots, onions, ginger, green chilli, curry leaves, salt, sugar and give a good mix.
Tempering
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Heat oil in a pan, add mustard seeds, cumin seeds and once they crackle, add chana dal, urad dal & roast on low heat for a few seconds till the dals turn light golden. Add the tempering to the appe batter and mix well.
Making Appe
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Heat appe pan & add a few drops of oil to each cavity. Using a spoon or ladle, pour the batter to fill the cavities almost to the top (as shown in the video). Cover with a lid and cook on low for 1-2 minutes until the base is firm and golden.
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Using a skewer or spatula, turn over each appe and cook the other side without covering the pan. Cook on low to medium for 2-3 minutes on this side till they are golden and crisp from the outside. Remove and serve.
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Repeat the same steps to make the rest of the appe.
Video
Notes
- Add oil to the appe cavity before making the appe as it avoids the appe sticking to the pan & also helps in roasting them well.
- Do not over fill the cavities as appe rise when cooked
- Appe taste best when they are hot and fresh off the pan
Nutrition
This article was researched and written by Harita Odedra.
The post Appe Recipe|Paniyaram|Paddu appeared first on My Food Story.
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