Stuffed Appam

Appam, also known as paddu, is a very famous and delicious breakfast dish in South India, made by steaming batter using a mould. The batter is similar in composition to the batter used to make idli and dosa. It is made with semolina and less oil and therefore makes for a good weight loss breakfast option.


Serves – 10



A. For Roasting of Semolina (rava/fine sooji)
1 tbsp olive oil
1 tsp mustard seeds (moti rai)
1 tbsp split chickpeas (chana dal)
10-15 curry leaves
25g cashew nuts, coarsely chopped
1 cup or 150g semolina/rava/fine sooji 
B. For Tomato Onion Chutney
1½ tbsp olive oil
2 cloves of garlic, finely chopped
2 medium sized onions, finely chopped
2 medium sized tomatoes, finely chopped
½ tsp red chilli powder
1 tsp sugar
½ tsp degi mirch
Salt to taste 
C. For Appam Batter
50 grams flattened rice (poha), soaked for 2-3 minutes and drained
50g roasted peanuts, crushed
¼ tsp soda bi-carbonate (meetha soda)
½ tsp lemon juice
1 tbsp olive oil
1 tsp red chilli powder
Salt to taste
1½ cup water or as required


1. Heat oil in a saucepan on a medium flame. Add mustard seeds and let them splutter. 


2. Now add curry leaves and sauté for few seconds. 

3. Then add cashew nuts and split chickpeas into the pan and sauté until they take a light golden brown color. 


4. Now add the fine sooji and roast for 3-4 minutes, stirring continuously. Turn off the flame and let it cool down completely. 


5. Meanwhile, for the tomato onion chutney, take a new saucepan and heat oil on a medium flame. Add chopped garlic and onion and sauté until they take a light golden brown colour. 


8. Now add tomatoes into the mixture and once tomatoes becomes tender, mash them using a spoon.


9. Add salt, red chilli powder, degi mirch and sugar. Mix well until oil separates. Turn off the flame. 


10. Now for the appam batter, in a large bowl, mix roasted rava with roasted peanuts, soda bi-carbonate, lemon juice & salt to taste.


11. In a tadka pan, heat the oil. Add red chilli powder and saute for few seconds. Do not burn the red chilli powder. 


12. Now add this tempering to the appam batter along with flattened rice and mix well. The consistency of the batter should be the same as dosa batter. 


13. Now heat the appam pan on a medium flame and add a drop of oil in all the moulds. 


14. Fill half of the moulds with appam batter. Then place little bit of tomato onion chutney in the centre and then fill the rest of the mould with the batter again. 


15. Cook for 3-4 minutes with a closed lid. Once the batter gets cooked from bottom, slowly flip it over with a help of spoon and cook the other side for 3-4 minutes. 


17. Remove appams from the pan and serve hot with coconut chutney and green chutney.

**Coconut Chutney Recipe —> (Coconut Chutney)

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