Suji Appe Recipe: When planning a new breakfast dish, the common dilemma is finding something that is quick to prepare and appeals to the whole family. If you have semolina (suji) and yogurt (dahi) in your kitchen, delicious *appe* make for an excellent choice. They do not require elaborate ingredients or lengthy preparation. You can enhance the flavor of the batter—made from semolina and yogurt—by adding your favorite vegetables and mild spices.

Cooked with minimal oil, these *appe* turn out slightly crispy on the outside and soft on the inside. Let’s learn how to make this easy recipe, shared by Mahi, at home.

**Prepare the Batter with Semolina and Yogurt**
To make *appe*, start by taking one cup of semolina and half a cup of yogurt in a large bowl. Mix both ingredients well. Gradually add water to create a thick, smooth batter. The batter should not be too runny, as the right consistency ensures the *appe* hold their shape well. You can let the batter rest for a while so the semolina absorbs the yogurt and water; if the batter becomes too thick after resting, simply add a little water to adjust the consistency.

**Enhance Flavor and Color with Vegetables**
Now, mix finely chopped onion, carrot, capsicum, and tomato into the prepared batter. You can also add other vegetables of your choice that are available at home. Add finely chopped green chilies, fresh coriander leaves, and salt to taste, then mix everything thoroughly. Adding vegetables makes the *appe* look appealing and adds a unique flavor; if you are making them for children, you can reduce the amount of green chili.

**A Tempering of Mustard Seeds and Curry Leaves Adds a Special Touch**
You can add a tempering (*tadka*) to enhance the flavor and aroma of the *appe*. To do this, heat a little oil in a small pan. Add mustard seeds, a pinch of asafoetida (hing), and curry leaves. Turn off the heat once the mustard seeds begin to splutter and the curry leaves release their aroma. Pour this tempering into the prepared batter and mix well. This adds a subtle South Indian flavor to the *rava* (semolina) *appe*, making the breakfast even more delicious.

**Fruit salt makes for soft *appe***
Just before cooking, add a teaspoon of fruit salt to the batter. Pour a little water over it and mix gently. Do not let the batter sit for too long after adding the fruit salt; start making the *appe* immediately. This method helps make the *appe* light and spongy. There is no need to mix the batter too vigorously.

**Cooking in the *appe* pan**
Heat the *appe* pan over medium heat. Lightly grease the molds with oil and fill each one with the prepared batter using a spoon. Be careful not to fill the molds to the very top, as the batter may rise while cooking. Cover the pan and cook on low to medium heat for about 7 to 8 minutes. Flip the *appe* once the bottoms turn golden and the edges begin to release easily. Cook the other side for a few minutes as well. Once they look light golden and thoroughly cooked on both sides, transfer them to a plate.

**Serve hot with chutney**
The prepared *rava-curd appe* taste best when served hot. They can be enjoyed with green chutney, coconut chutney, or tomato ketchup. Apart from breakfast, they also make a great snack to serve with evening tea.

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