Jowar Veggie Appes

I stumbled upon Paniyarams for the first time during one of my visits to South India a few years ago. Since then it has been part of my diet. My family loves Appes, hence, I keep experimenting with different flavours, flour and vegetables. Here’s sharing a super healthy, nutritious and delicious breakfast recipe. Rich in iron and fiber, this doesn’t require any soaking, grinding or fermentation, making it super easy and quick.


  • Makes 12 Appes
  • For the Paniyarams /Appes
  • 1 Cup Jowar Flour (Sorghum)
  • 1/2 Cup Semolina (roasted)
  • 1/2 Cup Green Bell Pepper (diced)
  • 1/2 Cup Tomatoes (diced)
  • 1/2 Cup Corn Kernels
  • 1/2 Cup Onions (chopped)
  • 1/2 Cup Dill Leaves
  • Salt to Taste 
  • Water 
  • 1 Tsp Oil (for greasing & optional)
  • For the Tempering
  • 1 Tsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Fennel Seeds
  • 4 -5 Curry Leaves (finely chopped)
  • 4 -5 Curry Leaves (finely chopped) 
  • 2 Green Chilly (chopped)
  • 1 Tsp Ginger (finely chopped) 


Prep: 10 minutes
Cooking: 15 minutes

  1. In a large bowl, combine the jowar flour and semolina with 1 cup of water to prepare a lump-free mixture (should resemble a dosa batter).
  2. Next, add in the vegetables and give it a nice mix.
  3. Now heat oil in a pan, add mustard and fennel seeds with the curry leaves, green chillies and ginger. Sauté it for 2-3 minutes till the raw smell of ginger evaporates. Pour this in the batter and season with salt and dill leaves. Mix everything well.
  4. Meanwhile, put the Appe pan on medium heat, add a few drops of oil in each cavity (optional) and cover with a lid.
  5. Pour the batter into each hollow of the pan and cover. Let the appes cook on medium-low heat. When the top looks cooked and bottom would have turned golden brown, turn the appe with help of a small spoon/appe stick (comes along with the pan).
  6. Remove from the heat and serve immediately with any chutney/sambhar of your choice (I pair mine with green mint/peanut chutney).
  7. Note – I use a small-size non-stick Paniyaram pan with 12 cavities. hence the oil consumption is minimum. The ingredients quantity will depend on the pan cavity size. Seasoning and vegetables can be as per choice & taste. Always cook over a low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and fluffy. Serve them hot, as they taste best when they are crisp & crunchy.