ASMR || Instant Masala Cheese Appe | Crispy Suji Appe Recipe | Easy Breakfast & Snack

Crispy outside, soft inside and filled with delicious melted cheese! 🧀 Today on Benne Miles, we’re preparing Instant Masala Cheese Appe using semolina, curd, colourful vegetables and aromatic Indian spices. This quick, no-fermentation recipe is perfect for breakfast, children’s lunchboxes, evening snacks or sudden hunger cravings. Each appe is cooked with very little oil in an appe pan until beautifully golden and crispy. Add a small cheese cube in the centre for an irresistible creamy surprise! 🍽️ RECIPE DETAILS • Preparation time: 20 minutes • Cooking time: 20–25 minutes • Quantity: Approximately 36 small appe • Servings: 5–6 people • Difficulty: Easy • Recipe type: Vegetarian • Best served: Hot and crispy 🛒 INGREDIENTS For the batter: • Semolina/Suji/Rava – 1 cup • Curd/Yogurt – ¾ cup • Water – approximately 1 cup • Salt – 1 teaspoon or according to taste • Baking powder – 1 teaspoon For the masala tempering: • Cooking oil – 2 tablespoons • Black peppercorns – 15 • Dried red chillies – 2 • Asafoetida/Hing – ½ teaspoon • Mustard seeds – 1 teaspoon • Cumin seeds – 1 teaspoon • Chana dal – 2 teaspoons • Urad dal – 1 teaspoon • Ginger, finely chopped – 2 teaspoons • Green chillies, finely chopped – 2 • Curry leaves – 1 sprig • Carrot, grated – ½ cup • Onion, finely chopped – ½ cup • Fresh coriander, chopped – 1 handful For filling and cooking: • Cheese cubes – cut into small pieces • Oil or cooking spray – as required 👩‍🍳 HOW TO MAKE MASALA CHEESE APPE Add semolina, curd and salt to a mixing bowl. Gradually add water and whisk until you have a smooth, medium-thick batter. Cover and rest the batter for 10–15 minutes so the semolina can soften. Heat two tablespoons of oil in a pan. Add black peppercorns and dried red chillies. Add hing, mustard seeds and cumin seeds. Allow the mustard seeds to crackle. Add chana dal and urad dal. Sauté until the dals become lightly golden. Add chopped ginger, green chillies and curry leaves. Sauté until aromatic. Add grated carrot and chopped onion. Cook for 2–3 minutes, keeping the vegetables slightly crunchy. Switch off the heat and mix in the chopped coriander. Add the prepared vegetable tempering to the rested semolina batter. Just before cooking, add the baking powder and gently mix. Heat an appe pan over medium-low heat and grease every cavity lightly. Fill each cavity halfway with batter and place a small cheese cube in the centre. Cover the cheese with a little more batter. Cover the pan and cook until the underside becomes golden. Turn each appe carefully and cook until golden-brown and crispy on every side. Serve immediately with coriander-mint chutney, coconut chutney or tomato ketchup. 💡 IMPORTANT COOKING TIPS • Add baking powder only when you are ready to cook the appe. • The batter should be thick but easily pourable. Add a little water if it becomes too thick after resting. • Cook over medium-low heat so the appe cook completely without burning. • Finely chop or grate the vegetables for evenly shaped appe. • Do not overfill the appe-pan cavities. • You can omit the cheese to prepare regular vegetable masala appe. • Reheat leftovers in an appe pan or air fryer to restore their crisp texture. If you enjoyed this recipe, please LIKE, SHARE and SUBSCRIBE to Benne Miles for more delicious food discoveries and memorable journeys. Benne Miles — Taste • Travel • Experience #MasalaAppe #CheeseAppe #AppeRecipe #SujiAppe #RavaAppe #IndianBreakfast #EasySnacks #VegetarianRecipes #SouthIndianFood #BreakfastRecipes #LunchboxRecipes #BenneMiles