Quick answer: Yes — you can make soft, crispy appe (paniyaram/paddu) from leftover dosa batter in minutes; just season the batter, heat the appe pan, and cook until golden on both sides. This turns leftover batter into a tasty snack or breakfast with minimal effort.

Quick guide — what to consider before you start

• Batter condition: Use batter that’s been refrigerated for up to 2–3 days; if it smells sour, reduce added souring agents.
• Texture: If batter is too thin, add a little rice flour or semolina for body; if too thick, thin with water.
• Pan & heat: A well‑heated appe/paniyaram pan and a little oil in each cavity give crisp edges and soft centers.
• Decision point: Want savory or sweet? Add spices and vegetables for savory; jaggery and banana for sweet.

Ingredients (serves 3–4)

• 2 cups leftover dosa batter (fermented)
• 1 small onion, finely chopped
• 1–2 green chilies, finely chopped
• 2 tbsp grated carrot or finely chopped capsicum (optional)
• 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves
• Salt to taste, 2 tbsp chopped coriander
• Oil for greasing the pan
  (For a firmer batter: 1–2 tbsp rice flour or semolina.)

Step‑by‑step method

1. Temper the seasoning: Heat 1 tbsp oil in a small pan, add mustard seeds and urad dal; when they splutter add curry leaves and sauté onion, chilies, and carrot until soft.
2. Mix into batter: Fold the sautéed mixture and coriander into the dosa batter; adjust salt. If batter is runny, stir in 1 tbsp rice flour to thicken.
3. Heat the appe pan: Place the appe pan on medium heat and grease each cavity lightly with oil. Preheating is crucial for crisp edges.
4. Cook: Pour batter into each cavity up to 3/4. Cover with a lid and cook 2–3 minutes until the bottom is golden. Flip using a skewer or spoon, cook another 2 minutes. Repeat until all batter is used.
5. Serve hot with chutney or sambar.

Tip: For extra crispness, finish with a quick shallow fry in a little oil after flipping. Using leftover dosa or idli batter for appe is a common, quick way to repurpose batter.

Variations & flavor ideas

• Cheese & herbs: Add grated cheese and oregano for a fusion snack.
• Millet or ragi batter: Works the same — adjust water and cooking time.

Storage and safety

• Serve fresh for best texture; stored appe lose crispness.
• Refrigerate leftover batter promptly; discard if it smells overly sour or shows mold. Undercooked appe can be doughy — ensure centers are cooked through.

Quick troubleshooting

• Batter sticks: Pan not hot enough or insufficient oil.
• Too soft inside: Reduce lid time or increase heat slightly.

Enjoy turning leftover dosa batter into crispy, soft appe — a fast, waste‑free snack that’s endlessly adaptable.