Recipe – Rava Appam / Sooji Appe

Aviary Photo_131535211950366496

Prep Time: 5 hours

Cook Time: 15 Minutes

Serves: 4


  • Rava (Sooji / Semolina): 1 cup
  • Curd: 1/4 cup
  • Water: ½ cup or as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 2 teaspoon and as required for greasing


  • Appam pan


  • In a bowl whisk cure. Add rava and mix well. Add water and make a thick idly like batter. Cover it and keep it minimum 4 hours to ferment. You may keep it overnight.
  • Add salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside.
  • In a small pan heat 2 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the rava mix.
  • Adjust water in the rava mix to make a thick batter. Whisk well for 2 minutes.
  • Place the appam pan on heat.
  • Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
  • Fill each mold with the rava batter.
  • Medium the heat and cover the pan for 3 minutes.
  • Flip all appams using a pointed wooden spatula.
  • Sprinkle few drops of oil over it and cover again for 2-3 minutes.
  • Remove the cover.
  • Check if rava is cooked all over, if not cook for another 2-3 minutes flipping sides.
  • Once both side are light brown and light crispy, take out.
  • Repeat the process until all appams are done from the batter.
  • Serve with tomato sauce and green chutney.

Cook’s Note

  • For instant rava appe, no need to ferment the batter overnight.. just add all above mentioned ingredients and add 1 teaspoon baking soda. Whisk all together for 2 minutes and make the appe.



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