Prep Time: 5 Minutes
Cook Time: 15 Minutes
- Rava (Sooji / Semolina): 1 cup
- Curd: 2 tablespoons
- 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: For greasing
- Appam pan
- In a bowl add rava, curd and water. Whisk well. Add chopped onion, tomato, green chili, ginger, garlic, salt, red chili powder, ajwain, coriander leaves and mix well. Adjust water to make a thick batter. Whisk well for 5-6 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.
- Cover the pan for 3-4 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 in 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.
- You may saute the onion tomato masala in ½ tablespoon oil and mustard seeds before adding to the rava batter.