Prep Time: 5 hours
Cook Time: 15 Minutes
- 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.
- 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.