rava appam
Rava appam, also known as semolina appam, is a popular South Indian snack or breakfast dish. It is made by combining semolina (rava) with yogurt, grated coconut, and various spices to create a thick batter. The batter is then poured into a special appam pan or a regular appe pan, which is similar to a small shallow-bottomed frying pan with multiple round molds. The appams are cooked until they turn golden brown and are crispy on the outside, while remaining soft and fluffy on the inside. Rava appam are typically served with coconut chutney or sambar as a side dish. They are a delicious and nutritious option for those who prefer a gluten-free or vegan diet, as well as being a tasty snack for anyone.
Rava appam, also known as semolina appam, is a popular South Indian snack or breakfast dish. It is made by combining semolina (rava) with yogurt, grated coconut, and various spices to create a thick batter. The batter is then poured into a special appam pan or a regular appe pan, which is similar to a small shallow-bottomed frying pan with multiple round molds. The appams are cooked until they turn golden brown and are crispy on the outside, while remaining soft and fluffy on the inside. Rava appam are typically served with coconut chutney or sambar as a side dish. They are a delicious and nutritious option for those who prefer a gluten-free or vegan diet, as well as being a tasty snack for anyone.
rava appam
Ingredients:
- 1 cup semolina (rava)
- 1/2 cup grated coconut
- 1/4 cup chopped onions
- 2 green chilies, finely chopped
- 1/2 teaspoon crushed ginger
- 1/4 teaspoon baking soda
- Salt to taste
- Oil for frying
Instructions
1. In a large mixing bowl, add the semolina (rava) and enough water to soak it.let it soak for 30 minutes .
2. After 30 minutes, drain any excess water from the semolina and transfer it to another mixing bowl.
3. To the soaked semolina, add the grated coconut, chopped onions, green chilies, crushed ginger, baking soda, and salt. Mix all the ingredients well
4. Add water little by little to the mixture to make a batter. Batter should be thick.
5. Heat a small appam pan or a non-stick tawa on medium heat and grease it with a little oil.
6. Pour a ladleful of the batter onto each cavity of the pan. The batter will spread on its own to form a small circle.
7. Drizzle a little oil around the edges of the appam and cover the pan with a lid. Let the appam cook on medium heat for about 2-3 minutes, or until the edges turn golden brown.
8. Flip the appam using a spatula and cook the other side for another 2-3 minutes, or until it is cooked through and golden brown.
9. Remove the cooked appam from the pan and transfer it to a plate.
10. Serve the rava appam hot with chutney or sambar of your choice.
Enjoy this crispy and fluffy rava appam as a snack or breakfast dish. It is a perfect dish to impress your family and friends with your culinary skills.
Note: The cooking time and yield may vary depending on the size of the appam pan and the thickness of the appams. Adjust accordingly.
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