Rava appam recipe

Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.

We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.

This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.

Check out other interesting appam recipes from Jeyashris kitchen, wheat flour appam millet flour instant nei appam, Traditional karthigai nei appam, Thinai unniappam.

Rava appam recipe

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Rava appam recipe

Pan fried Sooji appam with jaggery

Servings 11 appams

Author Jeyashri suresh

Ingredients

• ½ cup rava |sooji
• ½ cup jaggery
• ¼ cup rice flour or maida
• ½ tsp cardamom powder or 4 cardamom
• 1 small banana optional
• A tiny pinch baking soda
• 1 tsp ghee + ghee to cook the appams
• 3 tbsp coconut
• ½ cup water

Instructions

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.
• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.
• Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.
• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, not need for any fermentation.
• Heat a appam pan and add little ghee in all the holes.
• Pour the batter in the holes and cook in a medium flame.
• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.
• Cook for a minute, if needed add little ghee.
• Take out from the pan.
• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

Video

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Notes

1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.

2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.

• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.

• Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.

• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, no need for any fermentation.
• Heat an appam pan and add little ghee in all the holes.
• Pour the batter into the holes and cook on a medium flame.

• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.

• Cook for a minute, if needed add little ghee.
• Take it out from the pan.

• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.