Appam is a traditional South Indian breakfast recipe. Regular appam is made with raw rice. But today we are going to see the instant rave appam which is prepared within 15 mins. Fermenting batter like rice appam is not necessary.
You can pair it with any veg or non-veg curry or even with the coconut milk. From the above picture, you can see how soft the rava appam is. Here I have used instant yeast, you can even use dry yeast. If you don’t want to use yeast at all, then replace it with half tsp of baking powder and 1/4 tsp of baking soda. We had this with chicken salna and the combo was very tasty as we would eat in the roadside shop.
Add lukewarm water to grind the batter. Make sure the ground batter rests for at least 15 mins. The batter should be in flowy consistency. It takes hardly a min to cook each appam. While pouring the batter, keep the flame on medium-high, and once you see lots of bubbles forming on the top, reduce the flame to low and close the lid and cook for 45 sec to 1 min. Now let us see how to prepare this recipe.
Enjoy the video of Instant Rava Appam. Subscribe for more videos.
- 1 cup Rava/Sooji/Samolina
- 2 tbsp All purpose flour/Maida
- 2 tsp Sugar
- 1/2 tsp Instant Yeast
- salt to taste
- 1.5-2 cups Lukewarm Water
- In a mixer jar, add rava, maida, sugar, instant yeast, and salt.
- Add water little by little and make a smooth batter. You may not require the entire water. The batter should be watery than the dosa batter.
- Now pour this batter in a bowl and let it ferment for 15 mins. After 15 mins you can see the batter has risen well.
- Now heat a tawa and pour a ladle full of batter. Do not spread it. It should spread by itself, that is the consistency. While pouring the batter keep the flame to medium-high.
- You will see lots of pores forming on the appam. Now reduce the flame to low and close the lid. Let the appam cook for a min.
- Open the lid and the appam is cooked well. Serve hot with coconut milk or stew or chicken gravy or any other gravy of your choice.
- As we are adding yeast, add lukewarm water while grinding. This will help ferment the batter very fast.
- The consistency of the batter should be pouring consistency. Watery than dosa batter.
- While pouring batter on the tawa, it should spread by itself. If you feel your batter is thick add more water and make it watery.
- While pouring the batter keep the flame to medium-high. Reduce the flame to low after closing the lid. This way bottom would be crispy and the top side would be soft.
Soft and spongy rava appam is ready to relish.
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