Instant Rava Appam Recipe is also known as Paniyaram/appe. Instant Rava Appam is a popular South Indian Breakfast. As such it is made using fermented rice and dal batter. However, this is the recipe for instant rava appam which is made using semolina and needs no fermentation. They have a soft texture with a crisp and crunchy exterior. They are flavored with ginger, chili etc and allow customizations as regards the vegetables are concerned.
To make appam instantly we need semolina and curd. I used ginger, chilies to flavor it along with onions. In this recipe, I have not added any vegetables, except onions which I had added to the tempering. The Instant Sooji Appam does not get dry. They remain soft when they come to room temperature. This makes them a good tiffin or lunch box option.
1. Mix semolina, yogurt, salt and water : In a large bowl take 1 cup semolina. Add ½ cup yogurt and ½ cup water or as required. Add salt to taste. Mix well and let the batter rest for 10-12 minutes.
2. Prepare to temper : After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chili and a handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.
3.Add tempering and other ingredients to semolina mix : After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chili and a handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.
4. Cook appe : Heat an appam pan. Add a few drops of oil. Once it is hot, pour a spoonful of batter in each cavity. Let it cook for 2-3 minutes on low flame. Add a few more drops of oil on the appam. Thereafter loosen the sides and with the help of a spoon flip the appam. Cook from the other side too for 1-2 minutes.
5. Bon appétit : Serve appam hot with coffee or pack them for lunch with tomato ketchup.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
In a large bowl take 1 cup semolina. Add ½ cup yogurt and ½ cup water or as required. Add salt to taste. Mix well and let the batter rest for 10-12 minutes.
Heat 1 tsp of oil. Add ½ mustard seeds. Once they crackle, add 1 chopped onion. Cook it on low flame till it turns translucent.
After 10-12 minutes, add the prepared tempering to semolina mix. Along with that add 1 tsp chopped ginger, I finely chopped chilli and handful of chopped coriander. Adjust the consistency. Add 1-2 tsp of water, if required.
Heat an appam pan. Add few drops of oil. Once it is hot, pour spoonful of batter in each cavity. Let it cook for 2-3 minutes on low flame. Add few more drops of oil on the appam. Thereafter loosen the sides and with the help of a spoon flip the appam. Cook from the other side too for 1-2 minutes.
Serve appam hot with coffee or pack them for lunch with tomato ketchup.
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