Rava Appam Recipe | Semolina Jaggery Appam Recipe

Traditional Nei Appam that we make for festivals like Krishna Jayanthi and Karthigai Deepam are made with rice. But we can also make delicious appam using Rava.  This Rava appam is crispy outside but soft and fluffy from inside. This is also an one of the Neivedhyam dish many people make for festivals. This Rava appam is simpler and easy to make. Kids especially love this yummy sweet.

Recipe Card to make Rava Appam

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Instant Rava Appam

Course: Sweet

Cuisine: Indian, South Indian, Tamil Nadu

Equipments Needed

• Appam Pan

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 25 Appam

Calories: 100kcal

Author: Sowmya Venkatachalam

Rava Appam is a sweet which can be made instantly. We usually make this for the Karthigai Deepam. Unlike the conventional appam, Rava appam doesn't require soaking and grinding process. It's quick, easy and tasty.

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Ingredients

• ▢ 1 cup Semolina (Sooji / Rava) 1 cup = 250 ml
• ▢ 1 cup Jaggery
• ▢ ½ cup Wheat Flour
• ▢ 3 Cardamom
• ▢ 2 tablespoon Grated Coconut
• ▢ Baking Soda a pinch
• ▢ 2 tablespoon Ghee
• ▢ 1 Banana optional

Instructions 

• ▢
  Take a mixing bowl and add semolina. Add water just to soak the semolina and leave it aside for 1 hour
• ▢
  After 1 hour, drain the water and add the soaked semolina to the mixer jar, Add jaggery and cardamom pods and grind them all to a nice and smooth batter. The batter should be the consistency of dosa batter.
• ▢
  Pour the batter to the mixer jar. Add wheat flour and mix it well with a whisk to make sure there are no wheat flour lumps. Then, add the grated coconut and give a good mix.
• ▢
  Finally add the baking soda and give a one final gentle mix. Do not beat or hardly mix the batter after adding baking soda. Keep the paniyaram pan on the flame. Keep the flame in medium high. 
• ▢
  Add ghee to each mould and then using a small ladle add batter to each of the mould. Cook the appam on both the sides till they are turning golden brown color. Repeat the step for rest of the batter
• ▢
  The Delicious Rava Appam are now ready to serve!

Video

Nutritional Info

Nutrition Facts

Instant Rava Appam

Amount Per Serving (1 piece)

Calories 100 Calories from Fat 90

% Daily Value*

Fat 10g15%

Sodium 1mg0%

Carbohydrates 10g3%

* Percent Daily Values are based on a 2000 calorie diet.

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Method to make Rava Appam

1. Take a mixing bowl and add semolina. Add water just to soak the semolina and leave it aside for 1 hour
2. After 1 hour, drain the water and add the soaked semolina to the mixer jar, Add jaggery and cardamom pods and grind them all to a nice and smooth batter. The batter should be the consistency of dosa batter.
3. Pour the batter to the mixer jar. Add wheat flour and mix it well with a whisk to make sure there are no wheat flour lumps. Then, add the grated coconut and give a good mix.
4. Finally add the baking soda and give a one final gentle mix. Do not beat or hardly mix the batter after adding baking soda. Keep the paniyaram pan on the flame. Keep the flame in medium high.
5. Add ghee to each mould and then using a small ladle add batter to each of the mould. Cook the appam on both the sides till they are turning golden brown color. Repeat the step for rest of the batter
6. The Delicious Rava Appam are now ready to serve!