Rava Appam

  Sep 08, 2020 |   Radha Gupta |
  • 1 share
  • 2 serves
  • 00h:15m prep
  • 00h:10m cook

Check out how to make Instant Rava Appam at home by Bawarchi Radha Gupta

  • 1 Small bowl sooji / Semolina / Rava
  • 3 tbsp Curd
  • 1 chopped onion
  • 1 chopped tomatoes
  • 1 chopped green chilies
  • 1/2 tbsp chopped cabbage
  • 1 tbsp coriander leaves
  • 2 tbsp chopped capsicum
  • 3 tsp oil
  • salt

Coconut chutney ingredients

  • 1 bowl grated coconut
  • 2 Green chilies
  • 2-inch piece of garlic
  • 1/2 bowl chopped coriander leaves
  • 1 tsp mustard seeds
  • 6-7 curry leaves
  • salt
  • water
Cooking Instructions
  1. Firstly take semolina in one mixing bowl, add curd and mix it well. Keep this aside for 10 to 15 minutes. Meanwhile cut capsicum, onion, tomatoes, green chili, cabbage, and coriander leaves
  2. After 15 minutes add these chopped veggies and salt in Rava / semolina. Now take Rava mixture and mix it well.
  3. Heat the Rava appam maker/appam pan and grease very little amount of oil. Then one and a half tsp mixture in every whole of pan/appam maker. Cover it for 5 minutes.
  4. Now check after 5 minutes appam is cooked or not. if yes then turn the appam and cook it from the other side. Cook this appam on low flame so it will cook well from each side.
  5. Instant Rava Appam is ready to serve. Serve this Rava Appam with spicy coconut chutney.

Instructions for Coconut chutney

  1. Add coconut, garlic, green chili, coriander, salt, and water to a blender and blend until you get a smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
  2. Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
  3. Pour the tadka over the chutney and stir it.

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