Rava appam is a quick and easy breakfast item that does not need overnight planning, grinding or a long wait for the batter to ferment.
The healthy and delicious appam, which can be paired with ketchup or chutney, is usually a hit with kids.
Preparation time: 10 mins Soaking time: 1 hour Cooking time: 20 mins Makes: 11
Ingredients
½ cup rava/sooji ½ cup water ¼ cup rice flour/maida ½ cup jaggery powder ½ tsp cardamom powder or 4 cardamom 1 small banana (optional) 3 tbsp grated coconut A tiny pinch baking soda 1 tsp ghee + ghee to cook the appams
Method:
1) Soak the rava in the water and set aside for an hour. 2) Blitz the soaked rava with the rice flour, jaggery powder, cardamom and banana (if preferred). Add a bit of water if needed and blitz into a fine paste. 3) Transfer paste to a bowl. 4) Add the grated coconut, baking soda and 1 tsp of ghee. Mix well. 5) Ensure that the batter is neither too thick nor runny. If it is too thick, add a bit of water or milk. If it is runny, add 1-2 tbsp of rice flour. 6) Heat an appam multi-mould pan and dab some ghee in the moulds. 7) Pour the batter into the moulds and cook covered over a medium flame until done. 8) Flip gently with a spoon to cook the other side, adding more ghee to the moulds if needed.
Notes:
a) I didn’t add any bananas but the appams remained soft for more than six hours. b) The jaggery was just perfect but you can add more if desired.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
