Rava Appam Recipe | Semolina Appam

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Rava Appam Recipe | Semolina Appam | with Yeast | Breakfast recipe | with step by step photos & video. A south Indian breakfast recipe prepared with rava. Appam batter recipe in 2 to 3 minutes.

Basically, appam, a South Indian crepe or pancake, typically prepared from the yeast-fermented batter with coconut. A popular morning breakfast or brunch recipe, eaten with vegetable stew or sweetened coconut milk.

How to make Rava Appam recipe?

Rava Appam Recipe | Semolina Appam | with Yeast | Breakfast recipe | with step by step photos & video. The recipe requires roasted rava. If you do not have roasted rava in your hands, roast on low flame for 1 to 2 minutes before using it. Rava is finely powdered & blended with coconut, yeast & cooked rice. The batter is really quick to make and is allowed to ferment for 6 to 8 hrs. The fermenting hrs depends on the place & temperature you are living in. In addition, add salt & start making appams.

Furthermore, do check out our other morning breakfast recipes. Hope you would like them.

Health benefits of consuming semolina/rava during breakfast?

Semolina, a coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The healthy carbohydrates in durum wheat or whole wheat are good for boosting energy.

Rava Appam Recipe | Semolina Appam

Course: BreakfastCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Fermentation Time

6

hours 
Total time

20

minutes

Rava Appam Recipe | Semolina Appam | with Yeast | Breakfast recipe | with step by step photos & video. A south Indian breakfast recipe prepared with rava. Instant appam batter recipe in minutes.

Recipe Video

Ingredients

  • 1 cup of roasred rava/semolina

  • 1/2 cup grated coconut

  • 2 tbsp sugar

  • 4 tbsp cooked rice

  • 1/4 tsp yeast

  • 1 1/2 cup water

  • salt as required

Directions

  • FIrstly powder the roasted rava finely in a mixie.rava appamrava appam
  • Then add in 1/2 cup grated coconut, 2 tbsp sugar, 4 tbsp cooked rice and 1/4 tsp yeast.rava appamrava appamrava appamrava appam
  • Add water in intervals and grind the mix into a smooth flowing consistency. Check for consistency in the figure.rava appamrava appamrava appam
  • Transfer the batter to a bowl.
  • Cover and keep aside for fermenting for 6 to 8 hours, depending on the temperature conditions. I kept for almost 6 hours. rava appam
  • The batter will rise and double up the next day. Now add salt as required & mix well.rava appamrava appamrava appam
  • Heat a kadai with handles or an appam pan. Smear some oil on the kadai. If using nonstick kadai, then skip smearing the oil. Here I have used a kadai to make the appams. rava appam
  • Spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter.rava appamrava appam
  • cover the pan and let the appam cook till the base becomes nicely light golden.rava appamrava appam
  • Remove and serve the appam hot or warm. make all the appam with the batter in a similar way.rava appam
  • You can make vellappam using the same batter.
  • Heat a pan & Spread a ladle full of the batter. Cook the rice cakes for 1 or 2 minutes. Then flip & cook the other side.rava appam
  • Remove from pan & serve hot. rava appam

Notes

  • Using the same batter you can make vellappam also.
  • Depending on the temperature conditions the fermentation time will differ from place to place.

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