Rava Appam Recipe | Semolina Appam

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.

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.
• Then add in 1/2 cup grated coconut, 2 tbsp sugar, 4 tbsp cooked rice and 1/4 tsp yeast.
• Add water in intervals and grind the mix into a smooth flowing consistency. Check for consistency in the figure.
• 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.
• The batter will rise and double up the next day. Now add salt as required & mix well.
• 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.
• Spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter.
• cover the pan and let the appam cook till the base becomes nicely light golden.
• Remove and serve the appam hot or warm. make all the appam with the batter in a similar way.
• 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.
• Remove from pan & serve hot.

Recipe Video

Notes

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