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Breakfast

Instant Rava Appam

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 3 servings

1 cup Rava
1 tsp Instant yeast
1/4 cup Maida
2 cup Luke warm water
1 tsp Sugar
Salt, as needed

Preparation

Step 1
In a mixer jar add rava.
Step 2
Add maida, yeast, sugar and salt to taste.
Step 3
Pour luke warm water and grind it for 1 minute. The batter should be watery than the dosa batter.
Step 4
Now pour this batter into a bowl and let it rest for 15 minutes. After 15 minutes you can see the batter has risen well.
Step 5
Now heat a tawa and pour a ladle full of batter. Do not spread it. It should spread by itself. That is the consistency. While pouring the batter keep the flame to medium high. You will see lots of pores forming on the appam. Now reduce the flame to low and close the lid. Let the appam cook for a minute.
Step 6
O pen the lid and the appam is cooked well. Serve hot with coconut milk, chicken stew or any other veg or non veg gravy of your choice.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Breakfast

Instant Rava Appam

Ingredientsfor 3 servings

1 cup Rava
1 tsp Instant yeast
1/4 cup Maida
2 cup Luke warm water
1 tsp Sugar
Salt, as needed

Preparation

Step 1
In a mixer jar add rava.
Step 2
Add maida, yeast, sugar and salt to taste.
Step 3
Pour luke warm water and grind it for 1 minute. The batter should be watery than the dosa batter.
Step 4
Now pour this batter into a bowl and let it rest for 15 minutes. After 15 minutes you can see the batter has risen well.
Step 5
Now heat a tawa and pour a ladle full of batter. Do not spread it. It should spread by itself. That is the consistency. While pouring the batter keep the flame to medium high. You will see lots of pores forming on the appam. Now reduce the flame to low and close the lid. Let the appam cook for a minute.
Step 6
O pen the lid and the appam is cooked well. Serve hot with coconut milk, chicken stew or any other veg or non veg gravy of your choice.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.