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Main Course

Semolina(Rava) Unniyappam

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 4 servings

11/4 cup Semolina Rava
2 nos Eggs
2 tbsp Sugar
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing semolina(rava) unniyappam, mix egg, salt and sugar well.
Step 2
Drop in rava and mix again.
Step 3
Heat the oil in a unniyappam mould(kaara).
Step 4
Pour the mixture in each hole and fry on both the sides till the colour turns brown.
Step 5
Semolina(Rava) unniyappam is ready.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

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Main Course

Semolina(Rava) Unniyappam

Ingredientsfor 4 servings

11/4 cup Semolina Rava
2 nos Eggs
2 tbsp Sugar
Oil, to taste
Salt, to taste

Preparation

Step 1
For preparing semolina(rava) unniyappam, mix egg, salt and sugar well.
Step 2
Drop in rava and mix again.
Step 3
Heat the oil in a unniyappam mould(kaara).
Step 4
Pour the mixture in each hole and fry on both the sides till the colour turns brown.
Step 5
Semolina(Rava) unniyappam is ready.