RAVA APPAM - INSTANT SEMOLINA APPAM

    Well, this recipe is a quick fix - an instant Appam recipe which needs no soaking, no fermentation and it will be ready within 15 minutes. Appam is a traditional South Indian lacy pancake prepared with Raw Rice and Coconut. And it needs to be fermented for at least 8-10 hours/overnight. But this Rava Appam is a simple recipe prepared with White Semolina, few spoons of All-Purpose Flour, Instant Yeast and a bit of Salt & Sugar. Add everything into the blender jar and grind it into a smooth paste adding LUKE WARM WATER little at a time. Luke Warm Water helps to activate the yeast and also facilitates fermentation process.

    There you go with an instant Rava Appam batter, leave it aside for 15-20 minutes and it is ready. The original recipe calls for fermenting the Batter for just 10-15 minutes and the Appam was poured out like Uthappams. I tried making the Rava Appam immediately and what I got didn't convince my brain. It didn't look like an Appam - Fluffy at the centres and crispy, lacy outer edges. By the time everybody sat for dinner, it was almost 3 hours & the Batter was sitting in the counter all the way longs.  When I poured it into the Appam Pan and tried swirling it. Alas! It came out as I wanted an Appam to look like. My brain got well convinced that I was making Appam. The Rava Appam turned out like any other traditional Appam - fluffy at the centre with lacy & crispy edges. So go ahead to make the Rava Appam immediately just fermenting it for 10 -15 minutes or wait for another 2-3 hours. The choice is yours. Both ways Rava Appam does total justice.

    Above all, there is no compromise when it comes to the taste of this Rava Appam. It tastes somewhere in between a traditional Appam and Maida/All-purpose flour Dosa with a mild sourness from the yeast and sweetness from the Sugar added into it. If you add a bit more of Sugar you can get the edges browned to golden yellow colour too. This Rava Appam is an instant version Appam recipe.  When you are in short of time or if you are in a mood for a quick fix this Rava Appam recipe comes out to be a hand. Simply serve it up with Coconut Chutney or sweetened Coconut Milk or pair it up with your choice of Vegetarian or Non-Vegetarian Side Dishes.

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Recipe Type - Instant

 Course - Main Course

 Difficulty - Easy

 Yields - 10-12 Appams

 Author - SM

 Preparation Time - 5 Minutes

 Fermentation Time - 10-15 Minutes/2-3 Hours

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HOW TO MAKE RAVA APPAM - INSTANT SEMOLINA APPAM

RAVA APPAM - INSTANT SEMOLINA APPAM

INGREDIENTS:

Rava/White Semolina - 11/2 Cups

All-purpose Flour - 3 Tbspn

Sugar - 2 Tbspn

Instant Yeast - 1 Tspn

Salt - To Taste

Luke Warm Water - 2 Cups

METHOD:

For Rava Appam Batter: 

• Throw all the ingredients except water into a blender jar.
• Let the blender jar be big enough for all the ingredients.
• Pour in a little bit of Luke Warm Water and grind the ingredients.
• You would need approximately 2 Cups of Luke Warm Water to grind the batter.
• Add the Luke Warm Water in batches and grind the ingredients into a smooth batter.
• Remove it from the jar and leave the batter aside for 10-15 Minutes.
• The batter is ready for making Appam. You can make Rava Appams right away.
• Or else, If you have enough time to allow it to ferment for another 2-3 hours.
• You can cook the Rava Appam like any other traditional Appams.
• Well-fermented Rava Appam batter yields you with Appams which are fluffy at the centres & crispy- lacy outer edges.

RAVA APPAM - INSTANT SEMOLINA APPAM

To make Rava Appam:

• Heat the Appam pan.
• Pour a ladle full of batter into the pan.
• Swirl the pan once, in such a way that the batter spreads around.
• The centre of the Rava Appam should be slightly thicker than the edges. 
• Cover the pan with the lid and let it cook for around two minutes.
• The flame should be kept at low.
• Once the edges start to brown and the centre is cooked, the Rava Appam is ready.
• Remove the Rava Appam from the pan and serve it hot.
• Can serve with Stew, Red Coconut Chutney, Egg Curry with Coconut Milk or any curry of your choice. 
• Goes well with Vegetarian & Non-vegetarian Curries. 
• Appam/Vellayappam tastes great with sweetened Coconut Milk or simply serve it with Sugar/Brown Sugar.
• Can also serve Steamed Bananas/Nendhra Pazham Puzhungiyathu/Nendhra Pazham cooked in Sugar Syrup along with Cloves as a side dish for Appam/Velleyappam. 
  

  NOTES: 

• There is no need to dry-roast the Rava/White Semolina.
  
• Use lukewarm water to grind the batter, this is to speed up the fermenting process.
• I used approximately 2 cups of water in this recipe. If you feel the batter to be thick adjust the amount of water to suit your purpose. 
• The Appam batter should be slightly thinner than the Dosa batter. 
• Swirling the batter in the pan ONCE, yields crispy edges and soft, fluffy centres. 
• Adding Sugar in the batter will speed up the activating process.
• Fermenting the batter for just 10-15 minutes is more than enough for this Appam recipe.
• If you need Appams with fluffy centres and crispy edges, leave it aside to ferment for another 2-3 hours.
• Both ways this Rava Appam recipe total justice to the recipe.
• If you need to quicken the fermenting process, avoid adding Salt to the Rava Appam batter.
• Add salt just before making Rava Appam.
• Fermentation time depends upon the weather. Adjust accordingly. 

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