Rava Appam/Semolina Appam

INGREDIENTS:

Rava/Semolina  – 1/2 cup

All purpose flour/Maida – 1/4 cup

Rice Flour – 1/2 cup

Water – 3 cups

Red chilly powder – 1/2 tsp

Ginger, chopped – 1” piece

Cashew nuts – 10 nos

Cumin Powder/Jeera powder – 1/4 tsp

Asafoetida – 1/4 tsp

Onion, chopped – 1/4 cup

Salt – To taste

Ghee/Butter /Oil –  1 tsp

METHOD:

Place Rava/Semolina, All purpose flour/Maida and Rice flour in a large mixing bowl and mix well.

To this pour 2 cups of water and mix well.

Now add Red chilly powder, chopped ginger, cashew nuts, Cumin Powder/Jeera powder, Asafoetida, chopped onion, salt to the flour mix and mix well. Keep it aside for 30 minutes.

After 30 minutes or an hour, pour this mixture to big jar of your mixi/blender and grind well. If you need, add enough water to get right consistency, The batter should be  lighter than idli batter.Neither too loose nor thick batter.

Pour the batter to a large  bowl.

Stir it well, so that some air bubbles form in the batter.

Let the batter rest for half an hour.

Before preparing the appam, stir the batter once again well.

Heat an appam kadhai or a deep non-stick tava and grease it lightly with Oil /butter/Ghee.

Pour a ladleful of the batter into the  Appam Kadai and slowly rotate the kadhai in a circular motion so that a thin layer forms on the sides while the middle remains thick.

Close the kadai with a tight lid and cook on medium heat.  Cook it for a minute.

Appam will start forming holes on the top surface and get cooked in the steam.

Once the Rava Appam/Semolina Appam is fully cooked ( the middle fluffy part is cooked), take the appam out of the pan and transfer to a serving plate.

Continue making more appam in the similar way with rest of the batter.

Warm Rava Appam/Semolina Appam goes very well with all  hot or sweet curries.

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