Sweet Rava Appam

Sweet Rava Appam | Instant Rava Appam | Semilina Sweet Appam | Sooji sweet Appam | Sooji panniyaram | Semolina jaggery Appam | Sweet sooji appam | rava applau | karthigai deepam recipe |  suji appam | rava Appe | rava maida appam, best instant appam with step by step pictures, and video recipe. Check out the rava inipu appam video recipe. If you like the video pls SUBSCRIBE to my channel.

Rava inipu appam?

If you are looking for an instant appam for karthigai deepam this Sweet sooji appam is perfect. soft and spongy inside and crispy outside appam is super easy to make and tastes delicious.

WHEN IT IS PREPARED?

Traditionally appam recipes are prepared during karthigai deepam.  Jaggery-based sweet is a popular after-school snack for kids. You can also prepare this for dinner parties, get together, etc.

should I soak rava?

yes, this step is very important for the pillow-soft Rava appam so pls don't skip it. I would recommend soaking in hot water. I used 210 degrees Fahrenheit of hot water.

Jaggery water

most of the time jaggery contains impurities so I prefer preparing jaggery water; filtering then using it for Sooji sweet appam. I have used a microwave but you can prepare jaggery water on the stovetop too. avoid string consistency 

can i use sugar?

yes you can use sugar. In that case skip melting the sugar. Add the sugar and prepare batter .

CAN I REDUCE JAGGERY?

You can adjust according to your taste I prefer using  1:1 rava to jaggery.

should I beat the batter for 5 mins?

yes since we have skipped baking soda it is a must to beat the batter for soft and fluffy appam . I used an electric mixer which made it easy. You can also use a whisk or ladle.

can I skip grinding the batter?

grinding the batter gives a smooth texture and taste to the appam also it adds an extra fluffiness to the batter. Avoid grinding for a long time. If the batter turns hot, appam might turn chewy/rubbery.

CAN I SKIP RESTING THE BATTER?

Resting sooji sweet appam batter is a must for soft and spongy. It gives the best texture and taste.

SHOULD I USE BAKING SODA FOR THE SOFT sweet rava APPAM RECIPE?

I didn't use baking soda still my Appam turned pillow-soft with crispy edges. If you follow the recipe with tips & tricks, baking soda is not required.

CAN I deep fry instant APPAM?

Yes, you can deep fry in oil or ghee. I prefer using panniyaram pan and use ghee.

Can I rest the batter for additional time?

you can rest the batter for up to 8 hours at room temperature. 2 days in the fridge.

KARTHIGAI DEEPAM RECIPE

INDIAN SWEET RECIPES

JAGGERY BASED RECIPES

Ingredients 

soak Rava

1 cup Rava | Sooji

1/4 cup + 1 cup hot water

jagger water

1 cup jaggery, tightly pressed

hot water 1 cup

Appam batter

1/2 cup coconut

4 tablespoon maida

1/2 tap cardamom powder

2 tablespoon rice flour

Shallow fry

oil or ghee

How to make Rava Sweet appam with step-by-step pictures

soak rava

• First, add Rava and hot water; soak for 15 minutes 

jaggery water

• Add jaggery and water to a microwave-safe glass; microwave for 3 minutes or till jaggery melts

Appam batter

• After 15 mins add coconut, cardamom powder, and maida to the soaked rava

• furthermore, filter and add jaggery water

• beat well for 5 minutes; till you see bubbles

• Transfer to the mixie jar; grind till you get a smooth batter

• rest the batter for 30 minutes

• after 30 minutes or just before making appam; add rice flour and mix well

Shallow fry

• Add ghee and Heat the kuzhi panniyaram pan on medium flame. When the pan is hot take a little batter in a small ladle or spoon and add each hole

• Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side

• Flip carefully and cook until it is done. Prick the appam and check if the appam is done

• Carefully take the appam and drain  in a colander

Sweet rava Appam

instant appam for karthigai deepam

5 from 1 vote

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Ingredients

soak Rava

• 1 cup Rava | Sooji
• 1/4 cup + 1 cup hot water

jagger water

• 1 cup jaggery tightly pressed
• hot water 1 cup

Appam batter

• 1/2 cup coconut
• 4 tablespoon maida
• 1/2 tap cardamom powder
• 2 tablespoon rice flour

shallow fry

• oil or ghee

Instructions

soak rava

• First, add Rava and hot water; soak for 15 minutes

jaggery water

• Add jaggery and water to a microwave-safe glass; microwave for 3 minutes or till jaggery melts

Apppam batter

• After 15 mins add coconut, cardamom powder, and maida to the soaked rava
• furthermore, filter and add jaggery water
• beat well for 5 minutes; till you see bubbles
• Transfer to the mixie jar; grind till you get a smooth batter
• rest the batter for 30 minutes
• after 30 minutes or just before making appam; add rice flour and mix well

Shallow fry

• Add ghee and Heat the kuzhi panniyaram pan on medium flame. When the pan is hot take a little batter in a small ladle or spoon and add each hole
• Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side
• Flip carefully and cook until it is done. Prick the appam and check if the appam is done
• Carefully take the appam and drain  in a colander

Video

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Notes

1. soaking rava is very important for the pillow-soft Rava appam so pls don't skip it. I would recommend soaking in hot water. I used 210 degrees Fahrenheit of hot water
2. most of the time jaggery contains impurities so I prefer preparing jaggery water; filtering then using it for Sooji sweet appam. I have used a microwave but you can prepare jaggery water on the stovetop too. To avoid string consistency
3. you can use sugar. In that case, skip melting the sugar. Add the sugar and prepare batter 
4. to beat the batter for 5 mins, since we have skipped baking soda it is a must to beat the batter for soft and fluffy appam . I used an electric mixer which made it easy. You can also use a whisk or ladle
5. ground batter gives a smooth texture and taste to the appam also it adds an extra fluffiness to the batter. Avoid grinding for a long time. If the batter turns hot, appam might turn chewy/rubbery
6. Resting sooji sweet appam batter is a must for soft and spongy. It gives the best texture and taste
7. I didn't use baking soda still my Appam turned pillow-soft with crispy edges. If you follow the recipe with tips & tricks, baking soda is not required
8. you can deep fry in oil or ghee. I prefer using panniyaram pan and use ghee
9. Adjust jaggery according to your taste

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

• Adjust jaggery according to your taste
• Resting Batter is mandatory as gives a nice texture to the Appam
• Appam stays good for 1 day at room temperature
• Always fry Appam in low- medium