Go Back

Sweet rava Appam

instant appam for karthigai deepam
5 from 1 vote
Print Pin

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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!