Sweet Rava Appam

 

I am experimenting with my appe pan these days. Today I felt like having some mildly sweet snack. A friend had given lot of rava, I have to finish this, so used it to make this item. It tasted so much like Kerala's unniappams, which I am crazy for!

Ingredients

1 cup rava

1/2 cup refined flour

2 tblsps liquid jaggery

¾  cup grated coconut

1/2 tsp cardamom powder

1/2 tsp baking soda

A pinchof salt

2 tbsps ghee or oil

Instruction

-          Pour water over rava just in level and leave for 15 minutes when it will soak up all water

-          Take the refined flour, baking soda, salt, and grated coconut in another bowl.

-          I use liquid jaggery, called ‘Kakwi’ in Karnataka. If you don’t have it, take about 2 ½ tbsps of jaggery, pour ¼ cup water and put on medium flame. When the jaggery dissolves, sieve and use it. Pour the jaggery to the refined flour mix.

-          Now add the soaked rava and mix gently, adding water if necessary to make a thick pouring consistency. Finally, mix in the cardamom powder.

-      Heat the appe pan, reduce the flame and pour ½ tsp oil into each well and smear the walls with the spoon.

-      Pour 1 tablespoon of batter into each well. Cover with a lid and cook for 4 minutes.

-      Turn the appams upside down with a spoon. Cover and cook for 2 minutes.        

-      Remove the appams and serve hot with tea/coffee.

Instant Semolina Phad or Appe

A new addition came in my kitchen this year. I got a cast iron phad vessel (appe pan). Phad or paddu as it is called in Karnataka, or paniyaram, or kuzhi paniyaram in Tamilnadu is a South Indian breakfast which is prepared with leftover idli batter or dosa batter. Here I am giving an instant batter version.

Ingredients

1 cup semolina (sooji) for 7 phads

½ cup beaten curds

Salt to taste

2 tbsps finely cut onion

 2 tbsps grated carrot

½ tsp grated ginger

1 tsp finely cut coriander leaves

A pinch of baking soda

¾ to 1 cup water

4 tbsps oil

Instruction

-          Mix in the salt and beaten curd to the semolina slowly.

-          Now add all other ingredients except baking soda. It should be of slightly thick, pouring consistency.

-          Cover and leave for 15 minutes.

-          Now add the baking soda and mix well.

-          Heat the appe pan, reduce the flame and pour ½ tsp oil into each well and smear the walls with the spoon.

-          Pour 1 tablespoon of batter into each well. Cover with a lid and cook for 4 minutes.

-          Open the lid and you’ll see that the upper layer is somewhat cooked and you don’t see raw batter.

-          Turn the appes upside down with a spoon. Cover and cook for 2 minutes.

-          Remove the appes and serve hot with chutney.

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I experimented cooking egg in the appe pan, and I liked the taste.