Rava Appam Recipe- Sharmis Passions

Rava Appam is a quick sweet snack made using rava, wheat flour and sugar. This is one of the easiest appams you can try at home, even if you are not much into deep frying. It is crispy outside, soft inside and has a nice flavor from coconut and cardamom. Perfect for festivals or when you get sudden guests at home.

You can make this in less than thirty minutes if you soak rava earlier. The batter is quite simple, like idli batter, and no need to ferment also. This tastes best when served hot or warm, and kids will love this too. I usually make this when I want something sweet but no time to do big sweets.

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About Rava Appam

Rava Appam is a sweet deep-fried dumpling made using fine rava, sugar, maida and wheat flour. It is mixed with water to make a thick batter, and then spooned into hot oil using a deep ladle to get that round puffed shape. These appams are mildly sweet and flavored with cardamom, which gives a nice smell while frying.

The outer turns crispy and golden, and inside it stays soft and little grainy from rava. The coconut bits also give a mild chew and bite while eating. If made fresh, the appams puff up nicely and turn out very tasty. If you want less oil version, you can also make in paniyaram pan, it comes out good.

Some people add only maida but I like to mix with wheat flour also. It gives little softness and a balanced taste. You can adjust sugar as you like, I used a bit more because my kids prefer sweeter version.

I usually make small-sized appams to fit my small kadai. It also cooks evenly like that. Only thing is once you add baking soda, start frying immediately, else batter becomes flat and won’t puff up well.

Lighting diyas and seeing the aura the lighted diyas bring to homes is a bliss. I made the Rava sweet appam around 5pm on Karthigai Deepam day so I have some time to light the diyas and gaze the lights of all the homes in my area. The well lit homes, sparkles of the crackers brings a great positive vibe!

I make Rava sweet appam when I do not have time for making the traditional appam or when I run short of necessary ingredients of traditional appam. Believe me, though this appam is a simple and easy recipe when compared to the traditional appams it is equal in taste to the traditional appams.

Rava Appam Ingredients

• Rava – I have used fine rava here. It gives the texture and helps the appam to become crispy. Make sure to soak it well before mixing.
• Wheat flour – I added this to make the appam soft inside. You can skip and use maida fully if you want.
• Maida – This helps to bind everything together. It also gives slight outer crispness.
• Sugar – I used regular white sugar. It gives sweetness and slight stickiness after frying which is nice.
• Coconut – I added grated coconut for bite and flavor. You can skip if you don’t like but it gives a nice taste.
• Cardamom powder – I have a pinch for flavor. It gives a nice sweet smell while frying.
• Cooking soda – It helps the appam to puff up and stay soft inside. Do not add more than needed.
• Oil – I have used refined oil for deep frying, but you can try coconut oil too for traditional taste.

Why This Recipe Works

• It is made with simple ingredients already in your kitchen.
• You do not need any soaking or grinding, just soak rava and mix.
• The outer is crisp and inside stays soft, nice combo of texture.
• You can make it in paniyaram pan also for less oil version.
• It is perfect for quick sweet snack without much effort.

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How to make Rava Appam Step by Step

1.Take rava in a mixing bowl, add water till immersing level, water should not float. Set aside for an hour. This time is very essential for a crispy and layered Rava sweet appam.

2.After an hour add wheat flour and maida, then sugar to rava mixture.

3.Add water to it and mix well to form a thickish batter, more like idli batter consistency.

4.Add coconut, cardamom powder, baking soda and salt , mix well. Heat oil – spoon the batter and add it to the kadai. Use a deep curved laddle / spoon to get round shaped appams.

5.Do not crowd , it will puff up well. Cook on both sides till golden brown. Drain in tissue paper.

Serve the Rava sweet appam hot / warm to enjoy the flavor!

Expert Tips

• Soak rava well – I usually soak for at least one hour. This helps it to become soft and absorb other ingredients well.
• Use thick batter – Make sure batter is like idli batter. If it is too runny, the appams won’t puff and will drink more oil.
• Add soda at last – I add baking soda just before frying. Do not rest the batter after that.
• Use deep ladle – I use a curved deep spoon to pour batter into oil. This gives round shape and helps it to puff up.
• Fry in medium flame – Do not fry in high flame, outside will brown fast but inside stays uncooked.

Serving and Storage

Serve these hot hot with a cup of chai or filter coffee, it’s so good for evening snack. I sometimes make this as a small sweet treat after lunch too. If you have leftovers, just store in a clean box for a day.

FAQS

1.Can I skip wheat flour?

Yes, you  can use just maida also. But I like adding little wheat flour, makes it taste better and texture also comes out good.

2.Can I replace sugar with jaggery?

Yes, you can try it, but jaggery makes the batter bit runny. So just be careful with water.

3.Can I make this in advance?

Batter you can make early only. But add soda and fry just before serving, else it won’t come fluffy.

4.Is it very sweet?

No, not too sweet. Just mild only. If you want it sweeter, just add little extra sugar, that’s all.

5.Can I fry in ghee?

You can try with half oil and half ghee. Full ghee may burn fast, so need to be bit careful.

If you have any more questions on making of this Rava Appam Recipe do mail me at [email protected]
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