Rawa Appam (Sooji Appam)

Rawa Appam as its name suggest is made using Rawa. We are adding sugar in the Rawa appam instead of Jaggery as we add in the conventional appam. You just need to soak the rawa in water for about 1 hour and make the doguh by grinding it. Once the dough is ready, you can finish making the appam in 15-20 mins. Instead of the conventional appam, you can try making this once, and i am sure, this is also liked by all.

Preparation Time : 1 hour Cooking Time : 20 mins Servings : 25

Rawa Appam (Sooji Appam)

Rawa1 Cup and 1 handfull
Sugar1 Cup
Grated Coconut(Optional)2 tablespoon
Kesari powdera pinch
OilFor Frying
Cardamom Powder1/4 teaspoon

  • Soak the rawa in water for 1 hour. After 1 hour drain the water and add the rawa in a mixer.
  • Add banana, sugar and grated coconut in the mixer along with rawa and grind it to a nice paste. Do not add more water. The ground appam flour should be like dosa flour consistency.
  • Add cardamom powder, kesar powder to the ground flour and mix well
  • Heat oil in a heavy bottomed pan or in a paniyaram/appam pan.
  • When the oil is hot, take 1 small ladle of ground appam flour, pour it directly in the hot oil.
  • Let the appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil
  • Repeat the above steps for the rest of the flour
The yummy Appam is ready for neivedhyam and for serving

Rawa Appam (Sooji Appam)

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First time here..very nice site and nice collection of dishes, Happy to follow you :)

Just loving this site . Thank you for all the delicios receipes!!

Really would like to get help with some Vallaikappu,Seemandham and Thottil formalities and receipes . Thank you for ALL your hard work and input. Brings back some wonderful memories of my Dear Ammas cooking .

very interesting site for south indians .

My neivedhyam today maami...thanks. Managed Elul Vella podi too. Quick & easy..I work full time & get home only by 6 o'clock . To prepare something after that for neivedhyam is challenging & your recipes help me a lot!!



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