Fluffy, lacy-edged semolina pancakes with a golden crisp base – no fermentation needed!
⏱️ Quick Info
Prep Time: 5 mins (+30 mins rest) | Cook Time: 15 mins | Makes: 8-10 appams
📝 Ingredients
- Fine semolina (rava): 1 cup
- Rice flour: ¼ cup (for crispness)
- Curd (yogurt): ½ cup (or buttermilk)
- Water: ¾ cup (adjust as needed)
- Salt: to taste
- Baking soda: ¼ tsp (optional, for fluffiness)
- Oil/ghee: for cooking
👩🍳 Method
1️⃣ Make Batter
- Blend semolina + rice flour + curd + water + salt until smooth.
- Rest for 30 mins (batter thickens – adjust with water if needed).
2️⃣ Cook Appams
- Heat a non-stick pan on medium-high.
- Pour a ladle of batter – do not spread (it should flow to form a round shape).
- Cover and cook until holes appear and edges crisp (2-3 mins).
- No flip needed! Drizzle ghee around edges for extra crispness.
💡 Pro Tips
✅ Perfect holes: Ensure pan is hot before pouring batter.
✅ Sweet version: Add 2 tbsp sugar + cardamom powder.
✅ Serving ideas: Pair with coconut chutney or spicy egg curry.
Breakfast in 30 mins! ☀️ Tag @MyTastyTips if you try these #RavaAppam or get more instant recipes at MyTastyTips.com!”
