Rava appam is a delicious and easy-to-make snack prepared using a simple batter of rava (semolina), maida (all-purpose flour), sugar, and raisins. The rava and maida form the base of the batter, which is mixed with water to achieve a smooth, pourable consistency. Sugar adds the right amount of sweetness, while raisins are folded in for bursts of chewy texture and natural sweetness in every bite. The batter is typically deep fried, resulting in a...
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Add rava to a bowl along with sugar and 1 1/2 cups of water.
Let the mixture soak for 10 minutes.
After 10 minutes, add maida, cardamom powder, raisins, and salt to the soaked rava with water. Do not drain the water.
Mix well until the batter reaches a pouring consistency.
Heat oil for deep frying.
When the oil becomes hot, turn the flame to medium heat.
Pour one ladle of batter into the hot oil.
Fry until the appam turns light golden brown in color.
Remove the appam and place it on a paper towel to drain excess oil.
Repeat the process until all the batter is used.
Ensure the batter is of pouring consistency to achieve the perfect texture.
Do not overcrowd the pan while frying to maintain even cooking.
Adjust the sweetness by adding more or less sugar as per your preference.
Use fresh oil for frying to enhance the flavor of the appams.
Can I use whole wheat flour instead of maida?
Yes, you can substitute maida with whole wheat flour, but the texture might be slightly denser.
Can I add other dry fruits to the batter?
Yes, you can add chopped cashews, almonds, or other dry fruits for added flavor and texture.
How do I store leftover appams?
Store leftover appams in an airtight container at room temperature for up to a day.
Can I make this recipe gluten-free?
You can try substituting maida with gluten-free flour, but the texture may vary.
What oil is best for frying appams?
Neutral oils like sunflower or canola oil are ideal for frying appams.
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