|Serves||Preparation Time||Cooking Time|
|4 People||25 Minutes||10 Minutes|
- 1 cup Rava/Semolina
- 6 tbsp plain yoghurt
- 2 tbsp spinach paste for green appam
- 2 tbsp carrot puree for orange appam
- 1-1/2 tsp baking powder or 1/2 sachet of Eno
- Salt (according to taste)
- 1/3 cup water
- 2-4 tbsp of oil for cooking
Beat yoghurt with 1/3 cup water for 2-3 minutes. See to it that there are no lumps remaining.
Add rava to this mixture, mix it slowly and make a batter by adding more water if required. The batter should of medium consistency – neither too thin nor too thick. Keep it aside for 10 minutes.
Now, add baking powder and salt to the mixture. If you don’t have baking powder, you can add 1/2 sachet of eno (fruit salt).
Divide the batter into three equal portions in three separate containers.
In the first container, add carrot puree. Mix well.
In the second container, add a little more yogurt. Mix well.
In the third container, add spinach paste. Mix well.
All the three batters should be of the same consistency.
Lightly oil the appam pan with cooking oil or olive oil. Add mustard seeds to the oil.
Pour the batter carefully into the pan; sprinkle some oil over it and let it cook for 5 minutes on low to medium heat.
Flip them over and let the other side cook.
Remove them when they are cooked and they are ready to be served.
Enjoy them with chutney or hot sambar!