Tuesday, April 26, 2016

Instant Rava Appo/ Instant Rawa Paniyaram


In today’s day everyone loves instant recipe and I am no exeption. It was one such day when I was thinking what to make for M’s snack box and this one was one of my successful experiment.  Ever since I have got my Appe Kayli I am trying new recipes and first one Godu Appo was Super hit. I have made many varieties which i will post gradually. Rawa idli is one of our frequently made breakfast but this time I thought why not use similar recipe and make Appo/Appe/Paniyaram instead and it was a instant hit. I was really happy with the outcome and I am sure if you all try it you will be delighted too.


INGREDIENTS 
·1 cup Rava/sooji/semolina
·1 Onion finely chopped
·  3-4 tablespoon curd/yogurt
·  1 teaspoon oil+ oil for greasing pan
·  ¼ th tablespoon Mustard Seeds
· ¼ th tablespoon Urad dal
· Finely chopped green chillies -2 small
· 4-5 Curry Leaves
· Baking soda - a pinch
· Salt to Taste


INSTRUCTIONS 
1.   Heat oil in a kadai. Add urad dal when they turn golden brown add in the mustard seeds when they splatter add green chillies and curry leaves.
2. Now add finely chopped onions.
3.   Cook till the onions are translucent, and allow tadka to cool down.
4.  Take rava in a bowl and add some yogurt.
5. To this add some water and make it a idli batter form.
6.  Now add the onion tadka to this and mix well.
7.   Add baking soda & stir well. Keep it aside for 10 minutes this allows the batter to ferment and the rawa gets soaked well.
8.  Heat the appe kayli/appam skillet and add a drop of oil in each dent.
9.  Now add a spoon full of rava batter we prepared in each dent.
10. Cover the pan with any lid/plate and cook for 5 minutes in a low flame.
11. Flip the appo/appe with help of spoon and cook for another 2 minutes.
12. Instant rava appo/appe/paniyaram are ready. Serve them hot with coconut and coriander  and  Ginger chutney or any chutney of your choice.
Serve it for Breakfast or tea time or Pack it for your kids snack box.
I have decided to add some vegetables next time.
Note:
Instead of Baking Soda you can add eno fruit salt and allow it to soak only for 8-10 minutes.


Here is what we need  Alle Kotambari Palle (Ginger and Coriander leaves Chutney)
Ingredients:
1 cup fresh/frozen coconut
1
 piece ginger
2 tbsp roughly chopped coriander leaves
¼ th tea spn tamarind extract or a peanut sized tamarind
4 green chillies
Salt
Method:
Grind coconut, ginger, tamarind, coriander leaves salt and chilies to a smooth paste adding required amount of water.
Serve the chutney with dosa or idli.


Note: You can even add mustard seeds and curry leaves tempering.

Happy Cooking,
Aps

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