Appams / Sojja Appams | Rava Appam | How to make Sooji Appam | Suji Appam Recipe | Quick and Easy Recipes
Appams / Sojja Appams | Rava Appam | How to make Sooji Appam | Suji Appam Recipe | Quick and Easy Recipes- When you want to have something sweet or want to make a sweet Offering to god, these Rava Appams are a perfect answer. A South Indian special Offering, here is a detailed recipe for Appams with images and a video.
“Rava Appams” are made mainly in Karnataka and Andhra in South India. These are also called Sojja Appams. These Rava Appams are crunchy on the outside and soft on the inside.
Appams are offered as Prasadam by Andhra people on religious occasions, especially to Lord Hanuman. There are 3-4 ways to make them, and this is one of them. It is very easy to make Appams. Rava and Sugar should be boiled and rolled, and fried. They stay fresh for at least 3-4 days.
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Tips
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When the Appams are put in hot oil, the heavy ones sink to the bottom of the pan and stick to the bottom. They can be detached with a ladle. Do not try to detach them or stir them as soon as they are lodged in oil. They will crumble.
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One way of preventing the sticking is to put a perforated ladle on the hot oil and place the Appams on the ladle. Leave them for 5-6 minutes to fry. Then remove the ladle, and the Appams will thoroughly fry.
Appams / Sojja Appams | Rava Appam | How to make Sooji Appam | Suji Appam Recipe | Quick and Easy Recipes - Recipe Video
Appams / Sojja Appams | Rava Appam | How to make Sooji Appam | Suji Appam Recipe | Quick and Easy Recipes
Prep Time 1 min- Cook Time 25 mins
- Resting Time 15 mins
- Total Time 41 mins
Servings 15
Ingredients
- 1 cup Bombay Rava
- 1 cup Sugar
- 1/2 tsp Cardamom Powder
- 1 cup Water
- Oil to fry
Instructions
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Mix Sugar and Cardamom Power in Rava and set aside.
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Pour a Cup of Water into a vessel and let it boil. Then pour the Rava into boiling Water while stirring so that the Rava does not become lumpy.
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Once Rava is smoothly mixed, cover and let cook for 3-4 minutes. Then let it cool fully.
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Take the cooled Rava lump, apply oil to your hand and press it into the shape of a small Vada.
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Put the pressed Appams in hot oil and fry until golden on medium to high flame.
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Press the fried Appams with a ladle so that the excess oil will be removed.
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Let the fried Appams cool and then serve. (The Appams, while hot are soft inside and will become crisp after they cool down.)
