- Semolina – 1/2 cup (100 grams)
- Curd – 1/2 cup (whisked)
- Oil – 2 tbsp
- Green peas – 1/4 cup
- Cauliflower – 1/4 cup (finely chopped)
- Green chilly 0 1 finely chopped
- Ginger – 1/2 piece (1 tsp paste)
- Salt – 1/2 taste or as per taste
- Mustard seeds – 1/4 tsp
- Curry leaves – 7 to 8 (chopped)
- Baking soda – 1/4 tsp
Take semolina in a big bowl and mix curd to it. Now add chopped cauliflower, peas, chopped green chilly, ginger paste and salt. Mix everything really well. If the batter appears too thick add some water to it.
Cover the batter for 10 to 15 minutes to rest. Then use this batter to make appams.
Batter is ready, now mix mustard seeds to it. Take a small pan and heat 1 tsp oil in it. When the oil is rightly hot, splatter mustard seeds first. To it then add curry leaves and saute for a while. Now mix this tempering to the batter. In the end add baking soda to the batter.
Preheat a appam maker and grease each mold with some oil. Now with help of a spoon, pour some batter to these greased molds on the appam maker. After this, cover and cook the appam for 3 minutes on medium flame. When the appam get golden brown at the base, flip the sides and cook for 2 more minutes on the other side as well. Keep them covered. Cook the appams till they get golden brown at both sides.
Take out the roasted appams on a plate and similarly prepare the rest. Serve these tempting and mouth drooling rawa appam steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney you relish eating and enjoy!