Ingredients
- Rava (semolina): ½ cup
- Besan (gram flour): ½ cup
- Curd (yogurt): ½ cup
- Water: ½ cup (adjust for consistency)
- Mixed vegetables (finely chopped or grated): ½ cup (carrots, capsicum, onions, beans, etc.)
- Green chilies (finely chopped): 1-2 (optional)
- Ginger (grated): 1 tsp
- Curry leaves (finely chopped): 6-8
- Coriander leaves (chopped): 2 tbsp
- Eno fruit salt or baking soda: ¼ tsp
- Salt: to taste
- Oil: for greasing the appam
Preparation
In a mixing bowl, combine rava, besan, curd, and water to form a smooth batter. Let it rest for 10-15 minutes.
Add the chopped vegetables, green chilies, ginger, curry leaves, coriander leaves, and salt. Mix well.
Just before cooking, add Eno or baking soda to the batter. Mix gently to incorporate air.
Heat an appam pan on medium heat and grease the cavities with a little oil.
Pour a spoonful of the batter into each cavity. Cover with a lid and cook for 2-3 minutes until the bottom is golden brown.
Flip the appams using a skewer or spoon and cook for another 2 minutes on the other side.
Remove the appams and serve hot with mint chutney or tomato ketchup.
Servings: Makes 12-14 appams (serves 2-3)
Notes
- Adjust the consistency of the batter if it’s too thick by adding a bit more water.
- You can skip Eno or baking soda but the appams may turn out slightly denser.
- To make it spicier, add crushed black pepper or red chili flakes.
