104. Ramayana’s Special Rava Appe


104. Ramayana’s Special Rava Appe ?

ā–¢ Ā½ tspĀ Vegetable Oil
ā–¢Ā½Ā tspĀ Mustard Seeds
ā–¢Ā½Ā tspĀ Cumin Seeds
ā–¢1Ā tspĀ Chana Dal
ā–¢Ā¼Ā tspĀ Hing
ā–¢10-12Ā Curry Leaves
ā–¢1Ā tspĀ GingerĀ (finely chopped)
ā–¢1Ā tspĀ Green ChilliĀ (finely chopped)
ā–¢1Ā Dry Red ChilliĀ (broken)
ā–¢1-2Ā Cashew Nuts
ā–¢1Ā cupĀ Rava
ā–¢Ā½Ā cupĀ Curd
ā–¢2Ā tbspĀ CarrotsĀ (shredded)
ā–¢SaltĀ (to taste)
ā–¢1Ā tspĀ Eno Fruit Salt

Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, cumin seeds and chana dal and fry for a few seconds.Add hing, curry leaves, ginger, green chilli, dry red chilli and cashew nuts and fry until cashew nuts turns slightly brown.Add rava and roast it on low flame until slightly browned.
Remove the rava in a bowl and let it cool completely.
Add curd and carrot in the cooled rava and mix well.
Add some water to make idli like batter.Cover the batter and keep aside for 15 minutes.Check the consistency of the batter once again.Add more water if required. Also add Eno Fruit Salt and give it a mix.
Heat an appe pan and add some oil in the cavities.
Pour the batter in the cavities.Cover the pan and let the appe cook until nicely browned from the bottom.
Flip and cook from other side as well.Remove from pan and serve hot.

Leave a Reply

Your email address will not be published.

You may use these <abbr title="HyperText Markup Language">HTML</abbr> tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>