Appam

Take semolina in a big mixing bowl

Now add whisked curd to it and mix really well.

To the batter add finely chopped cauliflower, peas, finely chopped green chilies, ginger paste and salt. Mix everything really well. If the batter appears to thick then add some water to it.

Cover and keep the batter aside for 10 to 15 to rest. Use it later to make appams.

Batter is now ready. Add mustard seeds to it. For this, heat 1 tsp oil in a small wok or pan and add mustard seeds to it. When the seeds splutter, add curry leaves into it. Saute for a while.

Pour this tempering to the batter and mix well.

Now in the end, add baking soda to the batter and mix gently. Don’t over whisk the batter.

Preheat an appam maker and pour little oil in its each mold.

Fill each mold with the batter.

Cover and let them simmer for 3 minutes on low-medium flame.

When the appams get golden brown from beneath, flip the side and continue cooking until golden brown from this side as well. It can take 2 minutes. Cook the appams until they get golden brown on both the sides.

Take out the roasted appams in a plate and similarly prepare the rest as well.

Scrumptious and mouth drooling rawa appams are ready. Serve them steaming hot with green coriander chutney, sweet chutney, tomato sauce or any other chutney as per your desire and taste and relish eating