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Writer's pictureNandini R Kini

Rice Rava Appo / Paddu




Ingredients


2 cups dosa rice

1/2 cup fine rava / semolina

1 tbsp cooked rice

1/2 tsp yeast

1 tsp sugar

Salt to taste

Oil for making appo / paddu



Procedure



  • Soak rice in water for 4-5 hrs, wash and drain the water

  • Grind the soaked rice with cooked rice, using little water into a smooth paste and keep aside

  • Boil sooji in 1.5 cups water to form a paste and allow it to cool. However, it should not get so cool that it forms into lumps

  • Soak yeast in warm water with sugar and stir till the yeast dissolves fully

  • Next in a large vessel mix ground rice, cooked Rava paste, salt, and yeast

  • Mix well, so that there are no lumps of Rava in the batter

  • Adjust the consistency of the batter by adding water ( Not too thick or too runny)

  • Keep the batter covered for fermenting for 5-6 hrs or overnight

  • When the batter is fermented you will find that it has increased in volume

  • Heat paddu / appo pan and make paddu/ appo adding little oil

  • Serve hot with coconut chutney.

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