How to make Rawa Appe - SK Khazana -

A popular South Indian breakfast snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : South Indian

Course : Snacks and Starters

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For more recipes related to Rawa Appe - SK Khazana checkout Rawa Dosa-SK Khazana. You can also find more Snacks and Starters recipes like Anda Papdi Chaat, Soya Chicken Burger, Taco Toast, Vegetable Samosa.

Rawa Appe - SK Khazana

Rawa Appe - SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 15-20 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rawa Appe - SK Khazana Recipe

  • Semolina (rawa) 1 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Split skinless black gram (dhuli urad dal) 1/2 cup

  • Parboiled rice (ukda chawal) 1 1/2 tablespoons

  • Fenugreek seeds (methi dana) 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Fresh coconut scraped 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) powder 1 tablespoon

Method

Step 1

Soak semolina, Bengal gram. black gram and parboiled rice together in 2 cups water for 10-12 hours. Drain and blend them with sufficient water to a smooth mixture. Transfer into a bowl and ferment for 6-8 hours.

Step 2

Soak fenugreek seeds and cumin seeds in ½ cup lukewarm water for 6-8 hours. Drain and blend them with coconut and sufficient water to a smooth paste.

Step 3

Add coconut paste, turmeric powder, salt and jaggery powder to fermented batter and mix well.

Step 4

Heat an appe griddle. Add some oil in each dent and pour batter into them till they half filled. Cover and cook till puffed up and the underside turns golden brown. Turn them over and cook till the other side turns golden brown.

Step 5

Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.