appalu recipe | andhra rava appalu | sweet rava appam recipe

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

appalu recipe | andhra rava appalu | sweet rava appam recipe with detailed photo and video recipe. extremely popular and simple semolina based sweet or dessert recipe made with a combination of sooji and sugar. it is particularly made in hindu temples and served as prasadam either in meals or just by itself. yet, it can also be made at home for any small to big occasion celebration feast with a topping of rabdi or basundhi.
andhra rava appalu appalu recipe | andhra rava appalu | sweet rava appam recipe with step by step photo and video recipe. rava or sooji based sweets or dessert recipes are very common across india. it is mainly based on the combination of semolina and sugar/jaggery which would form into different kinds of shapes and textures. one such simple and easy rava based sweet is andhra rava appalu sweet which is known for its crisp texture from rava and mild sweetness from sugar.

trust me this is my 4th attempt with this sweet rava appam recipe. every time i was missing something and the appalu was getting a crack or it was getting dissolved while deep frying. even though it is made with just 2 ingredients there are myriad ways it can go wrong. the key thing for this recipe is to form a smooth semolina dough that can be easily shaped and deep-fried. moreover, there has to be significant moisture in the sooji dough while it is shaped and deep-fried. hence you need to be quick while the dough is formed and it has to be quickly deep-fried.

appalu recipe

furthermore, i would also like to add some additional tips, suggestions and variations to the andhra rava appalu. firstly, the quality of the rava is very critical and try to use fresh and crisp rava for this sweet. also, i would heavily recommend using coarse sooji and avoid using fine or bansi rava. secondly, if you do not prefer to use sugar you may swap it with jaggery with the same amount. jaggery may not be that effective as sugar for binding but should be equally good. lastly, you may shape these as per your choice and not necessarily shape them like a disc.

finally, i request you to check my other indian sweet recipes collection with this post of andhra rava appalu recipe. it mainly includes my other related recipes like, crushed peanut chikki, rice flour sweet, halkova – 90’s kids favourite sweet, besan peda, energy balls, aloo ka halwa, carrot delight, chocolate barfi, mini rasgulla, coconut peda. further to these i would also like to mention my other related recipe categories like,

appalu video recipe:

recipe card for andhra rava appalu recipe:

andhra rava appalu

appalu recipe | andhra rava appalu | sweet rava appam recipe

HEBBARS KITCHEN
easy appalu recipe | andhra rava appalu | sweet rava appam recipe
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course sweet
Cuisine andhra
Servings 14 Servings
Calories 103 kcal


Ingredients
 

  • cup water
  • tsp ghee
  • 1 cup rava / semolina / suji (coarse)
  • 1 cup sugar
  • ¼ tsp cardamom powder
  • oil or ghee (for frying)

Instructions
 

  • firstly, in a large kadai take 1 cup water and ½ tsp ghee.
  • get the water to a boil.
  • now add 1 cup rava stirring continuously to avoid any lump formation.
  • keep stirring until the water is absorbed completely.
  • cover, and simmer for 2 minutes making sure the rava is cooked well.
  • now add 1 cup sugar and mix well.
  • sugar starts to melt, mash the rava if there are any lumps.
  • cover and simmer for 2 minutes until the water is absorbed completely.
  • the mixture turns soft and fluffy.
  • transfer to a plate and cool slightly.
  • now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
  • knead for a minute making sure the dough is soft and non-sticky.
  • grease hands with oil and pinch a ball sized dough.
  • smoothen out and flatten slightly.
  • now deep fry in hot oil or ghee. frying in ghee will enhance the flavour.
  • do not touch for a minute, as there are chances for appalu to break.
  • flip over and fry on both sides on medium flame.
  • fry until the appalu turns golden brown and crisp.
  • press slightly, and remove oil. drain off over kitchen towel to remove excess oil.
  • finally, rava appalu is ready for prasadam and can be consumed for 3 days.

Nutrition

Calories: 103kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 23mgFiber: 1gSugar: 14gVitamin C: 1mgCalcium: 3mgIron: 1mg


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how to make appalu with step by step photo:

  1. firstly, in a large kadai take 1 cup water and ½ tsp ghee.
  2. get the water to a boil.
  3. now add 1 cup rava stirring continuously to avoid any lump formation.
  4. keep stirring until the water is absorbed completely.
  5. cover, and simmer for 2 minutes making sure the rava is cooked well.
  6. now add 1 cup sugar and mix well.
  7. sugar starts to melt, mash the rava if there are any lumps.
  8. cover and simmer for 2 minutes until the water is absorbed completely.
  9. the mixture turns soft and fluffy.
  10. transfer to a plate and cool slightly.
  11. now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
  12. knead for a minute making sure the dough is soft and non-sticky.
  13. grease hands with oil and pinch a ball sized dough.
  14. smoothen out and flatten slightly.
  15. now deep fry in hot oil or ghee. frying in ghee will enhance the flavour.
  16. do not touch for a minute, as there are chances for appalu to break.
  17. flip over and fry on both sides on medium flame.
  18. fry until the appalu turns golden brown and crisp.
  19. press slightly, and remove oil. drain off over kitchen towel to remove excess oil.
  20. finally, rava appalu is ready for prasadam and can be consumed for 3 days.
    appalu recipe

notes:

  • firstly, make sure to keep stirring while adding the rava, as there are chances for lumps to form.
  • also, you can use jaggery instead of sugar as a healthy alternative.
  • additionally, make sure there are no cracks while frying, else it may break.
  • finally, rava appalu recipe tastes great when an outer part is crisp and the inner part is soft.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)