Rava Appalu is a super-simple sweet that is often made in Andhra Pradesh and Telangana as naivedyam for various poojas. The best way to describe this dish would be as deep-fried disks of Suji Halwa or Sheera.
For Varalakshmi Vratam this year, I wanted a sweet dish that would get done quickly and I chose to make Rava Appalu because they could be made quickly and without much fuss. Also, I could easily multi-task, which is a must when cooking multiple naivedyam items for a pooja.
Rava Appalu are made by first making a simple cardamom-flavoured Suji Halwa and then shaping the halwa into discs and deep-frying it. That is it!
Each Appam is golden brown, crisp on the outside and soft on the inside. When stored in an air-tight container, the Appalu will stay crisp and fresh for over two days. This vegan dessert is a particular favourite with the children in the family because of its texture and taste. And honestly, who does not love a deep-fried treat, especially a sweet one!
Some Tips To Make the Perfect Rava Appalu
- The most important part of the process is making the semolina dough.
- Always use rava and water in a 1:1 ratio. Remember there is a lot of water in the sugar we will add as well.
- Use 3/4 cup to 1 cup sugar depending on the level of sweetness you want.
- Cook the rava just till the dough comes together as ball and holds shape. Ensure that the dough is not too soft because then the Rava Appalu will break apart as you fry them.
- Start shaping the dough into discs while it is still warm. This way there will be no cracks in the discs. If the dough cools completely, the discs will have cracks and absorb a lot of oil when they are being fried.
- Fry the appalu in oil that is medium hot. If you use high heat, the sugar in the dough will caramalise and the outside of the appalu will start to char.
Some Other Recipes That Use Rava or Semolina
- The Perfect Lacy, Crisp Rava Dosa
- Basbousa: Middle-Eastern Semolina Cake (Eggless Rava Cake)
- Revani – Turkish Semolina Cake Soaked in Lemony Sugar Syrup
- Rava Rotti | Savoury Semolina Pancake from Karnataka
How To Make Andhra Rava Appalu
- Getting the Semolina Dough Ready
- Mix together 1 cup rava (semolina), 1 cup sugar and 1 tsp cardamom powder. I used a pinch of edible camphor or paccha karpooram in place of cardamom.
- Over medium heat, bring 1 cup water to a boil.
- Turn down the heat.
- Add the semolina + sugar mix and mix well.
- Turn the heat up to medium.
- Cook the mix well while stirring constantly till the dough comes together as a ball.
- Transfer the dough into a plate and let it cool.
- Mix together 1 cup rava (semolina), 1 cup sugar and 1 tsp cardamom powder. I used a pinch of edible camphor or paccha karpooram in place of cardamom.
- Making the Rava Appalu
- Grease your palms well with a few drops of oil or ghee. You may repeat this after shaping a few appalu.
- Divide the dough into 16 equal parts.
- Grease you palms again, if needed.
- Roll each part into a ball and then gently press between your palms to create a thick disc.
- To a deep kadhai or wok, add enough oil to form a 2″ deep layer.
- Over medium flame, heat the oil.
- Test the heat of the oil by adding a small pea-sized ball of dough to the oil. The dough ball should sizzle gently in the oil.
- Slide a few appalu into the oil and let them fry. Do not touch the appalu in the first few seconds because there is a danger of them breaking up.
- Once the edges start to brown, gently turn them over.
- Fry the appalu till they are evenly golden brown on both sides.
- Using a slotted spatula, remove the fried discs from oil.
- Hold the spatula over the kadhai for a few seconds for the oil to drain.
- Transfer the Rava Appalu to a plate and let them cool.
- Store the cooled Rava Appalu in an air-tight container.
Recipe for Andhra Rava Appalu | Sweet Suji Appam
Andhra Rava Appalu | Sweet Suji Appam | Fried Semolina Halwa Discs
Andhra Rava Appalu can be best described as deep-fried discs of Suji Halwa. This sweet is a popular naivedyam tem for poojas and is super simple to make.
Crisp on the outside and soft on the inside, Rava Appalu are universally popular and even more so with children.
Equipment
- Heavy Bottomed Vessel
- Wok
- Slotted Spatula
- Spoon
Ingredients
- 1 Cup Rava or Semolina
- 1 Cup Sugar
- 1 Cup Water
- 1 tsp Cardamom Powder
- Oil for Deep Frying
Instructions
Making the Dough
- Mix together 1 cup rava (semolina), 1 cup sugar and 1 tsp cardamom powder.
- Over medium heat, bring 1 cup water to a boil.
- Turn down the heat.
- Add the semolina + sugar mix and mix well.
- Turn the heat up to medium.
- Cook the mix well while stirring constantly till the dough comes together as a ball.
- Transfer the dough into a plate and let it cool.
Making the Rava Appalu
- Grease your palms well with a few drops of oil or ghee. You may repeat this after shaping a few appalu.
- Divide the dough into 16 equal parts.
- Grease you palms again, if needed.
- Roll each part into a ball and then gently press between your palms to create a thick disc.
- To a deep kadhai or wok, add enough oil to form a 2″ deep layer.
- Over medium flame, heat the oil.
- Test the heat of the oil by adding a small pea-sized ball of dough to the oil. The dough ball should sizzle gently in the oil.
- Slide a few appalu into the oil and let them fry. Do not touch the appalu in the first few seconds because there is a danger of them breaking up.
- Once the edges start to brown, gently turn them over.
- Fry the appalu till they are evenly golden brown on both sides.
- Using a slotted spatula, remove the fried discs from oil.
- Hold the spatula over the kadhai for a few seconds for the oil to drain.
- Transfer the Rava Appalu to a plate and let them cool.
Storing the Rava Appalu
- Store the cooled Rava Appalu in an air-tight container.
Nutrition
Calories: 86 kcalCarbohydrates: 20 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 1 mgPotassium: 21 mgFiber: 1 gSugar: 12 gVitamin C: 1 mgCalcium: 3 mgIron: 1 mg
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