Sweet rava appam recipe – How to make semolina jaggery appam recipe – Krishna Jayanthi recipes

Sweet rava appam is a very delicious and easy appam recipe made with rava  and jaggery and which can be done instantly too.  Traditionally appams are deep fried, but can also be done in the paniyaram pan.  Sweet appams is one of the neivedyam dish for festivals like Krishna Jayanthi and Karthigai deepam in Tamil Nadu.  Appam made with semolina is crispy from outside but soft and fluffy from inside.

Other appam recipes :

Nei appam

Wheat flour appam

Masala appam


Prep Time :  1 hour

Cook Time :  30 mins

Servings :  22 appams

South Indian cuisine


Rava/semolina/sooji – 1 cup

Wheat flour – 1/2 cup

Jaggery – 1 cup

Cardamoms – 3

Banana – 1 (optional)

Baking soda – a pinch

Ghee – as required


Soak semolina in a wide bowl for an hour.  Add just enough water to soak the semolina.   After an hour, drain the water completely.

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Add the soaked semolina to a mixer jar.  Add jaggery, cardamoms, banana and grind them to a nice smooth batter, without adding water.

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Remove the batter to a mixing bowl.  Add wheat flour and give a good mix.  Ensure there are no lumps in the batter.  The batter should be of medium consistency.

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Heat the paniyaram pan on medium flame.  Add ghee to each mould and with the help of a spoon or ladle, add the batter to each mould.

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Cook the appams on low flame, on both the sides till golden brown.

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Delicious sweet rava appams are ready to be served.



After adding baking soda to the batter, do not mix the batter hard.  Just give a gentle mix and immediately cook the appams in the paniyaram pan.  Do not rest the batter.

You can also add maida instead of wheat flour.

Add grated coconut to the batter for an enhanced flavour.

You can also deep fry the appams by using a deep curved ladle  or spoon, to add it to the oil.

Pour the batter upto 3/4 th of each mould.

Banana gives a nice flavour and softness to the appams.


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