Sooji appam is prepared using sooji mixed with veggies and tadka . Eno adding a crispy delight to it making it a complete breakfast.

This morning I was in mood of making something quick and healthy for breakfast . Did some research about variety of appam you can make . Earlier too I had done different types of appam and every time my family likes them.

This time thought of making appam using sooji(Rawa) since we are bored of eating upama and wanted some innovative breakfast idea . I had a lot of work to do today, so thought of making something quick and tasty to calm our morning hunger .:) . I served them with Kerala style coconut red chutney. The recipe will be posted on my blog soon.

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Serves : 4 People

Ingredients: 

1 Cup course Rawa/Sooji

1/2 Cup Butter milk /Chas

1 Cup water

1/2 Cup grated carrots

1/2 Cup finely chopped bell pepper

3-4 Tablespoons chopped Cilantro/Coriander leaves

2 Teaspoons Eno

Salt to taste

For Tadka:

1 Tablespoon oil

1 Teaspoon mustard seeds

1 Teaspoon Cumin Seeds

10-15 Curry leaves

1 Pinch Asafoetida/ Hing

1 Teaspoon red chili powder

Method:

Take ingredients like sooji , buttermilk and salt and 1/2 cup water in a bowl and mix. Cover and let it rest for around 10 minutes.

In a small pan, heat oil.

Once the oil is very hot, lets temper on medium heat by adding first mustard seeds and cumin seeds.

Within 10-15 seconds, add curry leaves, hing and chili powder.

Mix and pour this tadka(Tempering) into the prepared appam mixture.

Add grated carrots ,bell pepper and chopped coriander leaves.

Mix properly.

Let it rest for another 5 minutes.

Now add Eno fruit salt in it and mix.

Heat appam pan and drizzle oil.

fill each gap with spoonfuls of the mixture.

Cover and let appams cook for 3-4 minutes on medium heat .

Turn them and let them cook on the other side for another minute or two.

Remove them and serve with any chutney of your taste. I made red coconut chutney , Kerala style which went really good with these appams.

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