Wheat Rava Appam | Godhumai Kachaayam | Godhuma Rava Paniyaaram

Karthigai Deepam(12-Dec-2016) wishes to all my readers.. Hope you have reserved Diwali crackers but not sweets for Thirukarthigai 😉 Here is an easy sweet appam to celebrate the festival of Lamps.

In this karthigai, let the diyas lit in each home carry an additional prayer to our Honorable Chief Minister Selvi. Jayalalitha, a woman of very strong mettle! I am not a supporter of any political party in particular. But, I personally admire her versatility and perseverance that had invited long-lasting fame to her. She lost her parents at young age, but still she didn’t lose her hope. She created an identity for herself and started earning people. Countless people across the globe mourned for her demise to witness her fruitful and meaningful life. She is an inspiration for every woman. Hearty salute.. Let her soul RIP…

Over to the recipe… Posting this under Lactation recipes as wheat is traditionally believed to increase mother’s milk.

Preparation

1.Grind wheat rava to a coarse powder and soak it in 1/4 cup water for half an hour.2.After 30 mins, add wheat flour to soaked rava. In the meanwhile, make the jaggery syrup.3.Add 1/4 cup water to 1/2 cup jaggery. Add a generous pinch of cardamom powder and let it boil until jaggery is completely dissolved in water.4.Filter the thin Jaggery syrup into the flour and rava mix. Mix well so that there are no lumps. Take a ripe banana.5.Mash the banana well with your fingers and palm. Add it to the batter and mix well. Add a pinch of salt and mix again.6.The batter should not be watery. It should be thick like idli batter. Take a small but deep ladle full of batter and pour it in hot oil.7.Once poured into oil, turn to other side in just 10  to 15 seconds so that it puffs up well. Turn again, if required. Once both sides are cooked well and the sizzling sound subsides, take off and drain in tissue paper.       Easy and tasty wheat rava paniyaram is ready.. Have a sweet & spongy bite !

Tips/Tricks

• Do not grind rava to fine powder. Coarse powder gives a crispy outer layer.
• Do not pour much oil for frying. Just half soaked frying is recommended.
• Use ripened banana as it adds extra flavor and sweetness.
• Do not boil jaggery for more time. It should not thicken.
• This stays good for 2-3 days at room temperature.