Semolina/Rava/Suji Appam

Ingredients:

• 1 cup semolina or suji
• 1 cup butter milk
• 1 small onion chopped
• 1 tsp mustard seeds
• 1 tsp oil
• 2 green chillies finely chopped
• 1 pinch of asafoetida
• salt to taste
• a few fresh curry leaves, torn into small pieces

Method:

• Soak semolina in a butter milk & keep aside for 2-3 hours.
•  Heat 1 tsp oil in a small pan. Splutter the mustard seeds in the oil, then add the onion, green chillies, curry    leaves and asafoetida and fry for about 1 min.
• Pour the tempering over the suji batter and mix thoroughly. Add salt as per taste.
• Heat the appam chatti or mould on a medium-high flame and dribble a couple of drops of oil in each depression.
• Now drop the suji batter by the teaspoon into each depression, filling it 3/4 of the way to the top.
• Let the appams cook over medium heat, until the batter starts solidifying around the edges, turning opaque.
• Carefully turn over each appam with a thin spoon.
• Let the appams cook for another minute or so, till they are cooked and golden-crisp on the top and bottom.

Serve hot with a coconut chutney.