Bun Appam is a soft, fluffy and lightly crisp South Indian breakfast made with semolina, curd, onions and aromatic spices, cooked in an appam pan and served warm with chutney.
These little golden beauties are actually bun dosa, but since I made them in an appam pan, I decided to call them Bun Appam! 😄 Made with semolina (rava), curd and a few simple spices, these are so easy to put together and make such a lovely breakfast or snack. They turn beautifully golden and slightly crisp on the outside while staying soft and fluffy inside.
I like serving them warm with a spicy tomato chutney—the combination is just perfect. They would also make a lovely addition to a lunchbox or an evening snack.
The best part is that the recipe is really simple, with ingredients that are usually already in the pantry. I came across this recipe on kochusimplyrecipes, and I’ve followed their recipe here. Full credit for the recipe goes to them. Please do check out their page for the original recipe and many more recipes.
Bun Appam
Ingredients
- 1 cup rava/semolina
- ¾ cup yoghurt
- ½ cup water +¼ cup water for grinding
- salt to taste
- mustard seeds
- urad daal
- asafoetida
- curry leaves
- green chillies chopped
- ginger finely chopped
- 1 large onion chopped
- coriander leaves chopped
- ¼ tsp turmeric powder
- coriander leaves
- ¼ Tsp baking soda
- ghee/butter/oil for cooking
Instructions
- Take rava, add yoghurt, ½ cup water and salt and mix well. Let it rest for 15 minutes. If the rava became too thick add a splash of water.
- In a pan, add oil then add mustard seeds, urad daal, asafoetida, ginger, green chilli, onion, curry leaves and cook until onions soften.
- Add turmeric powder and keep aside.
- To the rava mixture add remaining ¼ cup of water and grind until smooth.
- Add the sautéed onion mix into the rava. Mix well. Add coriander leaves chopped.
- Just before frying add the baking soda.
- Take an appam pan and add ghee, pour spoonfuls of batter and cook on both sides.
- Serve with tomato chutney or coconut chutney.