Take maida, 1 pinch salt, 1 pinch yellow food color in a mixing bowl and mix well. Add water little by little and knead to a smooth pliant dough. Now add oil little by little and knead into a soft dough. Coat the outer layer of the dough with oil and cover it. Let it rest for 3 hours at least.
Heat 1/4 cup ghee in a pressure cooker or pan. Add the rava and roast over low flame till the aroma rises, without changing color. This should take 2-3 mins.
In another stove, heat water and add sugar and let it dissolve completely. Add crushed cardamom seeds, 1 pinch yellow food color and mix well.
Add this hot sugar syrup to the roasted rava and mix well. Immediately close the cooker with a lid and place the weight on top and leave it for 20-25 mins. No need to switch on the stove at all. Open after 20 mins and soft rava kesari will be ready without any lumps.
Make small lemon size balls of both the rava kesari and the dough. Grease your finger with ghee or oil. Place the dough ball on a greased plastic sheet and pat with your finger tips to a circle.
Place the sojji ball in the middle of the dough and cover it with the dough and make a ball once again.
Now once again pat the stuffed ball into an appam as thinly as you can manage.
Heat a griddle and gently tilt the plastic sheet and place the appam on the griddle and drizzle ghee around the appam.
Cook on both sides till you can see brown spots on both the sides. Transfer to a plate.
Serve hot or warm.