Tuesday, November 24, 2015

Karthigai Appam recipe | Sweet appam

Sweet appam
I actually wanted to post Vella adai recipe(will post tomorrow ) but while i was talking to my sister we both were casually sharing the memories about the  Karthigai sweet appam which my mom makes for Karthigai deepam. Also she makes it for Janmashtami too. Then only i realised i haven't posted it here. I have posted the wheat appam recipe, the same one she will deep fry. As we used to gobble it when amma makes it. As i am not a big sweet lover, during my childhood days, especially all jaggery based sweets i hate, i love sweet appam one very much. The entire house filled with lights, we all wearing pattu pavadai, amma making appam wearing the traditional 9 yards saree and wearing all the traditional jewellery, this appam reminded me of all special moments. Being a nurse, by profession, she can't wear bright and big nose rings daily, so she wears only during the festival. And she look very beautiful in that traditional costume and the jewellery. So always Karthigai deepam reminds me of this scene in our house in Madurai. Let me share the recipe of Karthigai sweet appam today. Check the Karthigai Deepam collections .

Karthigai appam

  Preparation Time : 15 mins | Cooking Time : 35 Mins |Makes: 20

     Wheat flour | atta     1 cup
      Rice flour    2 tblsp
      Jaggery    1/2 cup
      Coconut (scrapped)   1 tblsp
      Cardamom powder   a pinch
      Banana    half (optional)
      Oil    for deep frying
      Ghee   1 tsp
     


karthigai sweet appam
Method:
  • In a pan add jaggery and add 1/4 cup of water.
  • Let it boil and the jaggery gets dissolved.
sweet appam
  • Filter the impurities and and the jaggery water again to the pan.
sweet appam 2
  • In a pan add the wheat flour, rice flour, coconut and cardamom powder. Let the jaggery syrup boil for 3-4 minutes in a low flame.
sweet appam 3
  • Puree the banana in the mixer into a fine paste.
sweet appam 4
  • Add jaggery water and banana puree to the flour mixture.
sweet appam 5
  • Mix well, add water to get the right consistency.
sweet appam 6
  • Add ghee to this and mix well. The batter consistency should be little thinner than the idli batter and little thicker than dosa batter. Heat oil in a pan for deep frying. Take a small size deep ladle and take the batter in that.
sweet appam 7
  • Pour this carefully into the oil. Always pour one at at time. Do not pour more than one. 
  • After putting into the oil, the appam will rise slowly and will be fluffy too.
sweet appam 8
  • Flip on the on the other side. Once it is cooked on both sides .take it out and drain them in a kitchen towel.
sweet appam
  • The appam tastes good when they are hot and also the when they are eaten after few hours. The next day it tastes even more nice.
Karthigai-appam recipe
Notes:
  • If you want you can add 2 more tblsp of jaggery too. I found 1/2 cup perfect.
  • Do not keep the batter so thick, else the appams will be very hard after frying.
  • If you are not adding banana, add a pinch of cooking soda to the batter.
  
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15 comments:

  1. Can be made in panniyaram satti too? Right Jai!
    Keep going, all the best. Kindly add a heading as tips corner.

    ReplyDelete
  2. Can be made in panniyaram satti too? Right Jai!
    Keep going, all the best. Kindly add a heading as tips corner.

    ReplyDelete
  3. Me too have the same qn.
    Traditional way of doing this appam is kadai and want to know can we make this in paniyaram pan ?

    ReplyDelete
  4. Me too have the same qn.
    Traditional way of doing this appam is kadai and want to know can we make this in paniyaram pan ?

    ReplyDelete
  5. Nice recipe. Will try and let u know.

    ReplyDelete
  6. Nice recipe. Will try and let u know.

    ReplyDelete
  7. Yes this can be made in paniyaram pan too. I have mentioned in the introduction part with the link. I have posted wheat appam recipe

    ReplyDelete
  8. Whenever I try to deep fry appam it doesn't come fluffy. It is more like a thattai thin and crispy. But it turns out well in paniyaram pan. Why it happens so??

    ReplyDelete
    Replies
    1. Oh is it, not sure why it happens, i tried both version in the batter, you cna see behind the pictures too. Both turned out well only. But will update here once i come across the reason for that.

      Delete
    2. liked it ...i will try it out and give you feedback..............thank you,.......srinivas

      Delete
  9. Sweet appam came out very well. Its fluffy and can feel crisp n outer layer. But its little oilly. Y?

    ReplyDelete
    Replies
    1. I think the batter may be bit watery. Nex time if you feel so, add 1 tsp of rice flour to the batter and make. But this will slightly observe oil. but not too much.

      Delete

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