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
- In a pan add jaggery and add 1/4 cup of water.
- Let it boil and the jaggery gets dissolved.
- Filter the impurities and and the jaggery water again to the pan.
- 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.
- Puree the banana in the mixer into a fine paste.
- Add jaggery water and banana puree to the flour mixture.
- Mix well, add water to get the right consistency.
- 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.
- 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.
- Flip on the on the other side. Once it is cooked on both sides .take it out and drain them in a kitchen towel.
- 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.
- 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.