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Appam a must dish for all the festivals

posted 10 Dec 2012, 20:25 by Rajmi Arun   [ updated 10 Dec 2012, 20:28 ]
This is one of the method I make and it turns out really good.

Wheat flour - 1 cup
Maida flour - 1/2  cup
Rice flour - 1 cup
Jaggery - 2 cups
Coconut grated - 1 cups
Cardamom powder - from 7 to 8 nos
Ghee - 1 1/2 spoons
Oil for frying 

In a vessel add warm water and jaggery. Keep stirring untill all the jaggery dissolves. Add all the flour one by one to the jaggery water and keep stirring continuously without forming any lumps.  Add the grated coconut and cardamom powder. Make a batter thicker than idly batter and it should be free flowing too.

It is always better to use Kuzhipaniyara maker to make appam so that it comes in full round shape and intakes less oil/ghee. If it is fried in oil use very less oil in a shallow and small pan. Use a small round laddle to pour the batter into the oil. Fry both the sides untill golden brown.