Description
This is one of my favourite item. I like my mom’s style preparation the most. I feel Grands, Surya or Krishna Sweets for that matter doesnt match this taste. This preparation does not require ripe banana in the recipe. This is an traditional home preparation, going by my great grand mom’s instructions.
| Ingredients | |
|---|---|
| 1 cup | Samba wheat |
| 1 cup | Raw rice |
| 1 tsp | Fenugreek seeds |
| 1 tsp | Cardamom powder |
| 1 cup | Grated coconut |
| 3 cup | Jaggery |
| 1 cup | Oil |
Instructions
Appam
AppamSoak Wheat, Rice and Fenugreek seeds to gether in water for two hours.
After draining the water(do not throw away the water), grind them to a very smooth paste.
Light the Stove, and heat the kuzhi paniyaram kadai. Add oil and let it warm.
Add the jaggery to the ground paste. Grind this mixture again.
Add the grated coconut and elaichi. Grind in pulse for few seconds.
Add water to make the batter slightly loose in consistancy than the idli batter. But it should not be thin/watery batter.
Now pour small laddle full of this batter into the moderately hot oil, in the paniyaara kuzhi.
Allow one side to get cooked and flip each appam to the other side and cook till they are evenly brown in colour.
Remove the appam from kadai, drain excess oil in an absorbant paper.
Repeat the process for the remaining batter. Add oil whenever required. Warm up, reduce flame and then pour batter.
This appam will stay good for a week without acquiring that pulichu poana taste.
Serve with butter.. ( I like it that way. But ca be had as such)
Notes
Appam
Too much Jaggery will make the appam stick to the pan, and will ooze vella paaku into the oil.
More water in the batter will make the appam soggy, and it will not raise and will not have a good shape. It will also absorb more oil.
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