Appam is a sweet delicacy which is popular in Kerala. Its also made in many parts of Tamilnadu esp during festivals like Karthigai .Its a soft delectable jaggery sweet with a lovely brown colour . Many temples in Kerala offer this as a Neivedyam or as a offering to God .It is sought after sweet by young and old alike. It is a very easy and tasty sweet which can be easily made at home.
Appam
Ingredients
Ingredients
- Rice flour 2 cups
- Jaggery 2 cups
- Cardamom 1 teaspoon (powdered)
- Coconut scrapings half a cup
- Sesame seeds (white ) 2 tablespoon
- Ghee or Oil ( for deep frying )1 litre (Optional)
Method
Method
- In a thick bottomed pan or kadai , add water and jaggery. Let it dissolve well. Give it a boil . To check the correct consistency of the jaggery syrup ,drop a little of the syrup into a cup of water . If it sags without dissolving ,then it has reached the consistency. However do not let it reach hard ball consistency.
- Add the syrup to the riceflour and mix well . Add cardamom powder , coconut scrapings and the sesame seeds and mix well .
- Heat a appam making pan which has four to five depressions in it.
- Add oil or ghee to it . when the oil gets to a high temperature of frying , add a ladle of the appam batter ,into the holes of the appam pan.
- Cook on one side to golden brown. Deep fry the other side by turning it over.
- Golden brown hot appams are ready to be eaten.
Note
- Please note , while making the appam , the jaggery consistency should be correct. It should be well dissolved and when a teaspoon of syrup is dropped in a cup of water , it should just sag but not dissolve.
- If it dissolves it should be heated further till it gets the correct texture.
- One can add a banana to the batter while grinding , to get a soft Neiappam.
- Rice flour can be made fresh at home while making such sweet preparations.Soak raw rice for two hours or so , drain and dry . Powder them to a smooth powder while they are three fourths dry.