This Appam is can be prepared quickly than the Rice appam. This is as soft and tastier too . Generally this is made during Karthigai festival day or on Janmashtami.
Ingredients
Ingredients
- Wheat Flour ( Aatta) 2 cups
- Jaggery 2 cups (Powdered)
- Rice flour half a cup
- Cardamom Powder 1 teaspoon
- Grated Coconut 1 cup
- Ghee or Refined oil for frying 2 cups
Method
Method
- Mix the flours , in a wide bowl, along with cardamom powder .
- Ina kadai heat a ladle of water and dissolve jaggery . When it melts completely , filter . Do not heat it for a longer time.
- Add the filtered jaggery into the bowl . Add grated coconut too. Mix well to get a thick , flowing batter.
- Heat a Kuzhiappam Chatti / Pan, add 1/2 teaspoon of ghee, in each depression and heat it . Keep the heat at medium, neither high nor too low.
- Add a small ladle of batter into each depression . Fry till deep brown on one side .
- With Appam spoon or a fork, flip it to the other side . Fry till both sides are brown. Remove , drain and serve hot .
- Make in a similar way appams with rest of the batter.
- Delicious Appam is ready to eat.
Note
Note
- Deep frying in ghee, makes the appam delicious. However , other oils of one’s choice , can be used .
- Coconut can be cut into small pieces and added instead of grating them.
- The appams can also be prepared, by directly adding them to the hot oil to deep fry .
- Deep fry them till deep brown.