The easiest, tastiest and fluffy Appam I have ever made. I learnt this from my sister. With just two ingredients the appams taste very crispy out and soft inside. It also stays fresh for days.
Yield / Serves
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Raw rice 1 cup
Powdered jaggery 1 cup
green cardamom powder 1/2 tea spoon
Ghee or oil for deep frying
Take 1 cup of raw rice, wash it and soak in water for two hours. Drain the water completely out after soaking.
Take 1 cup of Powdered jaggery , put in the mixer jar and give few turns. Now add the soaked rice without water to the jar.
Grind to smooth paste. No need to add water. When rice and jaggery grinds together automatically it gives out water. Transfer the batter to a bowl.
Wash the jar and take the washed water in a pan. Switch on the stove and stir the water continuously and in few minutes you will get the thick porridge consistency.
Add this to the batter with some cardamom powder, mix well and keep aside for an hour. Then heat the Appam pan with ghee ( or oil ). You can also mix oil and ghee for frying.
Once the ghee is hot enough reduce the flame to medium and fill the craters with the batter. After some time flip off them. When both the sides are well fried, transfer them to a bowl.
This could be fried entirely with ghee or half ghee and half oil.
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