- In a pan add jaggery and add 1/4 cup of water. Let it boil and the jaggery gets dissolved. Filter the impurities and and the jaggery water again to the pan. In a pan add the wheat flour, rice flour, coconut and cardamom powder. Let the jaggery syrup boil for 3-4 minutes in a low flame. Puree the banana in the mixer into a fine paste. Add jaggery water and banana puree to the flour mixture. Mix well, add water to get the right consistency. Add ghee to this and mix well. The batter consistency should be little thinner than the idli batter and little thicker than dosa batter. Heat oil in a pan for deep frying. Take a small size deep ladle and take the batter in that. Pour this carefully into the oil. After putting into the oil, the appam will rise slowly and will be fluffy too. Flip on the on the other side. Once it is cooked on both sides .take it out and drain them in a kitchen towel. The appam tastes good when they are hot.
Sweet appam
#myrecipe
By Chandana Guptha
Mar, 14th
549
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Atta
- Rice flour
- Jaggery
- Coconut
- Cardamom
- Banana
- Oil
- Ghee
