- In a mixer or blender, take all the ingredients except coconut oil. Blend till smooth. You just need to blend till you get a smooth consistency. Don't over do. Now pour the appam batter in a bowl and allow to rest for 15 minutes. Heat a paniyaram chatti. Add ½ to 1 teaspoon coconut oil in each mould. Instead of coconut oil you can also use ghee. With a spoon, pour the batter till ¾ or more than ¾ in each mould. Keep the flame to low or medium and cook the appams. If you want you can cover the pan with a lid. With a wooden/bamboo stick or skewer, turn over the appams which have become golden. Do this for the appams which have become golden. When the rest of the appams are golden, turn them over too and cook all of them till crisp and golden. You can even flip them once or twice back in the same mould for even cooking. Once done remove and place them in a casserole. In the casserole wheat appam stay warm for some time. Same way prepare the remaining appams. The recipe makes for 40 whole wheat appams. You can store them in an air-tight box or container in the fridge. Serve them hot or warm or at room temperature.
Wheat appam
#sweets
By Chandana Guptha
Jan, 7th
603
Servings
2 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Whole wheat flour
- Rice flour
- Jaggery
- Cardamom powder
- Dry ginger powder
- Grated coconut
- Ripe banana
- Baking soda
- Water
- Coconut oil
