APPAM ; Method : 1
THINGS REQUIRED : Rice flour - 1 cup, Wheat flour - 1 cup, Vellam (jaggery) - 1 3/4 cup, elaichi powder - 1/2 spoon, finely chopped coconut 1 tbspn, oil to deep fry.
PREPARATION ;
1. Mix rice flour 1 cup and wheat flour 1 cup well with 1/2 tspn of elaichi powder and 1 tbspn of chopped coconut.
2. In a separate vessel dissolve jaggery in 1/2 cup of water by hand and filter and remove the residue.
3. Add this jaggery water to the flour mix and mix well. If it is thick add little water. Take care to add water because even little water added will make it watery. Consistency should be like idli batter.
4. Heat oil in a kadai. Dont over heat it. Test with a drop of batter. If it raises then it means oil is rightly heated.
5. Keep the stove in medium flame and not high.
6. Pour the mix in small quantity using a small spatula. When it comes up turn it down and wait for it to be done.
7. Definitely dont squeeze oil but filter it well when taken from the kadai and keep it aside.
8. Tasty appam is ready.
METHOD : 2
THINGS REQUIRED ; 2 cups of raw rice soaked in water for 45 mins, 2 cups of jaggery, 1 medium size banana (preferably poovan), elaichi powder, finely chopped coconut 1 tablespoon.
PREPARATION :
1. Grind 2 cups raw rice already soaked for 45 mins with 2 cups of jaggery and 1 no. poovan banana all together in a grinder to a nice paste.
2. Add elaichi powder and finely chopped coconut 1 tbsn.
3. Batter should be of dosa batter consistency.
4. In a kadai, heat oil. Test if heated by dropping a pinch of batter and if it comes up immediately then the oil is ready for frying.
5. Pour 1 big spoon of batter in the heated oil and allow it to come up.
Then turn it the other side.
6. Remove when done. Do not squeeze oil but filter it well and keep it aside.
THIS CAN BE PREPARED IN APPAKAARAL TOO. FILL APPAKARAL WITH OIL AND THEN POUR THE BATTER IN EACH. USE SPOON OR ANY SHARP THING OR KNIFE TO TURN IT TO THE OTHER SIDE. YOU WILL GET UNIFORM SIZED APPAM IN THIS METHOD.
THINGS REQUIRED : Rice flour - 1 cup, Wheat flour - 1 cup, Vellam (jaggery) - 1 3/4 cup, elaichi powder - 1/2 spoon, finely chopped coconut 1 tbspn, oil to deep fry.
PREPARATION ;
1. Mix rice flour 1 cup and wheat flour 1 cup well with 1/2 tspn of elaichi powder and 1 tbspn of chopped coconut.
2. In a separate vessel dissolve jaggery in 1/2 cup of water by hand and filter and remove the residue.
3. Add this jaggery water to the flour mix and mix well. If it is thick add little water. Take care to add water because even little water added will make it watery. Consistency should be like idli batter.
4. Heat oil in a kadai. Dont over heat it. Test with a drop of batter. If it raises then it means oil is rightly heated.
5. Keep the stove in medium flame and not high.
6. Pour the mix in small quantity using a small spatula. When it comes up turn it down and wait for it to be done.
7. Definitely dont squeeze oil but filter it well when taken from the kadai and keep it aside.
8. Tasty appam is ready.
METHOD : 2
THINGS REQUIRED ; 2 cups of raw rice soaked in water for 45 mins, 2 cups of jaggery, 1 medium size banana (preferably poovan), elaichi powder, finely chopped coconut 1 tablespoon.
PREPARATION :
1. Grind 2 cups raw rice already soaked for 45 mins with 2 cups of jaggery and 1 no. poovan banana all together in a grinder to a nice paste.
2. Add elaichi powder and finely chopped coconut 1 tbsn.
3. Batter should be of dosa batter consistency.
4. In a kadai, heat oil. Test if heated by dropping a pinch of batter and if it comes up immediately then the oil is ready for frying.
5. Pour 1 big spoon of batter in the heated oil and allow it to come up.
Then turn it the other side.
6. Remove when done. Do not squeeze oil but filter it well and keep it aside.
THIS CAN BE PREPARED IN APPAKAARAL TOO. FILL APPAKARAL WITH OIL AND THEN POUR THE BATTER IN EACH. USE SPOON OR ANY SHARP THING OR KNIFE TO TURN IT TO THE OTHER SIDE. YOU WILL GET UNIFORM SIZED APPAM IN THIS METHOD.
Instead of mixing the rice flour and wheat flour with 1/2 glass of jaggery water, grind them in a
ReplyDeletemixy along with 1 finely ripped banana ,the appam will be verrrryy soft and tasty.If poured in appakkaarai (vessel used in kerara) instead of kadai, the shape will be uniform and attractive to eat.
yes but i ve suggested this for the 2nd method and u can use banana for any method of appam and it will give spl taste. But it has to be a fully ripe banana for good taste.
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