I love sweet appams any time of the day. So this year, I made these lovely delights and my 'Appams' turned out to be crispy and crunchy, just the way I like them. This recipe is from my Thathi. For those who prefer to eat soft 'appams', adding mashed ripe banana to the batter yields softer appams. My MIL likes to make the batter and leave it covered overnight preferably in refrigerator so that the flavours infuse well. This results in nice soft and spongy 'appams'.
For the recipe you need:
Raw rice (pachha arisi) : 1 cup
Jaggery pwd : 3/4 cup
1 banana (ripe) : optional
Cardamom pwd : 1tsp
Coconut bits : 2 tbsp (slightly fried in ghee)
Ghee : 2 tbsp
Oil to deep fry
Method:
Soak rice for 4- 5 hrs. Grind the rice along with jaggery into a smooth paste. Make sure to use absolulely clean jaggery. If you are not sure, dissolve the jaggery in some water, strain the jaggery through a muslin cloth and then use this liquid to grind the rice with. Add cardamom pwd, mashed banana, ghee and coconut.
Now the batter is ready. I prefer to make 'appams' immediately. So heat the 'appam kuzhi' pan or 'kuzhi panniyaram pan' to medium heat. Pour some oil into the 'kuzhis' and carefully spoon the batter into the individual moulds when the oil is hot enough. Be extremely careful as there are chances that the oil can splater. Allow it to cook for some time, and then flip it over to cook on the other side using the 'appam skewer'. The 'appam skewer' is readily available in Indian stores. Keep the flame uniform through the entire cooking process so that the 'appams' get cooked from the inside. Once done, remove from flame.
No comments:
Post a Comment