It’s a traditional and easy snack recipe originated in Kerala. In Tamil nadu usually this recipe is prepared during Karthigai Deepam Festival.
- Raw rice – 1.5 cups
- Jaggery – 1.5 cups
- Wheat flour – 3/4 cups
- Ripe Elachi Banana – 1
- Green Cardamom – 3 (powdered)
- Grated coconut – 1/2 cup
- Soak raw rice for 2 hours.
- Dissolve jaggery and filter for impurities.
- Grind the soaked raw rice with that jaggery water.
- Add one ripe elachi banana cut into pieces while grinding. (this will add flavour as well as give softness to the appams)
- When done, add 3/4 cup of wheat flour and grind for 5 minutes so that the batter gets mixed up well without lumps.
- leave it ferment overnight or for 7-8 hours.
- Before making, add powdered cardamom, grated coconut.
- Heat oil in the appam pan (the one shown in the photo) or you can scoop and fry them in a wok, when on side is done, flip them gently with the help of a spoon / fork, cook till it attains a nice reddish brown color.
- Take them out and drain on a paper so that excess oil is absorbed.
- Beautiful and soft appam is ready!