Type: Sweet
Cuisine: South Indian
Preparation Time: 30-40 minutes
Servings: 10-12 pieces
Ingredients
- 1/2 cup raw rice (soaked for 1 hour)
- 1/2 cup jaggery
- 1/2 medium sized banana mashed
- a pinch of salt
- 1 cardamom powdered fine
- 2-3 cups oil for frying
Instructions
- Mix the jaggery in a little water. Let it dissolve. Heat slightly and pour out the water through a sieve to remove impurities.
- Grind raw rice to a fine paste (Dosa batter consistency)
- Add the jaggery water, salt, cardamom, and banana and grind it further.
- There is a vessel called kuzhiappam chatti which can be used for this purpose (fill the oil in each hollow or kuzhi) or take a deep kadhai (frying pan) and pour the oil in it.
- Let the oil become hot.
- Reduce the flame to medium.
- Pour the batter into kuzhis/directly in the frying pan
- If it is in the frying pan (medium sized), you can pour 3 or 4 at a time.
- Let it cook to a light brown colour and turn it to the other side. If using the chatti, poke each appam with a long pin in 2-3 places to ensure even cooking.
- Remove from fire and keep it on a plate and let the oil drain out.
- You can serve it immediately. It can also be stored for at least 2-3 days.
Notes
The procedure is specifying rice soaked for 1 hour and grinding it to a smooth batter. If short of time, you can use rice powder. 1/2 cup rice powder must be taken in a bowl. Add water slowly to achieve the desired consistency (dosa batter). Add salt and oil and mix well. The rest of the procedure remains the same.
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