Appam is a known dish in Tamilnadu. There are different versions of appam and this is very simple version which we make during festivals or special occasions. I recently made it for Krishna Jayanthi and it came out well. I have use all purpose flour or maida. You can also substitute it with wheat flour. Here you go…
Preparation time (including batter preparation): 90 minutes
No. of servings: 15 appams
- All purpose flour or Maida – 1 cup
- Jaggery – 1/2 cup
- Coconut bits – 2 tbsp (optional)
- Cardamom – 3 pods
- Oil for frying
Method of Preparation:
- In a small thick bottomed pan or kadai over medium high heat, add powdered jaggery and a little water till jaggery is completely soaked.
- Once jaggery melts, remove from heat and filter it to get rid off any dirts.
- Again transfer it to the same kadai and let it boil.
- Remove from heat and add a little water if it is thick.
- Add the flour and powdered cardamom in a bowl and add the jaggery liquid to it and mix well till you get a consistency of a thick dosa batter or pancake batter.
- Make sure it is not so free flowing. When you drop it from the ladle it should fall slowly.
- Let it sit for an hour.
- After an hour, heat oil at a little over medium heat.
- Add coconut bits to the batter and mix well. Use a small ladle.
- When oil is hot enough, spoon the batter and drop it slowly into the oil and let it fry till it becomes golden brown.
- You can make 3 to 4 appams at a time depending on the size of your pan.
- Repeat the procedure with the rest of the batter and serve hot or warm.