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
Ingredients:
All purpose flour or Maida – 1 cupJaggery – 1/2 cupCoconut bits – 2 tbsp (optional)Cardamom – 3 podsOil for fryingWater
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.
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