QUICK MAIDA APPAM

Appam is a traditional South Indian sweet. It is made during festivals & poojas. It is mildly sweet & is a favourite of kids & elders alike.

Preparation Time: 15 mts Cooking Time: 15 mts Serves: 3-4

Ingredients:

Maida (all purpose flour ) - 1 cup

Jaggery ( vellam/gur ) - 1 1/2 cups

Cardamon powder - 1 tsp

Scrapped coconut - 1/4 cup

Refined oil - 1 1/2 cups

Method:

Take the powdered jaggery in a vessel & add 1/2 cup of water. Heat it till the jaggery dissolves in the water. Strain it & allow it to cool. Then slowly add the maida & stir it constantly so that it doesn't form any lumps. Add the cardamon powder & coconut. Mix it well. The batter should be in pouring consistency but not watery. Heat oil in a deep frying pan. Take the batter in a small ladle & pour it in the hot oil. Fry it well on both sides. Tasty appam is ready.

Variations:

We can make appam with wheat flour also. The traditional appam is made with rice. Raw rice should be soaked & ground with jaggery to a batter consistency. This appam is made in the kuzhipaniyaram chatti. The picture & the recipe for kuzhipaniyaram is given in my blog.

Tips:

1. Always make sure the jaggery water is cool while adding the flour.


2. Also make sure to strain the water before adding flour to it. Jaggery has lot of impurities especially limestone deposits.


3. We can also add one mashed banana to the batter. This will make it tastier & soft.


4. Once the oil becomes hot, reduce the flame & fry the appam in slow heat so that it gets cooked well in the inside & doesn't get over fried.


5. Keep the ladle closer to the oil while pouring the batter so that the batter is in one place & doesn't spread.


6. We can add little rice flour to the batter to get crispy appams.

Taste it & enjoy.