Yields/Serving Size: 30 Appams
Preparation Time: 5 Minutes for Batter
Batter Fermentation Time: 6 Hours
Cooking Time: 30 – 45 seconds per Appam
Rice flour – 1 cup
Jaggery – 1/2 to 3/4 cup
Water – 3/4 cup
Cardamom/Elaichi Powder – 1 tsp
Coconut (Little strips)– 1/2 tbsp
Banana – 1 inch piece
Oil or Ghee – for deep-frying
Nei Appa Karal or Kuzhi paniyara vessel
- Melt the jaggery with water in a kadai or saucepan and strain.
- Add the jaggery syrup with the rice flour and keep aside for a minimum of 6 hours.
- Mash the banana well.
- Add the cardamom powder, coconut strips and mashed banana into the rice flour-jaggery batter and mix well.
(Checkpoint: The consistency of the batter should be like Dosa batter.)
- Heat the karal and fill each cup with oil to almost half of the cup.
- Once the oil is heated, pour a little batter in each cup, to fill a little below 3/4th of the cup, as the appam will puff up and fill the cup.
- When the appam starts to float in the cup (takes about 15 seconds), turn it over and keep in the cup for another 15 seconds.
- Take out the appams when they turn to a nice golden brown color.
- You can use coconut strips or add 1/2 tbsp on scraped coconut. This will make the appam crusts crispy.
- You can make the appams by grinding the rice instead of using rice flour (recipe will be explained later).
- The banana makes the appams fluffy and soft.
- It is necessary for the batter to be kept aside for a minimum of 6 hours to get best results.
- If you do not have a nei appam karal, especially if you are in the US, you can use the Pancake Puff Maker. You can use this cast to make other food items like koftas, bondas, vadas etc.
This dish is prepared on the day of Gokulashtami and other religious festivals, along with other sweets and savouries.