This sweet is also done on karthigai deepam along with other sweets like pori orundai (Rice crisp balls).When using jaggery we have to make sure its completely dissolved in the batter before frying. It tastes better when using jaggery instead of sugar.
Idly rice-3/4 cup
Raw rice-1/4 cup
Urad dhal-1 handful
Fenugreek-1/2 tsp
Soda bi carb- 1 pinch
Jaggery-3/4 cup(according to taste)
Chopped coconut(finely)-1 tsp(optional)
Chopped cashew-1 tsp(optional)
Cardamom powder-1/4 tsp
Oil- for frying
1)Soak rice,urad and fenugreek for about 5 -6 hrs.
2)Grind to smooth batter.(batter should be like cake batter)
3)Fry finely chopped coconut and cashew in ghee.
4)Add grated jaggery , cardamom,chopped or grated coconut ,and chopped cashew to the batter and mix well.
4)Let the batter covered for 3 -4 hrs.
5)Add soda bi carb to the batter and mix well.
6)Heat oil in a pan and pour in a spoonful of batter in oil and fry till golden brown.
nsoy :) soft yet crispy appam .

No comments:

Post a Comment


The recipes have been tasted and liked by my family and friends .Some Ingredients amount might be approximate in some recipes, which i mostly mention.Plz adjust the ingredients like spice and salt according to taste.I will be Happy to clear any doubts .and very happy to hear the feed back, which will help me improve my blog. Thanks

Thanks for visiting my blog.


All images and content copyright yensamayalarai © 2010.You are welcome to use the content for personal use .No reproduction of the content allowed without permission from author.

Page copy protected against web site content infringement by Copyscape