Wednesday, September 15, 2010
Vella Appam - Sweet Appam
Festival Season has started. Now its gonna be sweets everywhere . More new recipes, more treats and lots of fun. The reason I tried this appam on a normal day is to celebrate the restoration of our gas connection. We were without gas supply for about a week as there was a leak in our pipe line. It was tough to manage without hot water and gas for cooking. Cold baths, restaurant food, drilling noise my God! This week has been really busy and boring . And today we got back our connection and I couldn wait to cook and eat home made food. Just as a sign of our joy, I made murukku and appam. We got our connection post lunch time and so I thought I will make them for our evening snack!
Maida flour( All purpose flour) - 1 cup
Rice flour - 2 tbsps
Cardamom - 1 tsps (powdered)
Jaggery - 1/2 cup ( grated)
Oil - 1/4 cup
Makes - 16 Appam
Mix jaggery in 4 tbsps water and leave it aside for about 10 mins.
When jaggery softens, mix well with water and filter it with a clean cloth or a filter to remove impurities from jaggery.
Add maida, rice flour, cardomom powder and mix well.
Take the appam pan and heat a tbsp oil in each appam space . When the oil is hot scoop this batter into the pan and leave it in medium low heat untill they get cooked well.
If you do not have appam pan, you could just heat oil in a deep pan and scoop the appam one at a time and fry it. The major use of appam pan is that it will give a good round shape and will consume less oil.
Let it cook for about 5 mins and then turn the appam with a spoon or knife. Let it cook on the other side for about 5 mins in medium low heat.
Prick the appam with a tooth pick to see if it is cooked well inside. The toothpick will come out without sticking.
Appam is ready to be served.
You can use wheat flour insteasd of maida. It tastes good and at the same time wheat flour is any day better than maida.
You can actually mash a banana and mix it with the batter. Tastes very good.