Wheat flour appam recipe
Sweet appam recipe using wheat flour, jaggery for Ganesh chaturthi, Karthigai deepam and Gokulashtami
Servings: 7
Ingredients
Main Ingredients
- 1 cup Wheat flour
- 1 Fully Ripe banana ( You can use yelakki/poovazhai or rasthali banana)
- ½ cup Grated jaggery ( add 2 tbsp for more sweetness)
- 1.5 tbsp Rice flour
- pinch Cooking soda
- pinch Salt
- 2 Cardamom seeds ( crushed)
- Cooking oil to deep fry
- Water as needed
Instructions
- In a wide bowl,take all the ingredients except oil and water. Mash the ripen banana and add to the flour. Add the required water and make a thick batter.The consistency of batter should be like thick idli batter. It should be pourable.
- Heat oil for deep frying. Use less oil to get a nice round shape. Take a small curved ladle and pour a ladleful full of batter. Make one or two at a time. Appam should rise slowly from the bottom to top. This is the correct heating point. It helps the appam to cook evenly. If the oil is very hot, appam will brown outside and it doesn’t get cooked inside. So keep the oil at right heating point. First check with a drop of batter and proceed further. Pour a small ladle of batter and splash the oil over the top of appam while it cooks.
- As soon as the color of appam turns golden brown, flip it and cook the other side till golden brown. Remove & drain in a tissue paper.
- You can also make this appam using paniyaram pan to use less oil. Please watch the video. I have shown in detail. Sweet appam is ready to serve.Enjoy !
Video
https://youtube.com/watch?v=EiJSbQV1D0o%3Ffeature%3Dplayer_embedded
Notes
- For variations, you can add maida and sugar instead of wheat flour and jaggery.
- U can also make spicy version by adding finely chopped onions, ginger, curry leaves, coriander leaves & green chillies along with hing. It tastes great.
- Do not add more cooking soda. Less than a pinch would be enough. Adding more soda makes the appam absorb more oil. Sometimes appam disintegrates in oil if Soda goes more.
- Banana gives a super soft, spongy texture to the appam. Never skip it.
- It stays soft and good for hours. So you can make them in advance too.