Wednesday, 21 May 2014


Raw Rice: 2 cup
Rice flour : ½ cup
Jaggery : 3/4 cup
Coconut bits : 2 tbsp (chopped)
Sesame seeds : ½ tsp
Cardamom powder : 3/4 tsp
Baking soda : 1/4 tsp
Water : 3/4 cup
Oil : for frying
Preparation Method
1.Soak rice in water for around 4-5 hours.
2.Drain the water and grind it to a semi coarse batter.
3.Melt jaggery  (strain it, if it has impurities) and add it to the batter.
4.Add flour and mix well in the batter without any lumps.
4.Add water little by little, but the batter should be semi thick with dropping consistency.
5.Fry the coconut bits in the ghee and add it to the batter along with sesame seeds, cardamom powder and baking soda,mix well.
7.Keep the batter aside for 1-2  hours.8.Heat oil in a unniyappam pan , and when hot, simmer the flame and pour 1 tablespoon of batter into each pits.
9.Now increase the fire to medium and allow appams to cook..,when the bottom get a golden dark brown, turn the appams with a spoon and cook the other side too.
10.Once cooked, remove from the pan and allow them to drain on paper towels.

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