Wheat flour Appam/Instant Sweet Appam for Kaarthigai Deepam

I decided not to make anything special for Kaarthigai this year. First reason, i though we overdid for this Diwali and secondly there was a bad news in my cousin's family, just the previous day. So, i was totally in sad mood. 

But as the day progressed, amma called and asked what i made, when i told her that i m not making anything, she literally scolded me, with kids at home , you should celebrate festivals, and made me to go and make this appam. 

I know, they will get vanished the moment i bring it out to the dining table, so i hid some 10 appams for my clicks. And today, when i was clicking, my lil fella smelt that i m shooting something tasty, so he came running, climbed up the bed and started nibbling from the plate, it was so cute and natural and made me proud for making something he likes.

Ingredients (Makes 2 dozen appams)

1 cup Wheat flour

1 tbsp of Rice flour

1 banana

1/2 cup jaggery,

1 cup water + 1/4 cup extra

2 tbsp of freshly grated coconut/desiccated coconut

a pinch of baking soda

3-4 pods of cardamom, crushed

ghee/oil for pan frying

Method

• Dissolve jaggery in a cup of water and melt it on a stove top. When the syrup boils, switch it off, strain the syrup for impurities. The strained syrup measured 3/4 Cup. 

• In a big bowl, take both flours, add banana, coconut and baking powder. Mix it with your hands. Crush the banana well and mix it with the flours. Now add the strained syrup and mix it well with a spoon. I required another 1/4 cup of water to get the batter to a pouring consistency.

• Heat a paniyaram pan/abelskiver pan, pour a drop of ghee in all the holes. Pour a spoon of batter into the holes, let it cook, flip it using a fork and cook the other side too. Keep the flame low and cook. 

• Remove it to a kitchen towel and repeat the process with the remaining batter. 

• Serve Warm. Makes a good after-school snack for kids.

Notes

• I used a non-stick paniyaram/abelskiver pan to make the appams. That makes a huge difference in the ghee/oil we use for making.
• I added a drop of ghee in the holes everytime i make paniyaram, that was the total amount of ghee used to cook. if you prefer add another drop of ghee/oil on top of the paniyaram or after flipping it the other side. 
• Keep the flame simmer, that is the mantra for getting evenly cooked and good looking appams. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34