Instant Wheat flour appam | Sweet appam
Instant wheat flour appam, dumpling made for the karthigai festival in Tamilnadu. There are many versions of sweet appam, one is the instant version and the other is made by soaking rice.
Servings 6
Calories
Equipment
- Ableskiver pan/Paniyaram pan
Ingredients
- 1 cup wheat flour i used pilsbury chapathi flour
- 1 tablespoon rice flour
- 1 no ripened banana i used philiphines banana
- ½ cup jaggery
- 1 cup water + ¼ cup extra
- 2 tablespoon freshly grated coconut dessicated coconut can also be used
- 2 pinches baking sida
- 3-4 pods cardamom seeds alone crushed
- ghee/oil for cooking
Instructions
- 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 ¾ Cup.
- In a big bowl, take both flours, add banana,coconut and baking powder. Mix it with your hands. Crush the banana well andmix it with the flours.
- Now add the strained syrup and mix it well with aspoon. I required another ¼ 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. The above ingredients will make 2 dozen (24) appams.
- Serve Warm. Makes a good after-school snack for kids. The leftover appams can be stored in an air-tight container for a day outside, and 2 days in the fridge.
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 before the batter , another drop of ghee/oil on top of the paniyaram while it is cooking and another drop when i flipped to other side.
- Keep the flame simmer, that is the mantra for getting evenly cooked and good looking appams.