Traditionally the batter for this dish is prepared by soaking the rice with little urad dhal and grinding along with jaggery and coconut. It is a special dish for Karthigai Festival.
Karthigai Appam
Course: SweetsCuisine: Indian, TamilDifficulty: Medium
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesTraditionally the batter for this dish is prepared by soaking the rice with little urad dhal and grinding along with jaggery and coconut. It is a special dish for Karthigai Festival.
Ingredients
Rice flour – 1 Cup
Jaggery powdered – ½ to ¾ cup
Fully riped banana – 1 No
Coconut cut into small pieces – 1 or 2 tablespoons
Cardamom Powder – ½ teaspoon
Oil for deep frying
Directions
- Add half cup water to jaggery and mix it well till it dissolved in water. Strain it.
- Mash the banana into fine paste and add it to the rice flour.
- Add coconut pieces and cardamom powder also in the rice flour and mix well.
- Add jaggery water and stir well and make a thick batter (like thick idli batter). If necessary add little water to get correct batter consistency.
- In a kadai pour the oil and when it is hot, reduce the heat.
- Take a tablespoon of batter and pour it in the hot oil. Fry till it become golden brown and remove.
- Tips:
- You can make Appam with Maida or wheat flour or Rawa also. Instead of jaggery, you can use sugar to get a white Appam.
- Instead of deep frying, you can use “Paniyaram Chatti” and make this appam like Kuzhi Paniyaram.