- Rawa – 1 cup
- Jaggery powdered – 1 cup
- Coconut gratings – 1/2 cup
- Cardamom powder – ¼ teaspoon
- Cashewnuts – few (optional)
- Maida (all purpose flour) – 2 cups
- Salt – ¼ teaspoon
- Ghee – 2 to 3 teaspoons
- Oil – for deep frying
- Sieve maida, add salt and one teaspoon of ghee or oil and mix it well. Add water little by little and make a soft dough. Keep it covered for an hour.
- In a thick bottomed vessel pour two cups pf water and bring to boil. When it starts boiling add rawa and cook it on medium flame till it is soft. Now add powdered jaggery and coconut gratings. Mix well and keep it on low flame. When it thickens add cardamom powder, cashew nuts broken into small pieces, little ghee and mix it well. When you touch this pooranam (stuffing), it should be non-sticky. At this stage, remove from stove and cool it. Make small size balls.
- Take a lemon size maida dough and roll it like a thick puri. Place one ball of the rawa mixture in the middle of the puri. Gather all the corners of the puri and cover the rawa mixture. Gently flatten it with your fingers like Adirasam.
- Heat oil in a kadai and deep fry the appam till light brown spots appear.
- Note: This can also be Tawa fried like making Poli. Heat a tawa and put the appam and pour little ghee or oil around it. Cook till the colour changes. Turn it around and cook other side and remove.
- Little turmeric powder can be added with maida to get a golden brown appam. Instead of jaggery, we can prepare this with sugar also.