Raw rice -….. 1 cup,
Jaggery -…… 1 cup,
Cocunut(grated) - 1/2 cup,
Ripe Banana- 1or 2
Cardamom – 4to5
Salt - a pinch,
Oil or ghee for fryingMethod:
1. Soak the rice for two hours and Grind soaked rice without adding water till soft.
2. Add the jaggery, coconut, banana, cardamom and a pinch of salt and grind to the consistency of dosa batter and ferment it for 4 hours .(If you cannot wait for fermentation then add pinch of cooking soda for making appam)
3.Heat the appa kaarai with oil/ghee. Pour the batter in each kuzhi (till half).( pour one ladleful of batter in the pit.)
4. Cook it in the medium flame, turn over and cook the other side till they become golden brown on all sides.
Note:This can be relished even when it is hot. Also you can store this Appam in room temperature for upto 2 days.Without adding coconut it can stay good for up to 4 or 5 days. Adding bananas makes the Appam soft.
Another Method of making Appam:
Mix well the wheat flour or Maida cardamom,coconut and jaggery.( jaggery can be used like melt jaggery in 3-4tsp of warm water,strain for impurities .mix this along with rest of the ingredients.)
Mash banana well with hand,add along with above items.and add water to mix,make a thick batter like that of vada batter
Heat the appa kaarai with oil/ghee. Pour the batter in each kuzhi (till half). Turn the appams after some time and fry the other side of the appams.till they become golden brown on all sides
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