|Preparation time||1 hour|
|Cooking Time||45 mins|
|Raw Rice||1 Cup*|
|Grated Jaggery||1 Cup|
|Grated Coconut||2 tablespoon|
|Banana small size||1 or 2|
|Cardamom powder||1/4 teaspoon|
|Cooking Soda (Optional)**||1 pinch|
** Cooking soda helps in making appam softer and fluffy. We can also alternate with eno salt or we can also ignore this as this is only optional.
- Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer
- Grind it in mixer to a fine paste without adding water. Now add grated coconut, banana, cardamom powder to the mixer
- Grind it to a fine paste. Finally add jaggery and give a pulse or two. If you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.
- Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill 3/4th of each hole with the batter. Let the Appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour
- The yummy Appam is ready for neivedhyam and for serving