Instant Wheat Flour Appam | Instant Sweet Paniyaram

Posted on Oct 13th, 2020

by Sowmya Venkatachalam

Categories:

Sweet Varieties

4.41 from 10 votes

Appam is a traditional Prasad made for many auspicious occasions. We can make this Appam in a instant way using Wheat flour, banana, jaggery and cardamom. Wheat flour Appam is a quick and easy to make perfect Prasad!

Prep Time 10

Cook Time 20

Total Time 30

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Reading Time: 5 minutes

Wheat flour Appam is a instant way of making Nei Appam. This method doesn’t need any soaking or grinding. Wheat flour is mixed with rice flour, cardamom, grated coconut, jaggery juice and mixed well to make appam batter which is then poured in paniyaram pan (or appam pan) to make soft and golden brown Sweet appam. We can also call this as Instant Sweet Paniyaram. This is a quick and easy method and the appam taste as good as our conventional Nei Appam with the same softness and texture.

Conventional Nei Appam:

Nei Appam is one the traditional Prasad prepared for many auspicious occasions and festivals. Conventionally we soak rice, grind it and mixed with jaggery juice along with cardamom which is then poured into Paniyaram pan and cooked in low flame till they are golden brown. This traditional way of preparing appam requires soaking of rice. Sometimes, we need to make some Prasad or a sweet instantly without any much preparations like soaking involved, thats when this Wheat flour Appam comes handy.

Tips for making Nei Appam:

Adding rice flour helps to bind the wheat flour with other ingredients.
Jaggery usually has some sand/dust particles inside. So its always a good practice to boil and melt the jaggery completely and strain the jaggery juice to get rid off sand.
Banana helps to give a soft texture to the appam.
Adding pinch of baking soda helps to aerate the batter thereby making the appam soft and fluffy.
We can also directly pour a small ladle of batter in hot oil and deep fry to get crispy appam.

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Recipe Card for Instant Wheat Flour Appam | Instant Sweet Paniyaram:

INSTRUCTIONS WITH STEP BY STEP PICTURES

PREPARING JAGGERY JUICE

Take 1/3 cup of water in a sauce pan. Add jaggery and allow the jaggery to melt completely.

Once the jaggery melts completely set this jaggery juice aside.

PREPARING APPAM BATTER

Take wheat flour in a mixing bowl. Add rice flour, grated coconut, cardamom powder, salt and mix well.

Now, add the chopped banana pieces to the flours. Banana can be mushed and added too.

Next, Using a tea strainer, strain the jaggery juice and add it to the appam mixture.

Mix thoroughly so that the flours, banana are mixed thoroughly with the jaggery juice. Finally add baking soda and give a gently mix.

Add water to adjust the consistency of the appam batter. Baking soda already will dilute the batter so be careful to add water.

COOKING APPAM

Heat a Paniyaram pan. Add 1/2 tsp ghee in each mould. Once the ghee is hot, pour the appam batter in each mould till 3/4 th of its capacity.

Keep the flame in low and cook for a minute. Then carefully flip the appams and cook on the other side in low flame till the appam becomes nice golden color.

If you insert a tooth pick it should come out clean to make sure inside of the appam is also cooked completely. Repeat the same for the rest of the batter.