Sweet Appam

We make these sweet appams for many festivals like Karthigai, Gokulashtami, Varlakshmi pooja and Ganesh Chaturthi. This is traditionally made only in ghee but I use 3/4 ghee and 1/4 oil as only ghee makes it very heavy even though the taste is heavenly.

Prep Time: 9 hrs

Cook Time: 30 mins

Ingredients

• 1 cup Raw rice

• 1 cup Powdered jaggery

• 4 tbsp fresh grated coconut

• 1 big over ripe Banana

• 1.5 tbsp wheat flour

• 1 tsp cardamom powder

• Ghee for frying

• A pinch of soda

Instructions

1. Wash and soak the rice for half a day

2. Add the the soaked drained rice, jaggery, coconut, wheat flour in a grinder (you can grind it in the blender as well but doing it in a grinder usually comes out well)

3. When it is almost done, add the bananas and grind for some more time so that the dough is well blended (it should resemble a smoothie and the consistency can be like dosa mix)

4. Add cardamom powder*

5. Ferment this for around half a day

6. Take the appam vessel and add ghee in all the cups

7. Just before you start making, add soda and whisk it well

8. Pour the dough into a few slots (this is because when you pour the dough, the ghee tends to come up and fill up the vessel, this may prompt the ghee to ooze out of the vessel onto the gas)

9. Use a knitting needle or barbecue sticks and a knife, turn the appam and cook the other side

10. Once done, poke the appam with a barbecue stick and remove

Notes

*Tip for soft appams :

If you make the dough on the previous night, keep it outside (do not refrigerate) and then make the appams in the morning. The appams will be soft inside. This is because it will ferment a little. The indication of a good appam is when there are tiny holes inside them.