Sweet Appam is the tasty Festival dish. A highlight about this appam is No soda added but still you will get nice puffed Appams.
- 1 cup Rice flour
- 1 laddle Wheat flour
- 1 laddle all purpose flour
- 1 tbsp Urad dal flour*
- 1 cup+ 2 laddle Powdered Jaggery
- 2 tbsp Grated Coconut
- 1/2 Riped banana
- A pinch Edible Camphor (Pachai Karpooram)
- 1/4 tsp Cardamom powder
1) Mix Rice flour, Wheat flour, All purpose flour, Urad dal flour, Grated coconut, Edible Camphor, Cardamom powder and Jaggery.
2) Mash the banana nicely and keep aside.
3) Add water slowly (around 1 cup)to make the batter( consistency should be like Idli batter) and add mashed banana. Mix them well with a whipper.
4) This batter needs to sit for at least 1 hour.
5) Heat oil in a kadai and slowly pour a tbsp of batter in oil.
6) Once the lower part is cooked flip it around to cook other side.
*How to make Urad dal flour:
1) Dry roast Urad dal and make it to fine powder. Store it in airtight container. Click here for detailed procedure and pics.
2) If you get Urad dal powder in store, you can use that too.
1) When batter sits for long time your appam will puff up nicely.
2) You can use this batter in Kuzhi paniyaram pan and make appams.
3) If you prefer to omit this All purpose flour, try 2 laddle of wheat flour.
4) If your jaggery has impurities, dissolve the jaggery in hot water separately and strain it. Make sure to alter the water measurement for appam batter accordingly.
5) You can refrigerate the remaining batter and make tasty fresh appams next day.
6) Heat is the main factor for this appams, incase you are doing Ulundu vadai the same day first fry vadais and finally fry appams to get the correct heat.