ghee appam /nei appam recipe for karthigai deepam
“Lighting Deepams” are the soul of this Karthigai deepam festival where the whole house brightens up with agal vizhakku (lamps made with mud)but recently when I read about the pot making business is dying year after year I was little worried about how will potters survive?It seems the demand is because the raw materials need and cost has gone up that potters find it difficult to cope up the situation.But the demand for this deepam is higher because people like me will never give up and its our “tradition and liking” where there will be no expiry.But I believe that with the help of the government hope potters get their benefits and continue to present us with their historical art.Oh! sorry I was little out-of-the-way and for karthigai deepam special I have made”Nei appam” an instant variation.Traditionally they soak the rice grind it and do but this time Iam little occupied with other works (days are really hectic) and so I thought of doing this and it came out very well.As the name nei appam indicates its cooked in ghee but as I don’t like the taste of frying only in ghee I have mixed up oil and ghee.You can simply avoid adding baking soda and there is no string consistency for jaggery we just boil it to remove the impurities .If You are using a non-stick pan the texture will be different and takes up little oil.
ghee appam /nei appam recipe
Rice flour/arisi mavu – 1 cup
Wheat flour/gothumai mavu – 1/4 cup
Jaggery – 3/4 cup
Small pieces of coconut – 1/4 cup
Banana – 2 (small)
Cardamom powder – 1 tsp
Cooking soda – a pinch
Ghee and oil mixed – 1/2 cup
1.Grind banana’s to smooth paste and keep ready.
2.Fry coconut pieces in a tbsp of ghee till light brown and keep.
3.Take rice and wheat flour in a basin.
4.In between add Jaggery in a pan with 1/2 cup water and let it boil just to dissolve all the jaggery pieces.
5.When it dissolves filter it.
6.To the flour mixture add coconut,cardamom powder,baking soda and banana paste.
7.Mix all by adding the filtered jaggery syrup.
8.To a idli batter consistency.
9.Now heat a paniyaram pan add ghee-oil mix in each cups(pour sufficient oil in each cup).
10.Pour little batter in each cup.
11.Now bring the flame to medium and cook.
12.Turn and cook till both sides are brown.
13.Take out repeat with rest of the batter and store.
OTHER KARTHIGAI DEEPAM SPECIAL’S: