Instant sweet appam /how to make sweet appam /kachayam

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Sweet appam, also known as “Vella paniyaram” or simply “appam,” is a popular South Indian sweet snack or dessert. It is a traditional dish made during festivals, special occasions, or as a treat for children. Sweet appam is known for its unique round, slightly puffed shape and sweet, aromatic flavor. Maintain medium heat throughout the cooking process Adjust the sweetness to your preference. If you like it sweeter, add more jaggery or sugar, but be cautious not to make the batter too runny. Adjust the flame as needed to prevent the appams from burning or becoming too dark too quickly. Use freshly grated coconut for the best flavor and texture. Frozen grated coconut can also be used if fresh is not available.

Sweet appam is loved for its crispy exterior and soft, sweet interior. The use of jaggery or sugar gives it a sweet and caramelized flavor, while the cardamom adds a delightful aroma. Sweet appams are best enjoyed fresh and hot. They can be served as a snack or dessert Let’s now see Instant sweet appam /kachayam.

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 Instant sweet appam /how to make sweet appam /kachayam

INGREDIENTS:

Rice flour/arisi maavu – 1 cup
Wheat flour/godhumai maavu – 1/4 cup
Cardamom powder – 11/2 tsp
Pinch of salt
Grated coconut – 1/4 cup
Jaggery – 3/4 cup
Oil to fry

METHOD:

1.In a mixing bowl, combine the rice flour, wheat flour, cardamom powder, and a pinch of salt. Add the grated coconut to the dry ingredients and mix well.

2. Make the Jaggery Syrup:In a separate pan, melt the jaggery with a little water to make a syrup.

3. Mix the Batter: Filter directly hot jaggery syrup to the dry ingredients while continuously stirring. Mix everything well by adding needed water until you have idli batter consisteny. Add baking soda mixed with little water add to batter beat well.

4.Heat Oil:Heat oil in a frying pan or appam pan. The oil should be hot but not smoking

5.Fry the Appams:Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. The batter should sizzle when it hits the oil. Fry the appams on medium heat until they turn golden brown and crispy on the outside. Be sure to flip them using a skewer or fork to ensure even cooking on all sides

6.Drain and Serve:Once the sweet appams are golden and crisp, remove them from the oil and place them on a plate lined with paper towels to remove excess oil. Sweet appams are best enjoyed hot. Serve them as a snack or dessert.

Instant sweet appam /how to make sweet appam /kachayam

Print Recipe Pin Recipe

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• Rice flour/arisi maavu - 1 cup

  Wheat flour/godhumai maavu - 1/4 cup

  Cardamom powder - 11/2 tsp

  Pinch of salt

  Grated coconut - 1/4 cup

  Jaggery - 3/4 cup

  Oil to fry

Instructions

 

• In a mixing bowl, combine the rice flour, wheat flour, cardamom powder, and a pinch of salt. Add the grated coconut to the dry ingredients and mix well.

  2. Make the Jaggery Syrup:In a separate pan, melt the jaggery with a little water to make a syrup.

  3. Mix the Batter: Filter directly hot jaggery syrup to the dry ingredients while continuously stirring. Mix everything well by adding needed water until you have idli batter consistency.add baking soda mix.

  4.Heat Oil:Heat oil in a frying pan or appam pan. The oil should be hot but not smoking

  5.Fry the Appams:Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. The batter should sizzle when it hits the oil. Fry the appams on medium heat until they turn golden brown and crispy on the outside. Be sure to flip them using a skewer or fork to ensure even cooking on all sides

  6.Drain and Serve:Once the sweet appams are golden and crisp, remove them from the oil and place them on a plate lined with paper towels to remove excess oil. Sweet appams are best enjoyed hot. Serve them as a snack or dessert.
  

Notes

         

• Freshly ground cardamom is best for a more fragrant appam.
• Adjust the sweetness to your preference. If you like it sweeter, add more jaggery or sugar, but be cautious not to make the batter too runny.
• Ensure that the oil is hot but not smoking. Test by dropping a small amount of batter into it; it should sizzle and rise to the surface without immediately turning dark.
• Maintain medium heat throughout the cooking process. Adjust the flame as needed to prevent the appams from burning or becoming too dark too quickly.
• Ensure that the batter is of the right consistency. It should be thick enough to coat the back of a spoon but not too thick(idli batter).

 

 

Keyword dessert,sweet, easysnack, easysweet, eveningsnack, festive, kachayam, riceflour