ghee appam /nei appam recipe for karthigai deepam
Ingredients
- 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
Instructions
- Grind banana's to smooth paste and keep ready.
- Fry coconut pieces in a tbsp of ghee till light brown and keep.
- Take rice and wheat flour in a basin.
- Inbetween add Jaggery in a pan with 1/2 cup water and let it boil just to dissolve all the jaggery pieces.
- When it dissolves filter it.
- To the flour mixture add coconut,cardamom powder,baking soda and banana paste.
- Mix all by adding the filtered jaggery syrup.
- To a idli batter consistency.
- Now heat a paniyaram pan add ghee-oil mix in each cups(pour sufficient oil in each cup).
- Pour little batter in each cup.
- Now bring the flame to medium and cook.
- Turn and cook till both sides are brown.
- Take out repeat with rest of the batter and store.
Notes
I have used normal indolium pan that i use for making kulipaniyaram,but you can use a non-stick one too.
Using non-stick is much easier but as am used to this pan I was comfortable.
When cooking this appam you can close it with a lid or cook as such.
Adding baking soda is optional.
You can cook all with ghee alone if you wish but as I don't prefer that I have mixed oil and ghee.
Using non-stick is much easier but as am used to this pan I was comfortable.
When cooking this appam you can close it with a lid or cook as such.
Adding baking soda is optional.
You can cook all with ghee alone if you wish but as I don't prefer that I have mixed oil and ghee.