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ghee appam /nei appam recipe for karthigai deepam

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Total Time 30 minutes
Ingredients Method Notes

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

Method
 

  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. Inbetween 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.

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.