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
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 smoking5.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 sides6.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).