Nei appam recipes with step by step photos and detailed explanation
So to try on my own i asked my mother about the recipe, she told me the entire process, finally she asked me to try it in the paniyaram pan. So i am happy that it wont add much calorie. When i tried first time without soda , it did not come out well, as it was like Flat appam no fluffiness. second i over did the jaggery syrup as it ends with string consistency , i could not mix it with the batter, ended up with flat appam.
So i corrected all the mistakes in my second attempt , it came out pretty well, My mother asked me to use the banana for the soft fluffy texture of appam But i ended up doing it with baking soda. I am completely satisfied with the results. Also you can mix ghee + oil for the generous pouring while cooking. It does have other option of making it with wheat flour, i will updating it soon.
Raw Rice – 1 cup
Toor dal – 2 tbsp
Moong dal – 2 tbsp
Methi seeds – 1 tbsp
salt – a pinch
All purpose flour – 2 tbsp (optional )
Jaggery – 3/4 cup
elachi – 3 nos
coconut – 1/2 cup (grated or chopped)
baking soda – a pinch
Ghee – as required (instead you can mix it up with oil too)
Take a wide vessel and soak the Raw rice,toor dal,moong dal , methi seeds in a water for 3 hours, After that strain the water completely. grind it in a jar or grinder. You can either grind it like paste or some coarsely texture grinding. It wont required much water, while grinding if you feel it is little dry just sprinkle some water. DO not Pour water.
Collect it a desired vessel. Mean while, just soak the jaggery in the 1/4 cup of water. after 20 minutes, just smash it , you can almost dissolve all the lump jaggery, If the lump did not dissolve wait , it will once you automatically heat the jaggery water. Heat the jaggery , wait till all the lumps dissolve. Once its thick off the flame, No need to check for string consistency. Strain the water to remove the impurities.
Now add the grated or chopped coconut bites, along with elachi. Give a mix. Then add the jaggery water. slowly, And check the consistency, If the batter is watery then add the All purpose flour and adjust the batter consistency. Finally add the baking soda, give a nice mix.
Now take the paniyaram kadai and pour the ghee mixture oil in each hole,and once melt and hot. pour the appam batter in the hole just half fill is enough, because it will fluff nicely. if needed pour the ghee over the batter in the kuzhipaniyaram, If one side is cooked, then flip it to other side and cook the other side of appam too.
If both the sides cooked. Collect it in the tissue paper. It can be store in a air tight container and can be used for 3 to 4 days.
- Be generous in adding ghee, so that you can taste the exact appam .
- If you are weight conscious person do mix it with our cooking oil and pour it .
- Baking soda can be avoided instead mashed banana can be added.
- Make sure the batter consistency , is like our dosa batter, else you wont get the fluffy appam.
- Either baking soda or banana should be used, so that you can get a nice hole appeared appam else it will be like flat appam
- Moong dal and methi seeds are for flavor’s so do add it.
- If you do not own the paniyaram pan, it can be deep fried in the oil.