Preparation Time :10 minutes
Idle Time :15 minutes.
Cooking Time : 20 minutes
Yields :30 nos small size.
Wheat flour – 1 cup
Jaggery – 3/4 cup (grated or powdered)
Rice flour – 2 tbsp
Banana – 2 small size or else 1 medium size
elachi – a pinch
salt – a pinch
cooking soda – a pinch
water – as required to make the batter
Oil – as required to make the appam.
Take a wide bottomed vessel ,add the jaggery, wheat flour, rice flour,elachi, pinch of salt, mashed banana, give a mix then pour little by little water and make the batter , The consistency should be semi solid, like our idly batter.
Leave a side for 15 minutes, Then mix once again and add the cooking soda. Give a nice whisk once again. Heat the paniyaram pan and pour the oil in each hole. Once its ready and hot , pour the batter in the hole , fill it half. and if needed pour oil over the paniyaram, if its cooked one side gently flip it to other side.
If needed oil can be poured again . Once both side got cooked, kindly take it using the wooden or sharp edge knife. Transfer it to the tissue paper.
- Instead of oil , Ghee + oil combination can be used.
- If you do not want Banana it can be omitted. But highly recommended to get a soft texture of appam.
- If Kuzhipaniyaram Pan not available Then use kadai and pour the enough oil to deep fry.
- Adding chopped coconut will enhance the crunchiness while bite.
- If you are feeling that jaggery has some impurities. Then pour some water and heat it once jaggery dissolves strain it and use the water.
- Instead of wheat flour you can your All purpose flour / Maida
- “If you going to make a syrup then add the jaggery water, kindly skip the idle time, That is meant for jaggery dissolve.