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If you are familiar with south indian cooking, you are sure to have encountered the traditional appam, the irresistibly sweet, deep-fried, brown-coloured balls fragrant with molten jaggery! while it is traditionally made using ground wheat or a combination of wheat and rice, here is a slightly modified version using just rice. As an improvisation, you can mash a banana along with the batter, to make soft, fruity-flavoured appams.
Soaking Time: 5 HoursPreparation Time: 10 minsCooking Time: 20 mins
Makes 25 unni appams
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