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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.
- Blend the rice and jaggery together in a mixer to form a thick paste using a little water required.
- Heat the ghee in a kadhai, add coconut and sauté till it turns light brown in colour, while stirring continuously.
- Add coconut pieces and 2 tbsp of water to the rice and jaggery paste and mix well to make a smooth batter.
- Heat the oil in a kadhai, drop a spoonful of the batter and deep fry on a medium flame till they turn golden brown in colour and crisp. Alternatively shape into round balls between the palms of your hands and deep-fry.
- Repeat with the remaining batter to make unni appams.
- Deep fry the appams in the batches of 8 to 10 at a time.
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