5/5 stars 100% LIKED IT
Added to 31 cookbooks
This recipe has been viewed 30939 times
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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.