Wheat Flour Appam – a traditional soft and fluffy wheat flour based sweet fritter deep fried in either ghee or oil. The combination of wheat flour and jaggery gives a heavenly taste and the addition of banana imparts a fruity flavour and soft texture to the appam. It is prepared during festive occasions like Thirukarthigai, Krishna Jayanthi and other auspicious occasions.
Traditionally, sweet appam is prepared by soaking the rice for few hours and then grounded to a batter, mixed with jaggery syrup and deep fried as appams. But this process is time consuming. On festive days, when you want to prepare this sweet appam in a short span of time, this combination of wheat flour and jaggery comes in handy and tastes heavenly as well.
Preparation Time: 30 minutes to 1 hour (for resting the batter/optional)
Cooking Time : 20 minutes
Yield: 6 to 8
- Wheat flour – 3/4 th cup
- Rice flour – 1 tablespoon
- Jaggery (grated or powdered) – 3/4 th cup
- Cardamom powder – 1/4 th teaspoon
- Banana (optional) – 1/2
- Oil – for deep frying
Step by Step Instructions:
- Take a pan and add 1/4 th cup water. To this add 3/4 th cup jaggery. Allow this to boil until all the jaggery dissolves and gives a uniform syrup. Strain the jaggery syrup to remove impurities. Allow the jaggery syrup to cool.
- In a bowl, mix all the dry ingredients – wheat flour, rice flour, cardamom powder and a pinch of salt.
- Mash 1/4 th to 1/2 banana and add this to the bowl containing the dry ingredients.
- Add the jaggery syrup to the bowl with all the ingredients. Using a whisker, whisk thorougly so that there are no lumps. The batter should be smooth and should be of medium thick consistency. If the batter is too thick, then add little bit of water.
- Rest this batter for about half to one hour. Resting the batter is optional, but this gives a smooth and soft appam.
- Heat a kadai and pour enough oil for deep frying. Keep the heat in low flame.
- When the oil is warm enough, take a small portion of the batter using a ladle and gently drop it in oil. Keep the heat in the lowest setting. The batter raises or puffs up slightly. Deep fry until you see golden brown edges. Flip sides so that both the sides of appam are evenly cooked. Pour only ladle of batter at a time. This will prevent the appams to stick to each other while deep frying.
- Repeat the same for the rest of the batter.
- Place the fried appam in a kitchen towel to drain the excess oil.
- Addition of banana is optional. But adding banana gives a nice fruity flavour as well as gives a soft texture to the appam.
- In case if the appam doesn’t hold shape when the batter is poured in oil, then add little bit more wheat flour to the batter.
- While deep frying the appam, keep the heat setting at the lowest. This will allow the cooking to be uniform. If fried in medium to high setting, then the appam might turn dark brown quickly.
- For authentic taste, use ghee instead of oil for deep frying.
- For a low calorie version of this sweet appam, instead of a kadai, use appe pan (kuzhipaniyaram pan) for frying. You can adjust the amount of oil or ghee according to your preference.
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