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Showing posts with label KARTHIGAI DEEPAM RECIPES. Show all posts
Showing posts with label KARTHIGAI DEEPAM RECIPES. Show all posts

December 1, 2017

Karthigai Adai Recipe – Milagu Jeeraga Adai For Karthigai Deepam

Karthigai adai recipe
I was not aware of Karthigai deepam adai until my MIL told me. She was telling about a milagu jeeraga adai recipe / Pepper adai using raw rice and urad dal she heard from one of her brahmin friends. Actually milagu jeeraga adai/Pepper cumin adai is not new to me. We usually make it with idli rice or steamed rice. But adai using raw rice and urad dal is something new and interesting to me. After that, when I browsed for Karthigai adai recipe, I found many versions with raw rice, chana dal, toor dal and urad dal just like our orappu adai. Finally I found one authentic recipe from Kaveri’s blog-Palakkad Chamayal. Her recipe was very close to what my MIL told me. So I tried it without any second thought. With the flavor of black urad dal and pepper, cumin, it came out very well with a crispy texture. Sendhil loves pepper based dishes. So he liked this milagu jeeraga adai very much. He told its flavor and taste is very much similar to Anjaneyar Kovil Milagu vadai recipe. One thing you should remember is that this adai has to be served hot immediately to enjoy its best taste else it will turn hard and chewy when cooled down. While one person cook the adai, the other has to eat it. Grated jaggery and butter is the best side dish for this adai. Friends, do try this brahmin special Karthigai adai recipe for this Karthigai deepam festival and enjoy !
Karthigai milagu adai

Karthigai adai recipe - Milagu Jeeraga Adai


Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu jeeraga adai / Pepper Jeera Adai for Karthigai deepam recipe.


Cuisine: South Indian
Category: Karthigai Deepam Recipes
Serves: 10 nos
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes


INGREDIENTS

1 cup - 250ml
  • Raw rice - 2 cups ( I used dosa rice)
  • Black Split Urad dal - 3/4 cup
  • Pepper corns - 1.5 tbsp
  • Cumin seeds / Jeera - 1 tbsp
  • Coconut pieces - 1/2 cup
  • Chopped curry leaves – 2 tbsp
  • Cooking oil or ghee - to cook adai
  • Salt & water - as needed

METHOD

  1. Wash and soak raw rice for 2 to 4 hours.
  2. In a mixie jar, take the black urad dal, pepper corns, cumin seeds and half of the soaked rice.
  3. Grind to a coarse paste like rava adding enough water. Collect in a bowl.
  4. Grind the remaining rice to a coarse paste collect in the same bowl.
  5. Add coconut pieces, chopped curry leaves. Mix well.
  6. Heat dosa pan. Spread the adai batter to make it slightly thick. Drizzle oil or ghee.
  7. Cover and cook till golden in medium flame. Flip and cook the other side.
  8. Remove and serve hot with jaggery and butter as side dish.

METHOD - STEP BY STEP PICTURES

  • Wash and soak raw rice (I used dosa rice) for 2 to 4 hours. After soaking, drain the water and keep aside.
  • In a big sized mixie jar, add black split urad dal, pepper corns, cumin seeds, salt and half of the soaked rice. Grind to a coarse paste like rava adding enough water. Collect the batter in a bowl.  

  • Grind the remaining rice to a coarse paste adding water. Add to the same bowl and mix well. Add chopped curry leaves and coconut pieces.

  • Heat a dosa pan. Pour 1.5 ladles of batter and spread it thin or thick as you like. Make a hole in the center. Drizzle 1 tsp oil around it. Cover and cook for sometime.

  • When the bottom turns golden, flip the adai and cook in medium flame till it becomes golden. Remove and serve hot with jaggery and butter ! This adai tastes the best only when served hot.

  • Enjoy !

Note

  • This adai tastes the best only when served hot.So serve immediately after making the adai. It turns hard when warm.
  • For variations, you can add boiled rice/Puzhungal arisi(Saapaattu arisi) instead of raw rice. But you should not use this rice for occasions and festivals if offering God.
  • Adjust the quantity of pepper as per your taste.
Try this authentic Karthigai milagu adai recipe and enjoy with jaggery and butter !
Karthigai milagu adai
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August 19, 2017

Chettinad Paal Kozhukattai Recipe With Jaggery, Coconut Milk

Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
Paal kozhukattai with jaggery
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi Happy.

Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.

Chettinad Paal kozhukattai recipe





Chettinad Paal Kozhukattai Recipe

Chettinad Paal Kozhukattai Recipe

How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk

South Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
  • Water - 3/4 to 1 cup
  • Thick coconut milk -1/2 cup
  • Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
  • Moong dal - 1.5 tbsp
  • Water - 3 cups for cooking the rice balls
  • Cardamom - 2 nos
  • Sesame oil or ghee - 1 tsp
  • Salt - 1/4 tsp

How to make Chettinad paal kozhukattai

  1. Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
  2. Boil water. Add 1 tsp oil and salt.
  3. When the water roll boil, add the rice flour. Stir well.
  4. Mix well in low flame till its thick.
  5. Dough will be formed.Remove from flame.
  6. Remove in a plate and knead with greased hands for 5 minutes till smooth.
  7. Make small balls from the dough and keep in a plate.
  8. Boil 3 cups of water. Cook the balls till it floats on top.
  9. Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!

Paal kozhukattai recipe - Step by step photo

  • Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
    Chettinad Paal Kozhukattai Recipe
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle.
  • Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
    Chettinad Paal Kozhukattai Recipe
  • Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
    Chettinad Paal Kozhukattai Recipe
  • Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently. 
  • Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures. 
    Chettinad Paal Kozhukattai Recipe
  • Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
    Chettinad Paal Kozhukattai Recipe

Notes

  • Adding oil in the water helps to cook the dough non-sticky and soft.
  • Kneading is important to make the dough crack free.
  • Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
Chettinad paal kozhukattai

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February 3, 2017

Easy Peanut Ladoo Recipe|Groundnut Laddu Recipe –Ladoo Varieties

Peanut laddu
Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other laddu varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !

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December 8, 2016

Karthigai Pori Recipe – Karthigai Vella Aval Pori–Karthigai Deepam Recipes

Karthigai Pori Recipe
Karthigai deepam festival 2016 is nearing. It falls on 12th December, Monday. Every year on Karthigai Deepam festival day, we make pori urundai, appam, payasam and maa vilakku and offer God. Both MOM & MIL has the same practice.In Tamil nadu, during Karthigai deepam festival, we get a special mixture of aval pori ( Puffed Poha), pottukadalai( fried gram dal), Ellu ( roasted sesame seeds) in small packets. When I was young, I used to buy them from a small Chettiyar shop nearby my house.My mom used to roast them in ghee and add it to the boiled jaggery syrup. It tastes crispy and stays good for weeks together.  But in my MIL’s place, getting readymade aval pori is difficult. So she used to roast the thick poha until puffy and follows the same.Both of them do not make balls with aval pori (aval pori urundai )instead they just mix the roasted aval pori in jaggery syrup and keep it as such. Today, I have followed my MIL’s method and prepared this Karthigai pori using thick poha. In Bangalore, puffed rice( arisi pori in Tamil, Mandakki In Kannada) is mostly available in all the shops whereas puffed poha ( Aval pori) is not easy to get. For people like me, this recipe would be useful. Generally, beginners may feel difficult to make balls from the hot aval pori mixture. Do not worry, this post is specially for you. Here you do not have to shape balls. Its just a mix and serve method. But the only difficulty in this recipe is poha should be roasted patiently in batches. It takes nearly 15 –20 minutes for roasting. But this Karthigai aval pori tastes super crispy than the ready made aval pori you buy from the market. So the time you put in this recipe is worthwhile. Do try this method of making Karthigai pori, I am sure you will be very happy with the results. So lets see how to make Karthigai pori recipe with step by step pictures and a video !
Please check out my other Karthigai Deepam Recipes HERE

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October 22, 2016

Tirunelveli Manoharam Recipe – Sweet Murukku Recipe

Manoharam recipe - Tirunelveli
Manoharam is a traditional South Indian sweet dish kept in marriages, Seemandham and naming ceremony as seer bakshanam. It is popularly known as Paruppu thengai among Tamil Brahmins. Paruppu thengai koodu is very well decorated and kept for display in most of the occasions.Paruppu thengai koodu is basically a pair of conical shaped containers filled with a variety of nuts like ground nuts, cashew nuts or fried gram dal/ pottukadalai rolled in jaggery syrup or its filled with this Manoharam sweet. I still remember my MIL made this paruppu thengai with pottukadalai for my valaikaapu functionHappy.Manoharam is made with fried murukku/thenkuzhal rolled in thick jaggery syrup (Vella paagu) flavored with cardamom powder or Dry ginger powder (Sukku podi). Many people make it as manoharam balls during Karthigai deepam festival. In Tirunelveli, apart from Iruttukadai Halwa, Manoharam is also a very popular sweet dish. We call it as “Manavalam” colloquially. Last year a reader asked me to share Tirunelveli manoharam recipe during Diwali. As I had completely forgotten its taste, I couldn’t try and post it. Recently I told my Appa to get a pack of Manoharam from Tirunelveli.After tasting it, I got an idea about it and tried at home by watching the Youtube video by Ponna mami. It came out very well with a nice flavor of dry ginger powder. Its an addictive snack. I can much it all through the day !! I found varieties like Kerala Manoharam and Chettinad Manoharam recipes which are different in ingredients and procedure as well. Soon I must try them too. Today lets see how to make Tirunelveli Manoharam recipe with step by step photos !
Check out my other Tirunelveli special recipes HERE
Manoharam recipe

Tirunelveli Manoharam recipe


Tirunelveli Manoharam recipe How to make Tirunelveli Manoharam recipe - a most popular snack !
Cuisine: Indian
Category: Sweet
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
  • Besan flour - 1 cup
  • Rice flour - 1/2 cup
  • Hot oil - 1 tbsp
  • Ghee or soft butter - 2 tsp
  • Water & Salt - as needed
  • Cooking oil - to deep fry
For sugar syrup
  • Grated jaggery - 1 cup
  • Sugar - 2 tsp
  • Water - 1/2 cup
  • Dry ginger powder/sukku podi - 1 tsp
  • Cardamom powder - If needed
METHOD

  • First lets prepare the murukku.For this, sieve besan and rice flour in a wide bowl.
  • Add salt, hot oil and ghee to the flour. Mix well. Then add water little by little and make a dough. I made the dough very sticky as shown in the original recipe. So it was very easy to squeeze.
    Manoharam recipe
    Manoharam recipe
  • Take the murukku press and use a single hole or three holed mould. Grease the press with oil. Fill the dough and set aside.
    Manoharam recipe
  • Now heat oil to deep fry and drop a pinch of dough.If it rises to the top immediately, oil is hot. Now simmer the flame and squeeze the murukku either in a circular manner or as a straight line. Don’t worry about the shape because we are going to break them into pieces. Cook both the sides till bubbles cease. Do not fry in high flame, murukku will turn dark. So fry it patiently. Remove in a paper towel. Deep fry all the batches. Let it cool down completely.
    Manoharam recipe
  • Take the powdered jaggery, sugar and water in a kadai. Mix & melt it. Strain the syrup if needed. Let the syrup roll boil and reaches soft ball consistency. To check this, take some syrup and pour it in a plate with water. Gather the syrup and try to make a soft ball. It is called soft ball consistency. Switch off the flame. Add dry ginger powder and mix well.
    Manoharam recipe
    Manoharam recipe
  • Now break the cooled murukku into pieces ( make small pieces if you are making balls,else break them roughly) and add them to the jaggery syrup. Mix well. Make sure all murukku pieces are coated with the syrup. Make balls when it becomes warm enough Or Remove in a plate and let it cool. They look cluttered, remove them carefully and keep it in a plate. Serve & enjoy !
    Manoharam recipe
    Manoharam recipe

Note
  • The consistency of jaggery syrup is more important.It should be in soft ball consistency or even slight hard ball is fine else the syrup won’t coat well.
  • Dry ginger powder adds a nice flavor. It aids digestion too. So don’t skip it.
  • You can use soft butter instead of ghee.

Try this yummy, addictive Manoharam snack at home and enjoy !
Tirunelveli manoharam recipe
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November 23, 2015

Maida Appam Recipe With Sugar - Karthigai Deepam Recipes

maida appam recipe

Maida sweet appam - Sweet maida maavu paniyaram recipe with step by step photos and video !
Sweet appam can be made using different ingredients.It can be prepared with maida,wheat flour or raw rice.I have already shared two versions using wheat flour & raw rice.Here is my third version of sweet appam using maida,banana &sugar.This is the most easy to make version among all the three.My Mil makes this appam for our surprise guest along with a bajji variety. My MIL makes deep fried version whereas I used paniyaram pan here.If you feel maida & sugar are unhealthy,u can replace it with wheat flour & jaggery.Lets see how to make this easy sweet appam recipe using maida & sugar for Karthigai deepam festival !
Please click HERE to check my other recipes for Karthigai Deepam.


sweet maida appam recipe

Maida appam with sugar


Maida appam with sugar Sweet appam with maida,banana & sugar
Cuisine: Indian
Category: Sweet
Serves: 8 nos
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup = 200ml 

  • Maida/All purpose flour - 1/2 cup
  • Rice flour – 1 tbsp
  • Small banana - 1 no ( I used yelaki)
  • Sugar - 1/4 cup
  • Cardamom powder - 1/8 tsp ( 2 seeds)
  • Water - as needed
  • Cooking soda - A pinch
  • Salt – a pinch
METHOD
  • Take the ripe banana and mash it well with your  hands or grind in a mixie. To this, add maida, sugar, rice flour, cooking soda, salt and cardamom powder. Mix well without water.
sweet appam recipe with maida


  • Add water little by little and make a smooth, lump free batter. Batter should be thick but pourable. If the batter is too thin, appam may become flat. If its too thick, appam would be hard. So take care.
sweet appam recipe with maida

  • Heat a paniyaram pan adding oil in each hole. After the pan is heated,pour a small ladleful of batter in each hole.Keep the flame medium and cover cook for sometime.Flip it & cook for the other side too.Remove in a bowl.

sweet appam recipe with maida

sweet appam recipe with maida

sweet appam recipe with maida


  • I tried few appam by deep frying them.I used oil till 1/4 of the pan and deep fried one at a time.It came out well with golden brown color as u see in the picture below.So if you wish to deep fry,u can go ahead. But remember to deep fry the appam in less oil to get a good shape. I used my mini tadka pan. You can use any kadai.
maida sweet appam recipe


Enjoy !
Note
  • Replace maida with wheat flour & sugar with jaggery for healthy substitute.
Try this quick and easy maida appam for this festival.Happy Karthigai Deepam !
Sweet appam with maida


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November 22, 2015

Karthigai Deepam Pooja Procedure,Date,Recipes

Karthigai deepam pooja
Karthigai Deepam is a festival of lights, celebrated in the Tamil month of Karthigai. It is celebrated on the full moon day of the Karthigai month(November-December) which coincides with Karthika star.This year 2017,Thirukarthigai deepam falls on December 2nd, Saturday. Pooja should be done in the evening around 5-30 to 6pm.  Actually One must light deepam every evening in the entrance and do the pooja on all the 30 days of this month. On the Thirukarthigai day, the entire house is decorated with the oil lamps. This festival of lights indicates the removal of darkness (Ignorance) and enhancing of light (Intelligence).Karthika Month is the only month in which both Lord Shiva and Lord Vishnu are worshipped. Karthika Pouranmi or Karthika Purnima is also one of the days when the temples of Lord Shiva and Lord Vishnu are full with the devotees wanting a darshan of their deities.
The other names of Karthika Pournami are Deva Diwali or Tripurari Purnima. Generally people observe vratham/fasting during 30 days of Karthigai month.On those days,people avoid eating Non-veg foods.They take head bath daily and read one chapter in Kanda puranam book.They must take meal only once per day either it can be a lunch or dinner.Most of the people observe this kind of Vratham on auspicious days like karthika poornima, karthigai somavaram etc.In this month,Karthigai Deepam is the most important festival for Hindus.
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November 19, 2015

Nei Appam Recipe - Ghee Appam - Sweet Paniyaram - Karthigai Deepam Recipes

Nei appam recipe
2015 is running fastly and that too festivals are coming one after the other very quickly. Last week I just sat & thought “Appaada,Diwali festival is overWhew” and now Karthigai Deepam festival has arrived.Just 4 days to go Happy.For every food blogger, festival starts one week earlier than the actual day because we need to try varieties of neivedyam recipes for the sake of blogging.Sometimes I feel lazy to try out new recipes but whenever I get some mails of appreciation and recipe requests,I feel myself refreshed and start to browse for some interesting recipes.Yesterday I got a mail to share Nei appam recipe using rice.Even though I had posted an easy and instant nei appam recipe with rice flour, rava and wheat flour last year,that was not the traditional recipe.Traditionally nei appam is made using rice and it should be deep fried in ghee or oil.In Kerala,they call nei appam as unniappam.So this year for Karthigai deepam 2015,I wanted to share a nei appam recipe with rice as per my reader’s request.I adapted this recipe from my MIL’s sweet paniyaram recipe and I used my paniyaram pan to make this appam.So this is not a deep fried version. It came out very well and soft. The flavor of ghee & jaggery with cardamom was awesome. We all loved itLove Struck.Friends,if you are looking for nei appam recipe with rice,do try this one.It needs 4-6 hours fermentation time based on the weather.For instant version,please click THIS LINK. For appam recipe using wheat flour,click THIS LINK.  Next week i will try to share a sweet appam recipe using maida !Lets see how to make ghee appam/Vella appam recipe for Karthigai Deepam Happy.
Nei appam recipe

Nei appam recipe


Nei appam recipe How to make nei appam recipe using rice n dal ! - Karthigai deepam recipes
Cuisine: Indian
Category: Sweet
Serves: 20 nos
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes


INGREDIENTS
1 cup = 200ml
  • Raw Rice OR Idli rice - 1 cup
  • White round urad dal - 1 tbsp
  • Toor dal - 2 tsp
  • Poha/Aval - 2 tbsp
  • Methi seeds/Vendhayam - 1/2 tsp
  • Water - as needed
  • Salt - a pinch
  • Cooking soda - 2 big pinches
  • Grated jaggery – 1/2 cup + 2 tbsp 
  • Cardamom - 3 nos
  • Ghee - as needed ( to cook appam)
METHOD
  • Wash and soak rice,methi seeds,urad dal,toor dal and poha together for 2 hours.Grind it in a big sized mixie jar adding grated jaggery and cardamom.The batter should be very smooth.So add water accordingly.Do not make the batter too watery.It should be of dosa batter consistency.As we are adding jaggery while grinding,it will leave some water.So use water carefully.
  • Remove the batter in a bowl and keep aside for 3-4 hours. Usually we grind the batter around 11am in the morning and make appam at night around 7.By doing this way,batter would be fermented slightly and gives soft appam.So soak the rice & grind the batter earlier at least 5-6 hours before making appam to get really soft appam.

  • In the evening around 6pm,take the batter and mix it well.If you feel the batter is too thick,add some water to bring dosa batter consistency.Add 2 pinches of cooking soda,mix well and set aside for 10 minutes.
  • Heat a paniyaram pan and add 1/2 tbsp of ghee in each hole.You can mix gingely oil + melted ghee and make this appam.When the ghee is heated,pour the appam using a small ladle.Fill the batter till half of each holes.This helps for even cooking. Keep the flame low and close the pan with a lid.
  • After 2-3 minutes,flip the appam and cook the other side by covering the pan.Prick it with a fork for even cooking.Appam looks golden brown,bulgy and soft.Insert a toothpick or back of a spoon and check for doneness.If the spoon comes out clear,appam is done.This appam stays good for a day.( color of appam may vary based on the color of jaggery.If the batter is well fermented,u will get nice golden colored appam as u see in the picture) Enjoy !
Note
  • Do not use thick batter for making appam.Appam will become hard.
  • You can add 2 tbsp of grated coconut while grinding the batter.
  • This appam tastes the best when the batter is ground 6 hours before making.So try to make it earlier. If the batter is properly fermented,u can omit cooking soda.
  • Sometimes my MIL adds a ladleful of fermented idli,dosa batter to avoid cooking soda.
  • You can mix gingely oil + melted ghee and make this appam.


Try this traditional Nei appam recipe for this Karthigai Deepam and Enjoy !
Nei appam recipe

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