Ingredients:
|
Raw rice
|
1 cup
|
|
Urad dhal
|
2 tsp
|
|
Semolina (sooji)
|
¼ cup
|
|
Coconut grated
|
¼ tsp
|
|
Jaggery
|
½ cup (or little more) grated
|
|
Cardamom powder
|
½ tsp
|
|
Dry ginger powder
|
¼ tsp
|
|
Cardamom powder
|
1 – 2 tsp
|
|
Cooking soda
|
2 pinch
|
|
Salt
|
a pinch
|
|
Ripe Banana
|
2 small or 1 big
|
Method:
- Wash and soak rice and urad dhal for 3-4 hrs. Grind into a semi-smooth thick batter. Add sooji and mix well.
- Separately grind the grated coconut, jaggery, ginger powder (sukku), cardamom powder and banana together into a paste. Add to the rice batter. Add a pinch of salt and mix well. Keep aside to rest for half-an-hour to one hour.
- Then add cooking soda to the prepared batter. Beat well for few seconds. Batter should be thick. If needed adjust with little water. (If it is watery, adjust with little rice flour and continue resting the batter for another 20-30 minutes).
- Heat an appam pan to medium hot. Pour 1 tbsp of oil in each hole and heat again. Lower the flame. Pour a small ladle of batter into each hole. Wait till the sides becomes light brown. Now gently flip to other side (using two long spoons to turn the appam is easier). Once it turned to nice golden brown all around and cooked, remove and place over an absorbant paper (appam can be lifted easily by using a kabab skewer).
Serve hot as a evening snack. Can use hot ghee as a dip for rich flavour.
