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- Duration: 45 minutes
- Serves: 6 people
To experience the traditional soft and fluffy appam, make sure the batter is of pouring consistency, and is not too thick or thin.
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Appam is said to have originated in Kerala and locally it is enjoyed as a teatime snack.
- Wheat flour (atta) (1 cup)
- Rice flour (chawal ka atta) (1 tbsp)
- Jaggery (gud) (3/4 cup)
- Banana (kela), mashed (1)
- Coconut (khobra), finely chopped (2 tsp)
- Cardamom (elaichi) powder (1/2 tsp)
- Clarified butter (ghee) (for deep-frying)
- Heat a deep kadhai with half-cup water over low flame and add jaggery.
- When the jaggery starts to boil, switch off the flame. Strain the syrup and set it aside.
- In a mixing bowl, add mashed bananas, rice flour, wheat flour and mix well with your hands.
- Pour the jaggery syrup and using a hand whisk, mix the batter to ensure that there are no lumps.
- Rest the batter for 15–20 mins.
- Heat oil in a kadhai and spoon the batter into the hot oil (as we make for bonda)
- Deep-fry the appams over low flame so that they are uniformly browned.
- The piping hot and delectable appams are ready to be served.
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