I actually wanted to post Vella adai recipe(will post tomorrow ) but while i was talking to my sister we both were casually sharing the memories about the Karthigai sweet appam which my mom makes for Karthigai deepam. Also, she makes it for Janmashtami too. Then only I realized I haven’t posted it here. I have posted the wheat appam recipe , the same one she will deep fry. As we used to gobble it when amma makes it. As I am not a big sweet lover, during my childhood days, especially all the jaggery-based sweets I hate, I love sweet appam one very much.
The entire house was filled with lights, we all wearing pattu pavadai, amma making appam wearing the traditional 9 yards saree, and wearing all the traditional jewelry, this appam reminded me of all the special moments. Being a nurse, by profession, she can’t wear bright and big nose rings daily, so she wears them only during the festival. And she looks very beautiful in that traditional costume and the jewellery. So always Karthigai deepam reminds me of this scene in our house in Madurai. Let me share the recipe for Karthigai sweet appam today. Check the Karthigai Deepam collections .
Check the video by amma teaching how to make appams
Method:
- In a pan add jaggery and add 1/4 cup of water.
- Let it boil and the jaggery gets dissolved.
- Filter the impurities and the jaggery water again to the pan.
Karthigai appam recipe
Ingredients
- 1 cup Wheat flour | atta
- 2 tbsp Rice flour
- ½ cup Jaggery
- 1 tbsp Coconut
- ¼ tsp Cardamom powder
- ½ Banana optional
- Oil for deep frying
- 1 tsp Ghee
Instructions
- In a pan add jaggery and add 1/4 cup of water.
- Let it boil and the jaggery gets dissolved.
- Filter the impurities and the jaggery water again to the pan.
- In a pan add the wheat flour, rice flour, coconut, and cardamom powder. Let the jaggery syrup boil for 3-4 minutes on a low flame.
- Puree the banana in the mixer into a fine paste.
- Add jaggery water and banana puree to the flour mixture.
- Mix well, and add water to get the right consistency.
- Add ghee to this and mix well. The batter consistency should be a little thinner than the idli batter and a little thicker than dosa batter.
- Heat oil in a pan for deep frying. Take a small size deep ladle and take the batter in that.
- Pour this carefully into the oil. Always pour one at a time. Do not pour more than one.
- After putting it into the oil, the appam will rise slowly and will be fluffy too.
- Flip the on the other side. Once it is cooked on both sides .take it out and drain them with a kitchen towel.
- The appam tastes good when they are hot and also when they are eaten after a few hours. The next day it tastes even nicer.
