Hello all! So today I want to share a recipe called Nei Appam. Appam is a South Indian dish. These are usually made to be eaten with chutney as a breakfast recipe. But it is also made as a sweet with jaggery. We love the regular ones but these taste great too. They are sometimes fried but I have used the appam vessel so I had to use less oil, since they were sort of spot-fried! 🙂 They are perfect for breakfast or supper. Here’s how I made them.
1/4 Kilo Jaggery
1 and 1/2 cup of wheat flour (ideally this is chapatti atta)
1 cup of grated coconut
1 banana mashed
1 cup semolina
1/2 tsp cardomom
Oil for cooking
Soak the jaggery in 3 cups of hot water. The jaggery will melt in the water soon. Then add the mashed ripe banana, semolina grated coconut (dessicated coconut will do too,) and whisk them. Then add the flour and whisk till you lose all the lumps. The batter is ready. We want to taste the batter at this point and if you think it is not sweet enough you can add a bit of sugar.
Some people add baking soda to this batter but if you keep the dough covered for one hour it will be aerated enough to make fluffy appams.
Now we heat the appam vessel, pour 2-3 drops of cooking oil in each of those bowls. I added about a spoon and half of batter in each and covered it with a lid. But they don’t take long to cook, we have to flip them onto the other side in 20-30 seconds and then take them off the vessel with a spoon in about the same time.
You do not need any accompaniments to eat them, just pop them as a snack or a grand Sunday breakfast side dish with a dosa and potato sabzi.