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
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.
Video
Notes
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.
Can be made in panniyaram satti too? Right Jai!
Keep going, all the best. Kindly add a heading as tips corner.
Can be made in panniyaram satti too? Right Jai!
Keep going, all the best. Kindly add a heading as tips corner.
Me too have the same qn.
Traditional way of doing this appam is kadai and want to know can we make this in paniyaram pan ?
Me too have the same qn.
Traditional way of doing this appam is kadai and want to know can we make this in paniyaram pan ?
Lovely recipe…
Nice recipe. Will try and let u know.
Nice recipe. Will try and let u know.
Yes this can be made in paniyaram pan too. I have mentioned in the introduction part with the link. I have posted wheat appam recipe
Link of wheat Appa leads to sambar appalam .plz check n correct it asap
Oh sure will check and edit.
Whenever I try to deep fry appam it doesn't come fluffy. It is more like a thattai thin and crispy. But it turns out well in paniyaram pan. Why it happens so??
Oh is it, not sure why it happens, i tried both version in the batter, you cna see behind the pictures too. Both turned out well only. But will update here once i come across the reason for that.
liked it …i will try it out and give you feedback…………..thank you,…….srinivas
Sweet appam came out very well. Its fluffy and can feel crisp n outer layer. But its little oilly. Y?
I think the batter may be bit watery. Nex time if you feel so, add 1 tsp of rice flour to the batter and make. But this will slightly observe oil. but not too much.
Thank u.
Super
Thanks for the recipe , I’m suddenly craving this but wanted a quick glance at the recipe and this article has helped! Thank you ?
Every year when kaarthigai deepam comes I search for your menu . It always comes out well .
Yesterday I tried it. It came out very well . I added fresh idli batter instead of rice flour, as i don’t have.
Can I save the batter for next day?
Yes you can keep
Hi, how to store this appam? I’ve made it for tomorrow but not sure if I should keep it in the fridge as it has coconut?
Thanks!
You can keep this outside as we deep fried it. It will be good for one day.