Karaikal vatal appam

Tasty , nutritious dish made in Karaikal in many Christian and muslim Sweet Appam Recipe-Appam Recipe.

Sweet Appam is prepared during festivals like Krishna Jayanthi and Karthigai Deepam. I have used raw rice and wheat flour to prepare this appam. The appam was delicious and we all loved it very much. I learn't this recipe from my perimma (aunty).Today we will learn how to make sweet appam following this easy recipe.

Serves 4-5

Ingredients
Raw rice - 3/4 cup
Grated coconut - 1/2 cup
Cardamom powder -1/4 tsp
Grated jaggery - 1 cup
Wheat flour - 1/4 cup + 1 1/2 tbsp
Oil for deep frying

Method 

1)  Soak raw rice (pacharisi) for 1 -1 1/2 hours.(not more than that)

2)  Drain the water completely and grind the rice first in a mixie.Then add little water, grated coconut, cardamom powder and grind it to a smooth paste.You can rinse the mixie with 2 tbsp of water and add to the batter.

3)  Add grated jaggery to it and mix well till it dissolves. Then add wheat flour and mix well .The appam batter should be of dosa batter consistency, so adjust accordingly. The batter need not ferment, you should make appams immediately after grinding it.

4)  Heat oil in a small kadai, keep it in medium flame, take a small amount of batter in a table spoon or small ladle and drop it gently into the oil.

5)  When it puffs, turn over and cook the other side also till golden brown. Drain the oil using a slotted ladle and take it out from the kadai. Deep fry one appam at a time.

6)  Repeat the same process for the rest of the batter.Sweet appam is ready to be served. It can had as a tea time snack.

Apooravapoopa

This is a marvellous sweet dating back to the Vedic period, claiming a most ancient lineage. It has evolved across the millennia in many forms ---but this is one of the tastiest—a pancake of flour and yogurt, cooked to perfection lying in a bed of honeyed nuts, sugar syrup with saffron and essences. Vedic  Apporvapoopa -this marvellous sweet,is a nutritious sweet dating back to the vedic period, claiming a most ancient lineage. It has evolved over millineia  assuming different shapes and forms.

Doraibahen  kulfi

Evolving from the simple kulfi brought down to Pondicherry by the Gujerathis who have settled here because of the ashram, it has become the top favourite at festivals, weddings and for pujas. It is made of seasonal fruit, rose essence, nuts and cooked in milk for hours and then kulfi is frozen

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About Chef Ramaa shanker

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