INSTANT WHEAT FLOUR SWEET APPAM|GODHUMAI APPAM
As mentioned in my previous post, the upcoming posts would be the recipes of what I had tried for Krishna Jeyanthi. Most of them were first-time trials and I believe I did a good job. This appam is a traditional dish which is usually made from raw rice by grandmother during Karthigai Deepam/Janmasthami etc.
I did try that version too this time. But still due to lack of confidence I had this as a backup. Hubby and my little munchkin loved it and in no time it was all over.I didn’t have enough to even click some ok ok pictures(I know I click only very sumaaar! 🙁 😉 ). Next time I should save some to click better. They just melted in the mouth and the flavour just pulled us to have more and more.You can make it instant or you can rest the batter and do it after a few hours s.
This appam is a usual prasadh in temples of Kerala(Of course recipe has small variations and it is called Unniappam). They just taste divine.Are you confused between appam & aapam now?AAPPAM(ஆப்பம்) is similar to a dosa whereas APPAM(அப்பம்) is similar to dumplings. Appam is usually/traditionally deep-fried. I was scared to deep fry the whole lot hence I used my PANIYARAM PAN. I have given both the ways below.
Ingredients for INSTANT WHEAT FLOUR SWEET APPAM|GODHUMAI APPAM:
- Wheat FLour-1 cup
- Jaggery Grated-1/2 cup
- Cardamom Powder-A pinch
- Water-1 to 1.5 cups
- Ghee to cook
- Oil-To deep fry
- Cooking Soda-A small pinch
1. Measure the ingredients and keep them ready.
2. In a vessel, add wheat flour, cardamom powder and cooking soda(Skip if you are going to rest it for 2-4 hours)
3.In a sauce pan heat 1 cup of water and let it boil.
4.Add jaggery to it and allow it to dissolve.
5. Mash the banana and add to the flour.
6.When the jaggery syrup is warm add to the flour and stir well.(Filter the jaggery syrup if required)
7. Stir well to reach a thick pouring consistency.
8. Heat the Paniyaram pan and grease it with ghee or add oil in a pan and heat it.
9. Pour the batter into the paniyaram pan or oil.
10.Close the pan and cook both sides or deep fry the appam in oil.
11. Serve it hot.
For babies below one year use slightly diluted dates syrup instead of jaggery.
Adjust water as per batter thickness. The batter should not be too thick or too flowy.
If you are planning to rest the batter for 4 hours skip cooking soda.(Prefer this method for babies below 2 years)
Adding banana makes it soft.
The colour (black tinge ) is because of the jaggery used.
If you are planning to deep fry the entire batch, please plan ahead. You have to add one spoon of batter at a time in the oil and fry it and hence it would consume more time.
For the traditional method of making appam, the batter should immediately pop up as soon as you pour the batter in the oil. Use an ice cream scoop to pour into the oil.
The traditional version might be slightly oily.
Use ghee as much as possible in the paniyaram pan. It just adds on flavour.
Ensure to have introduced wheat flour separately well ahead to your baby and rule out allergies.
Please have a word with your doctor before introducing any new food to babies.
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