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 back up.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 it 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 few hours.This appam is a usual prasadh in temples of Kerela(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. Continue reading “INSTANT WHEAT FLOUR SWEET APPAM|GODHUMAI APPAM”