Wednesday, July 6, 2011

Sweet Appam (sweet Indian Pancake)


For Batter
Raw rice                                 1 cup
Parboiled rice                         1 cup
Black gram dal (Urad dal)       1/4 cup
Fenugreek seeds                     a few
Oil                                          for brushing

For Jaggery syrup
Jaggery                                   1/2 cup 
Water                                      as required 

1. Clean wash and soak both the rice atleast for one hour in water. Soak urad dhal seperately atleast for one hour and soak fenugreek seed atleast for five hours in water. 
2. Grind all well soaked ingredients to a form of batter. 
3. Allow the batter to ferment atleast for 8 hours. 
4. Prepare the jaggery syrup by boiling the jaggery in water.
5. Add the jaggery syrup to the fermented batter and allow it for15minutes after which the batter for sweet appam is ready. 
6.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.
7. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. 
8. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. 
9. Serve hot.

Note: while preparing the batter do not add plenty of water because while adding jaggery syrup, the batter becomes watery.
Recipe by Surekha (Cooking enthusiasist)


Post a Comment


Twitter Delicious Facebook Digg Stumbleupon Favorites