Kerala Unniappam
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 4 servings
- 2 Nazzhi* Rice flour Ari podi
- 11/2 piece Jaggery (Sharkkara)
- 2 tbsp Sesame seeds Ellu
- 1 cup Coconut — grated
- 4 tbsp Coconut pieces(Thenga khotthu (square small pieces) Thenga khotthu
- 3 - Plantain Palyamgoden pazzham
- 2 pinch Salt
- 4 nos Cardamom powdered form (Elakka)
- 1 pinch Cumin seeds — optional (Jeerakam)
- Coconut oil — for frying
- *One nazzhi means if you have a milk maid condensened milk tin then it can meassured as one nazzhi
Preparation
Step 1
Mix all the ingredients together with enough water make it to a sticky but not very loose batter or paste.
Step 2
Make small balls or take a big full spoon and put into the heated oil.
Step 3
Fry, till it becomes golden brown. Serve hot.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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