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Main Course

Plantain Unni Appam- Vishu Special

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 5 servings

700 g Raw rice (Pachari)
500 g Jaggery Sarkara
1 cup Coconut pieces — finely sliced
3 nos Plantain smashed, Cheriya pazham
8 nos Cardamom (Elakka)
Salt, to taste

Preparation

Step 1
For preparing plantain unni appam, soak rice for 1 to 2 hours and grind to the consistency of dosa batter.
Step 2
Add jaggery, coconut pieces, plantain, cardamom and salt. Set aside for some time.
Step 3
Heat the unni appam mould and pour oil in each portion until it is half full.
Step 4
Once the oil is heated, take a ladle and pour a small amount of this batter into the oil in each portion.
Step 5
Turn over with the help of a spoon and cook until the appams are fried well till golden brown on both sides.
Step 6
Plantain unni appam is ready. Serve as a snack.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Plantain Unni Appam- Vishu Special

Ingredientsfor 5 servings

700 g Raw rice (Pachari)
500 g Jaggery Sarkara
1 cup Coconut pieces — finely sliced
3 nos Plantain smashed, Cheriya pazham
8 nos Cardamom (Elakka)
Salt, to taste

Preparation

Step 1
For preparing plantain unni appam, soak rice for 1 to 2 hours and grind to the consistency of dosa batter.
Step 2
Add jaggery, coconut pieces, plantain, cardamom and salt. Set aside for some time.
Step 3
Heat the unni appam mould and pour oil in each portion until it is half full.
Step 4
Once the oil is heated, take a ladle and pour a small amount of this batter into the oil in each portion.
Step 5
Turn over with the help of a spoon and cook until the appams are fried well till golden brown on both sides.
Step 6
Plantain unni appam is ready. Serve as a snack.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.