Thursday, July 17, 2014

Maida Appam

Maida (all purpose flour ) - 1 cup
Mashed Banana - 1 (optional)
Jaggery (vellam/Sharkara ) - 1 cup
Water - 1/2 cup
Chopped coconut - 1/4 cup
Baking soda - 1/4 tsp
Refined/ coconut oil - 1 1/2 cups

Steam maida in a cooker for two whistles. Keep it for cooling.This process helps to remove the starch from the maida.

Add coconut bits , Baking Powder and cardamon powder to the maida and mix well. Use a small ladle.
Heat a pan, place jaggery in half a cup of water and bring it to a boil, cook until jaggery dissolves completely. when it boils, remove from flame and strain to remove all the impurities. Allow them to cool.Always make sure the jaggery water is cool while adding the flour.To the maida,add this melted Jaggery and mix well. Consistency of batter should not be too thick or too thin. If it's watery appam will absorb more Oil and if very thick it wont get cooked properly. So adjust accordingly. If its too watery add more maida. Let it sit for an hour.

Heat oil in a frying pan, pour a ladle of batter and flip and fry over medium flame until appam gets golden brown on both sides. Continue the same with rest of the batter. Drain the excess oil and serve hot.
Maida Appam ready...:) We can add little rice flour to the batter to get crispy appams.
 Recipe Courtesy: Mallika Vasu (Mother In Law)

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