About the Recipe
Ingredients
1 cup raw rice, washed and soaked for 3 hours
2 ripe bananas
1 cup melted jaggery
½ teaspoon of cardamon powder
1 teaspoon black sessme seeds
1 cup thinly sliced 1m chopped coconut chunks
Oil or ghee for deep frying
Required water
Preparation
Method:
Firstly wash the rice several times with clear water and soak for atleast 3 hours. Drain water and grind to fine paste. Make sure the batter is not too runny. So for 1 cup of rice you should roughly use ½ cup of water or little more. Once the rice is pureed, take the bananas and puree it in a mixer jar. Take a pan and add jaggery and ⅓ cup water, boil for few minutes till the jaggery dissolves and strain the water to remove any imputires. Combine everything into the batter with cardamon powder and keep aside.
In a small pan, add ghee and roast the coconut chunks, add black sessame seeds and roast well till golden colour. Now add this to the batter.
Heat oil, preferably in ghee or else in coconut oil, in appam chatty and and add a spoon full of the batter into each cavity of the appam chutty. Flip and cook on both sides. The appams should be dark in colour, is when it has cooked perfectly on both sides. Remove it on a paper towel and serve warm.
You can store the appams for 3-4 days in an airtight jar in a cool dry place, avoid direct sunlight.