South Indian Sweet Puffed Pancakes Recipe

Sweet Paniyaram / South Indian Sweet Puffed Pancakes Recipe

     The colour of the appam depends on the colour of the jaggery. If the batter is loose, you can add a little rice flour to adjust the consistency of the batter.

Ingredients:

• 1 cup rice
• 2 tbsp water
• ½ cup coconut, grated
• 1 ripe banana
• 1 cup jaggery + 2 tbsp water
• 3 cardamom pods, seeds powdered
• ghee to cook the appams

Method:

1. Wash and soak the rice for 2 to 3 hours. Drain and grind the rice along with 2 tbsp water. Put in the coconut and the banana and grind again until blended. The ground paste should not be very smooth.
2. In a pan put in the jaggery and the water and cook on low heat until the jaggery melts. Allow it to cool down a little and then mix it into the ground paste
3. Put in the cardamom powder and mix well.
4. Heat a paniyaram/appa chetty or aebleskiver mould. Pour in ½ a tsp of ghee in each mould. After the ghee is hot, drop spoonfuls of the batter until the mould is 3/4th full. Cover and cook on low heat. 
5. After the appam is cooked on one side, turn over and cook the other side as well. A skewer inserted should come clean, which means they are done.
6. Serve hot, warm or at room temperature with more ghee, if you are daring enough!

                                                                                                                                            Enjoyfood!