Monday, September 16, 2013

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Happy Onam to all!

Today is Thiruvonam, being celebrated by all Malayalis all over the world in a grand manner. When we think about Onam there are many Kerala specialities that strike our mind but most important are Athai pookolam , Onasadhya and Boat race. Keralites believe that King Mahabali comes to visit his people on this day. So to welcome King Mahabali to their home, they make attractive “Kolam” at the front yard using varieties of colourful flowers. They make Onasadhya, an elaborate meal which includes Ada Pradhaman, Parippu Pradhaman, Thoran, Kalan, Puli Inji, Olan, Avial, Unniyappam/ Nei appam etc. I have seen many restaurants which offer Onasadhya for a week with some special offers! The celebration also includes Kali dance, Boat race, Elephant procession, etc. Out of these I like Boat race and Elephant procession very much.

Actually I wanted to post some of the Onasadhya recipes but I was little bit busy. Today also I have a function to attend. But I want to post something related on this special day. So I made easy Kuzhi Appam today. I got very soft, porous appams! You can visualize the softness of appam through my clicks!!



Preparation time :10 minutes
Standing time – 2 hours    
Cooking time : 30 minutes
Serves 4 
Difficulty :  Easy

Ingredients:
  • Rava – ½ cup
  • Maida (all purpose flour) – ½ cup
  • Grated coconut – ¼ cup
  • Jaggery – ½ cup
  • Idli batter – 4 tbsp
  • Salt a pinch
  • Cardamom powder – ½ tsp
  • Oil/ Ghee as required



Method:

Melt jaggery in ½ cup of water and strain the impurities. Add all the above ingredients in a bowl except oil and mix everything by adding sugar syrup and bring it to dosa batter consistency. Leave this batter for about 2 hours. After 2 hours, check for the batter consistency. It should be like idli batter, if it is too thick, add some water to bring it to required consistency. Heat paniyarakkal and add some oil/ghee in each hole, pour the batter into each hole and allow to cook in simmer. When it is done, flip appam to other side and cook on both sides.

Soft, yummy appams are ready to serve!

I have prepared these appams using dark Paagu Vellam, so the colour has turned to the darker side but very tasty. But you can use yellow jaggery if you are worried about the colour.
  
Note:
  1. Standing time of minimum 2 hours is a must to get soft appams. If you have time, you can leave it for more time.
  2. I don’t use baking soda/appa soda but if you want you can add.
  3. You can also deep fry these appams in oil. 


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