Saturday, December 22, 2012

Appam (Kunjikalthappam)

  1. Rice - 1 cup
  2. Sugar - 3/4 cup
  3. Fennel seeds(Perumjeerakam) - 2 Tsp
  4. Water - 1/4 cup
  5. Coconut Oil - for deep frying
  • Soak the rice in water for about 3-4 hours.
  • In a mixer/grinder, grind rice and sugar into a fine paste . Add water in between little by little till you get the consistency of idli batter.
  • Take out the mixture into a bowl and add fennel seeds. Mix it well.
  • Heat oil in a kadai/cheenachatti. When the oil is really hot reduce the flame to low medium. drop 3 tablespoons of batter into the oil. fry it until u get light golden brown color. Drain excess oil on tissue paper.
  • You can also make this in unniyappachatti.I got around 20-25 appams from the above quantity.You can store it at room temperate for 4-5 days.

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