Appam (Kunjikalthappam)

Ingredients

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

Preparation

• 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.

Notes 

• 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.