Ingredients:·
Grated Jaggery – 1 cup
· maida – ½ cup
· Rice flour – 2 tsp
· Oil – for deep frying
· Powdered cardamom – 1 tsp
· Dry ginger powder/sukku– ½ tsp
Grated Jaggery – 1 cup
· maida – ½ cup
· Rice flour – 2 tsp
· Oil – for deep frying
· Powdered cardamom – 1 tsp
· Dry ginger powder/sukku– ½ tsp
Preparation:
· Mix all purpose flour and rice flour keep it aside
· Boil ¼ cup of water, once the water starts boiling add the grated jaggery to water
· Keep on stirring it, while all the jiggery dissolves. Once you see all jaggery is dissolved, add ginger powder and cardamom to it.
· Mix well for 2 min, turn off the heat
· Add this jaggery mixture to the flour[Maida & rice flour]
· Mix well, till no lumps remains
· Add water if required.
The batter should be in the consistency of idli batter
· Once the batter the ready, heat oil for fry in pan
· Once the oil is hot, add spoonful of batter to the oil
· The heat should be medium, not too high or low
· Once the bubbles around the batter in the oil stops, remove the appam from oil
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