INGREDIENTS:
Wheat flour - 1 Cup
Rice flour - 1/2 cup
Baking powder - 1/4 Tsp
Jaggery - 3/4 Cup
Grated coconut - 4 Tsp
Cardamom - 3
Salt - as needed
Water - as needed
Oil - for deep frying
HOW TO MAKE:
Make a smooth paste of grated coconut and cardamom and keep it aside.
Make jaggery syrup with 1/4 cup of water and remove the dusts from the strainer.
In a bowl add wheat flour, rice flour, coconut paste, baking powder, jaggery syrup and salt and mix it well. Consistency should be like idly batter.
Heat oil in a kadai and pour the batter with small laddle. Once the first appam come up then put the next one. You can put 4 to 5 appams in one batch depends on the kadai capacity. Drain the appams in paper towel.
Soft appams are ready to eat :-)
TIPS:
You can use jaggery powder instead of making syrup, but make sure it should be a fine powder.
Instead of wheat you can also use maida or all purpose flour.
You can add even ripe banana (mash it well) in the batter.
Ghee also can be used for frying.
Coconut powder can be added instead of making a paste.
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