Sunday, February 10, 2013

Savoury Appam and Karthigai Deepam a perfect pair

After reading the title people don’t smirk at me for not having posted this during the eve of Karthigai deepam…Yesterday after a short noon nap I felt I need to have something savoury and not sure why I longed for Appam…Immediately I called my mom for the recipe and she gave me the exact proportions…I followed it the same way and It turned out good…My mom makes this authentic dish on Karthigai deepam and I remember gobbling 10 at a stretch…No kidding 10 I tell you…So such is my love for this appam or call it Kara appam…My mom usually deep fries this in oil and makes this dish oily rich but I wanted to cut down some oil and so used my Paniyaram pan…Though the original recipe calls for the deep fry thing :)Now off to the recipe.



To make this you need:

Raw rice powder 1 cup
Maida/All purpose flour 1/2 cup
Wheat flour 1/4 cup
Sooji/Rava 1/4 cup
Salt 1 tsp or as per you need
Green chilies 2 medium sized
Grated coconut 1/2 cup
Oil/Ghee 1 tbsp
Water 1 cup or as per the need
Asafetida a pinch
Curry leaves(finely chopped) a spring
Coriander leaves(finely chopped) 1/4 cup


1.In a wide bowl add Raw rice powder,maida,wheat,flour,sooji and salt…Mix it well.

2.Using a mixer grind grated coconut and chilies…If needed you can add water and form a paste out of it.Add this paste to the flour and mix it well.

3.Add water to the flour and coconut mixture and form a batter similar to that of idli batter consistency.Make sure you see no lumps.Add asafetida,curry and coriander leaves and mix the batter well.

4.Heat panniyaram pan and grease the moulds with ghee.Pour the batter into the brim of the each moulds and wait till the edges turn golden brown color.Flip it using a spatula and wait till the other sides gets cooked well…If needed you can grease the appam with ghee.Remove it and serve it hot with any chutney of your choice.



1.Instead of using panniyaram pan you can heat the oil in a wok and once it gets heated,you shall take a ladle full of batter and drop it in the oil as a round shape…Wait till it turns golden color and flip it for the other side to get cooked and turn golden color.Drain it and serve it.The choice is all yours :)

2.I used ghee instead of oil.Again the choice is yours :)