Ingredients
- Rice Flour – 1 cup
- Jaggery grated – 1/2 cup + 2 tablespoon (Adjust according to your sweetness)
- Fresh grated coconut – 3 tbsp
- Cardamom powder - 1/4 tsp
- Water - 2 tbsp
- Salt – 1 pinch optional
- Ghee clarified butter – 3 tablespoon + if needed
Instructions
- In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off
- Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature
- Knead them into a pilable dough
- Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray
- Bake them for 12 - 18 minutes turning sides in between. Grease in between if you feel its dry. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage
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Notes
- If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency). Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
- If you doubt whether jaggery may have impurities, you can filter them after melting
- If you want to reduce ghee, add a teaspoon of ghee in the batter and use oil for greasing
- Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper
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