Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup grated jaggery
- 1/2 cup grated carrots
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup water
- 2 tbsp ghee
Special equipment needed:
- Appam pan
- Mixing bowl
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated jaggery, grated carrots, grated coconut, cardamom powder, baking soda, and salt.
2. Mix well and add water to make a smooth batter.
3. Heat the appam pan over medium heat and grease each mold with ghee.
4. Pour a spoonful of batter into each mold and cover the pan with a lid.
5. Cook for 2-3 minutes or until the bottom is golden brown.
6. Flip the appams using a wooden spoon and cook for another 2-3 minutes or until the other side is golden brown.
7. Repeat the process until all the batter is used up.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 appams
Nutritional information:
- Calories: 100 per serving
- Fat: 3g
- Carbohydrates: 17g
- Protein: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Grated carrots can be substituted with grated sweet potato or pumpkin.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped nuts or raisins to the batter for extra texture and flavor.
- Use different spices such as cinnamon or nutmeg instead of cardamom powder.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Grease the appam pan well to prevent sticking.
- Flip the appams carefully to avoid breaking them.
Storage instructions:
- Store leftover appams in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the appams in a microwave or oven until warm.
Presentation ideas:
- Serve the appams on a platter with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Chopped nuts
- Raisins
Pairings:
- Masala chai
- Coffee
- Milk
Suggested side dishes:
- Coconut chutney
- Tomato chutney
- Sambar
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the appams are sticking to the pan, grease the molds more.
Food safety advice:
- Make sure all ingredients are fresh and clean.
- Wash hands before handling food.
Food history:
- Unni appam is a traditional snack from Kerala, India.
Flavor profiles:
- Sweet
- Spiced
- Coconutty
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indian