Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/4 cup grated coconut
- 1/2 cup chopped pineapple
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- 1/2 cup water
- 2 tbsp ghee
- Oil for frying
Special equipment needed:
- Appam pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated jaggery, grated coconut, chopped pineapple, cardamom powder, and baking soda. Mix well.
2. Add water to the mixture and mix well to form a thick batter.
3. Heat the appam pan and add a few drops of oil in each cavity.
4. Pour the batter into each cavity, filling it halfway.
5. Cover the pan with a lid and cook on low flame for 2-3 minutes.
6. Flip the appams using a wooden stick and cook for another 2-3 minutes until golden brown.
7. Remove the appams from the pan and repeat the process with the remaining batter.
8. Serve hot with a dollop of ghee.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Low flame
Serving size:
Makes 12-15 appams
Nutritional information:
Calories: 120 kcal
Fat: 4 g
Carbohydrates: 20 g
Protein: 1 g
Fiber: 1 g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Pineapple can be substituted with any other fruit of your choice.
Variations:
- You can add chopped nuts like cashews, almonds, or pistachios to the batter.
- You can add a pinch of saffron to the batter for a rich flavor.
Tips and tricks:
- Make sure the batter is thick enough to coat the back of a spoon.
- Use a non-stick appam pan for best results.
- Do not overfill the cavities with batter, as it will cause the appams to stick to the pan.
Storage instructions:
Store the appams in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the appams in a microwave or on a tawa before serving.
Presentation ideas:
Serve the appams on a platter with a sprinkle of grated coconut and chopped pineapple.
Garnishes:
Garnish with chopped nuts or a sprinkle of powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with coconut chutney or sambar.
Troubleshooting advice:
- If the batter is too thin, add more rice flour.
- If the appams are sticking to the pan, add more oil to the cavities.
Food safety advice:
Make sure the jaggery is free of impurities before using it in the recipe.
Food history:
Unni appam is a traditional Kerala sweet made during festivals and special occasions.
Flavor profiles:
The appams have a sweet and tangy flavor with a hint of cardamom.
Serving suggestions:
Serve as a dessert or as a snack.
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Region: Indian