Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/2 cup grated coconut
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- 1 tbsp ghee
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Appam pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated jaggery, grated coconut, saffron strands, cardamom powder, and baking soda. Mix well.
2. Add ghee and water to the mixture and mix well to form a smooth batter.
3. Cover the batter and let it rest for 30 minutes.
4. Heat the appam pan on medium heat and add a few drops of oil in each cavity.
5. Pour a spoonful of batter in each cavity and cook on low heat for 2-3 minutes.
6. Flip the appam and cook for another 2-3 minutes until golden brown.
7. Remove from the pan and repeat the process with the remaining batter.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for appam pan
Serving size:
Makes 12-15 appams
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 1g
Sodium: 20mg
Sugar: 8g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped nuts like almonds or cashews to the batter for a crunchy texture.
- Add mashed bananas to the batter for a fruity flavor.
- Add raisins or dried cranberries to the batter for a sweet and tangy taste.
Tips and tricks:
- Make sure the batter is smooth and lump-free.
- Use a non-stick appam pan for easy flipping.
- Cook on low heat to ensure the appams are cooked evenly.
Storage instructions:
Store the leftover appams in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the appams in a microwave or on a pan until heated through.
Presentation ideas:
Serve the saffron unni appams on a platter with a sprinkle of grated coconut on top.
Garnishes:
Garnish with chopped nuts or a drizzle of honey.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of coconut chutney or sambar.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the appams are sticking to the pan, add a little more oil to the cavities.
Food safety advice:
Make sure to use fresh ingredients and cook the appams thoroughly.
Food history:
Unni appam is a traditional Kerala sweet made during festivals and special occasions.
Flavor profiles:
The saffron adds a floral and earthy flavor to the sweet and nutty taste of the jaggery and coconut.
Serving suggestions:
Serve the saffron unni appams as a dessert or snack.
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Region: Indian