Making this appam on Karthigai deepam day is a tradition followed in Tanjore and Trichy districts of Tamilnadu,not quite sure about other parts.
In my parents place,this appam is made using rice whereas in in laws place,its with wheat flour.Originally the recipe is a deep fried version,so followed it.But if you wanted to make a healthy and low calorie version,use the paniyaram/ableskevier pan.
In some places the same batter is spread on a dosa griddle like a pancake and offered.Off to the recipe........
Gothumai Appam/Gothumai Paniyaram
Basic Information Preparation time 10 minutes
Resting time 10 minutes
Resting time 10 minutes
Cooking time 20-25 minutes
Makes 15-17 appams
Ingredients
Ingredient | Quantity |
|---|---|
Wheat flour/gothumai maavu | 1 cup |
Rice flour/arisi maavu | 2 tbs |
Jaggery/vellam/brown sugar | 1/2 -3/4 cup |
Ghee/nei | 1 tbs |
Milk | 1/2 cup |
| Coconut(grated) | 2 tbs |
Cooking soda | 1/2 tsp |
Cardamom powder/ellakai podi | 1/4 tsp |
Salt | 1/2 tsp |
Oil | for frying |
- Take all the ingredients except milk and oil in a bowl.Mix it well,slowly add the milk and water to make a thick batter(like idly batter).Let it rest for 5-10 minutes.
- Heat oil in a pan in a slow to medium flame.Take a small ladle full of batter and once the oil becomes hot,pour it into the oil.With the help of slotted ladle pour the oil on the top of the batter.Let it cook,then flip it to the other side and cook it till it turns nice golden brown.Remove it from the oil and drain it on a paper towel.
- Serve it hot.
- Cook it in a slow to medium flame and fry one appam at a time.
- While making in paniyaram pan make the batter slightly thinner like a dosa batter.
- Here I used the brown sugar,if you are using jaggery melt it with little water and strain it..
Enjoy...........
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