APPAM🔗

Ingredients

• Pure water - 1 padi
• Semolina - ½ padi
• Salt - ½ palam
• Jaggery - 40 palam
• Wheat flour - ½ padi

Boil 1 padi water in a stove. Put semolina in the boiling water and stir well without forming lumps and close it. After it is cooked ¾th, add salt, jaggery and mash well. Add wheat flour and mash well. Remove from fire and keep it on tray. Knead everything together in the tray. Take a lemon sized ball and keep it on the palm of the hand in an oiled banana leaf and spread it round in shape. Fry it in ghee or oil and cook it well. This appam can also be made with rice flour. You can use jackfruit or white pumpkin to make this appam. Cut these fruits into smaller pieces and boil. After it is almost done, add salt, jaggery and mash well. Remove from fire. Add ½ padi wheat flour and knead well. Follow the procedure for appam.

Cardamom powder - ¼ palam

Fried poppy seeds - 1 and ½ palam

Ghee - 20 palam

Soak ½ padi rice in water. Clean the rice and drain the water. Dry and powder the rice. Keep this flour aside. Make a syrup out of ½ padi of pure water and jaggery, by boiling both. Add the powdered rice flour and stir well. Remove from fire and place this in a tray and cool it. Add cardamom powder, fried khuskhus to the cooled flour in the tray.

Boil ghee in the pan. Apply the ghee in a banana leaf and take lemon sized flour in the palm of the hand. Flatten the flour and make it round shape. Drop it in the boiling ghee and cook it. If the kneaded flour is tight, add milk or curds and knead again.