Ghee Appam/Nei Appam/Unniyappam | Gayathiri's Cookbook

This ghee appam is usually made during Thirukarthigai and Avani Avittam occasions . But with the readymade, store bought rice flour, you can make this as an evening snack as well.

Traditionally, Ghee appam is made with ground rice batter and jaggery which is cooked in ghee. This recipe is quicker using available store bought rice flour.

This is also called as Sweet paniyaram or Karthigai appam . In Kerala, it is called Unni Appam, with addition of sesame seeds to the batter.

To get crispy, buttery appam, consistency is very important.
If the batter is too thin, appam will break in oil.
If the batter is too thick, appam will not be soft and crunchy.


Ingredients:
Rice flour- 3/4 cup
Jaggery- 1/2 cup
Cardamom powder- 1/2 teaspoon
Cooking soda- 1/8 teaspoon
Riped banana- 1
Ghee- for frying


Directions:
1. Take 1/2 cup jaggery and 2 tablespoons of water in a pan. Keep it on medium flame until jaggery dissolves completely.
2. Drain jaggery syrup for impurities. Set it aside
3. Mash 1 ripped banana well..
4. Mix rice flour, Cardamom powder, jaggery syrup, mashed banana and cooking soda in a bowl.
5. Add little water to form the batter into dropping consistency. Set aside for 20 minutes.
6. Add coconut pieces to the batter.
7. Add ghee into paniyaram pan and keep it on low- medium flame.
8. Add needed batter into each hole. Let it cook over low-medium heat.
9. When outer corners becomes light brown, flip them over.
10. Cook both sides until golden brown.

Ghee Appam is ready!!!