Sweet appam | Karthigai Nei Appam | Instant Sweet Appam
Sweet appam is a sweet fritter made using maida, sugar and banana. This ismostly made during festive occasions or as a quick snack.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert, Snack, Sweets
Cuisine: Indian, south indian, tamil nadu
Keyword: appam, instant appam, karthigai appam, nei appam, sweet appam
Servings: 10
Author: Mullai Madavan
Equipment
Mixing bowl
Deep Frying Pan
Ingredients
1cupMaida
1tbspRice flour
1/2cupSugar granulated white sugar or jaggery
1/8tspBaking soda / cooking soda
1/8tspSalt
1smallBananaripe, mashed, small size
1/8Elachi powder
1cupOil
1/2cupWater approx
Instructions
Combine Maida, Rice flour, Sugar, Salt, Baking soda, Cardamom powder and the mashed banana. Mix everything to combine well, to make a thick paste. Mash all the lumps and make it smooth.
Now slowly add water little by little until it forms a thick batter. (it should be like a thick idli batter consistency) If the batter is too thin- it will drink oil while frying... If the batter is too thick- the bonda will be very dense.
Heat oil in a kadai. When the oil reaches the right temperature, scoop a ladleful of the batter and pour right in the center- directly into the oil.
The oil temperature should be right before you pour the batter, sample a little- pour a little batter in the hot oil- If the batter settles to the bottom of the pan (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat).
Once the oil heat is right, go ahead and scoop that batter int he center of the pan. Reduce the heat to low medium.
Slowly the appam will fluff up.
Now its fully puffed up, flip to the other side.
Now cook the other side till golden.
Both sides should turn golden brown. (Ensure the flame is low medium setting the entire time)
Once down remove and place in a paper towel / tissue to remove excess oil. Serve hot right away!
Notes
Makes 8- 10 appams depending on the size.
Good when served hot.
I've used Maida - you may substitute with wheat flour. The appam will be slightly dense.
I've used plain white sugar - you may substitute with jaggery too.
Always choose a rip banana for this recipe.
Fry one appam at a time, if you want to make it healthy- use a paniyaram pan to fry.
If the batter settles to the bottom of the pan when frying (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat)