We make appam for Vinayagar Chaturthi. I also find some people making it for Karthigai deepam. This year Karthigai deep is celebrated on November 26th, 2015. We usually make pori, payasam, and vadai, along with the man vilakku. Though we do not make appam for this festival, it might be useful for those whose families have the custom of offering it to God. I have come up with this low-calorie version of the wheat appam. This can be made in a jiffy if you have forgotten to soak rice and urad dal for the authentic version. Do try this for the karthigai deepam and enjoy it.
- In a mixing bowl, add one cup of wheat flour, three tbsp of rice flour and cardamom powder.
- In a pan, add 3/4th cup of jaggery and add 1/4 cup of water, just enough to cover the jaggery. Heat them and wait until they are completely dissolved and just heated up. Use a strainer and filter the jaggery water to remove impurities.
- Mash the banana roughly and add them to the flour mixture. Slowly add the jaggery water to the flour and keep mixing.
- Make them to the consistency of dosa batter. Add the coconut to it, mix and keep ready. Heat a kuzhi paniyaram pan in medium flame. Add a drop of ghee to each of the molds. While its hot, add a spoon full of appam mix to it and wait for 2 mins to cook. While its done, flip over the other side to cook for another 2 mins. Remove from the pan and serve. It tastes best when served hot.
- The ripened banana tastes best for this dish, adding the sweetness of it.
- It is just enough to make the jaggery get dissolved. There is no need to get any syrup consistency.
- Never add too much hot jaggery syrup to the flour. This makes them half-cooked before we pour them into the pan. Make sure it is just warm enough, before adding to the wheat-rice flour mix.