This instant sweet appam is prepared with a mix of rice flour, wheat flour and semolina. It needs no soaking or grinding. Make this guilt free sweet appam, anytime any day.
- 1/4 cup Rice flour
- 1/4 cup Wheat flour
- 1/4 cup Semolina/rava
- 1/2 cup Jaggery (heaped)
- 1/3 cup Coconut bits
- 1/8 tsp Cardamom powder
- Ghee/clarified butter (as needed)
Heat 1/4 cup of water, add jaggery to it. Keep stirring on medium heat for the jaggery to dissolve. Switch off the heat, filter it and set aside to cool. You do not have to make jaggery syrup.
Heat a tsp of ghee and fry the coconut bits until they change color to light brown. Keep it aside.
In the same pan, add another 1/2 tsp of ghee and fry the semolina on low heat until it changes color very slightly.
In a bowl mix together, semolina (ravai), rice flour, wheat flour, coconut bits, cardamom powder and filtered jaggery water.
Mix well and let it sit for 30 minutes. After 30 minutes, add needed warm water to get a dosa batter consistency.
Heat paniyaram/appam pan , add 1/2 tsp of ghee to each cavity/mould. Fill it with the prepared batter.
Cook covered on low heat. Once it starts to leave the sides, flip it over to the other side.
Cook uncovered until done. Insert a toothpick in the center of an appam to check if it is cook. If it comes out clean, the appam is cooked.
Repeat the same process for the rest of the batter.
Enjoy making these sweet appams/appe for Krishna Jayanthi or any day for that matter.
Recipe Video
Note - You can use any cup measurement for this recipe.
PreparationÂ
Heat 1/4 cup of water, add jaggery to it. Keep stirring on medium heat for the jaggery to dissolve. Switch off the heat, filter it and set aside to cool. You do not have to make jaggery syrup.
Heat a tsp of ghee and fry the coconut bits until they change color to light brown. Keep it aside.
In the same pan, add another 1/2 tsp of ghee and fry the semolina on low heat until it changes color very slightly.
Method
In a bowl mix together, semolina (ravai), rice flour, wheat flour, coconut bits, cardamom powder and filtered jaggery water.
Mix well and let it sit for 30 minutes. After 30 minutes, add needed warm water to get a dosa batter consistency.
Heat paniyaram/appam pan , add 1/2 tsp of ghee to each cavity/mould. Fill it with the prepared batter.
Cook covered on low heat. Once it starts to leave the sides, flip it over to the other side.
Cook uncovered until done. Insert a toothpick in the center of an appam to check if it is cook. If it comes out clean, the appam is cooked. Repeat the same process for the rest of the batter.
Usually the appam in the center will get cooked faster, so if needed, you can remove the center one and shift the corner ones to the center.
Note – You can use any cup measurement for this recipe.
Superb. Its simple to prepare. Will do it surely.
Superb…made the regular sweet appam yday for Krishna Jayanthi
I did this today for Krishna Jeyanthi and it was awesome!! Evrybody liked it..such an easy and quick recipe..whatever recipe i want, i just search it from padhuskitchen..and it always comes out well..getting praises from my hubby..thanks padhu..:-)
Hello Padhu,
Can I bake the above recipe in a muffin tray without any additional ingredients? (I dont have a paniyaram pan at home).
I am not sure as I have not baked this. You can try and leave your feedback here.
Hi. This is the simplest appam recipe that I have come across. Thanks. N many of your recipes are great.
Hi Padhu. My appams have never turned up so well. Also your very simple 'without soaking anything' recipe really impressed me. Keep up your good work and keep empowering others to serve delicious dishes!! Thanks a lot. Best Wishes, Aarthi
Hi.
It came out very well..thank you…less effort but yummy..Keep up your good work…Thanks again.
can I use oil instead of ghee. as i don't have dairy product
If you like, you can use virgin edible coconut oil.
Liked it very much
Can we add ripe banana to this batter?
Yes, you can add.
Always simple process to follow for almost all the recipe she is listed in her menu and everything I tried is very much successful.good work padhu.keep encouraging us by posting new recipes.take care.
My appam did notset but got a puttu like texture and drank all the ghee. What mistake did I do, I have more batter left. Can I remedy?