Karthigai appam is traditional sweet appam made during Karthigai deepam. The main ingredients used in this recipe are rice, jaggery, and ripe banana. Karthigai appam is made from rice and jaggery, so this can be a healthy evening snack too.
I prepared this and took a video for last year’s Karthigai deepam. But somehow, I could not share this at that time. While going through old videos, I came across this appam. So without any more delay, I wanted to share it right away. I think this year, Karthigai deepam falls on 6th December 2022. I hope this recipe will help my friends and followers at that time.
In the traditional method, appam is deep-fried in oil or ghee. If you are health conscious, you can fry it in the appe pan (paniyarakkal) with less oil/ghee instead of deep-frying. In this recipe, I haven’t added any baking soda. Still, it turned out to be very soft. Now let us see how to prepare this recipe.
Enjoy the video of Karthiga appam. Subscribe for more videos.
- 1 cup Raw Rice/Pacharisi
- 1/2 cup Jaggery/Vellam
- 1/4 cup Water
- 1 pinch salt
- 1 small Banana ripe banana
- 1/2 tsp Cardamom/Elaichi Powder
- 1 cup oil to deep fry
- In a pan, add jaggery and water. Boil until the jaggery dissolves completely. Switch off the flame. Let the jaggery water cool completely.
- In a bowl, add rice and enough water. Soak rice in the water for 2-3 hours. Once soaked, wash the rice twice or thrice in the water, drain it, and set it aside.
- Transfer the soaked rice into a mixer jar. Grind it coarsely without adding any water. To this, add jaggery water and grind it to smooth paste. Again, add salt, cardamom powder, sliced banana, and remaining jaggery water and grind it to a smooth paste.
- Transfer the ground batter to a bowl. Batter should be slightly thicker than the dosa batter.
- Heat enough oil in a pan. Add a spoon full of batter. Do not disturb it. Let it cook for a min. Once the batter is cooked, it starts puffing up and floats in the oil. Now turn it to the other side. Cook until it turns golden brown.
- Once it is done, remove it on a kitchen towel to remove excess oil. Karthigai appam is ready to serve God.
- Soak rice for at least 2-3 hours.
- Jaggery and water specified were enough for this recipe. I haven't added any extra water.
- The prepared batter should be neither too thick nor too thin. It should be thicker than dosa batter.
Crispy out and soft in Karthigai Appam is ready to relish.
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