This Appam recipe is the Kerala style Appam, made with soaked raw Rice, Jaggery, Banana and Cardamom. It is one of the most simple recipes and is also one of the main offerings in festivals like Janmashtami, and Ganesh Chaturthi. In our house, it is also an instant snack that my mother would make in a jiffy apart from the soak time. Usually, an Appam mould/ Appa karai is required for this, but some also make it by directly pouring a ladle of batter into the oil and deep-frying. If fried without a mould the shape is flat like that of a Pancake, whereas the one made in a mould is round. It is best made with ghee, though oil too can be substituted for ghee.
Grinding the batter to the right consistency is a critical step, as too dilute a batter will affect the moulding of the appam and the batter may just scatter away in the oil. Therefore I have mentioned the right way to grind the batter in the recipe. Once the batter is ground we are just five minutes away from yummy tasting Nei Appams.
Here is the recipe of Sweet Appam/ Unni Appam for you–
PREP TIME: 10Mins+ 1 hr(soak) COOK TIME: 30Mins
TOTAL TIME: 40Mins COURSE: DESSERT/SWEET
CUISINE: SOUTH INDIAN SERVINGS:15 pcs
AUTHOR: Rajni Ram
Raw Rice 1 cup soaked for 1-hour minimum ( 1 cup equals 200 gm) ( refer note1)
Jaggery 1 cup powdered/shredded
Banana 1/2 to 3/4 th of 1 large
Cardamom powder 1/2 tsp
Coconut grated or cut to small pieces 2 Tbsp
Soak the Rice for a minimum of 1 hour and up to a maximum of 1.5 hours. After soaking, drain all water and out the rice into a blender. Grind it first to a Rava/Sooji like texture without adding water, now add little water and grind to a smooth paste. Take care not to add too much water, as adding jaggery will liquify it further. So try to use only 1/4 cup water to get a smooth texture. Now add the Jaggery and grind again. Add coconut grating and blitz. Mash the bananas with your fingers and add them to the batter and bring again to a smooth batter. Transfer to a vessel and add the cardamom powder. The Appam batter is now ready.
Now put the Appam mould/Appam Chetty or Appa Karal on flame and heat it well. Spoon in the ghee into the moulds liberally. Let the ghee heat up, now spoon the batter into the moulds and fry on one side until golden brown, using a kambi/skewer or a fork, to loosen the edges of the Appam and flip it to the other side and fry until golden brown. To check for doneness, pierce the appam with the skewer/toothpick or fork in the center, if it comes out clean, remove appams from the mould. The delicious Unni appam/ Sweet Paniyarams/ Nei Appams are ready. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak rice for 1 hour. It can be soaked up to a maximum of 1.5 hours.
2. After an hour drain all the water and put the rice ina blender and grind it without any water at first to a Rava/Sooji like texture.
3. Now add water little by little and grind it to a smooth paste. Water should be used minimally. I used around 1/4 cup water to grind. Check cup measurement given above.
4. Now add the jaggery again and grind to a smooth paste, add the coconut gratings and blitz again.
5. Now mash 3/4 of a Banana with your fingers and add it to the paste, grind once again to a smooth batter. The consistency should be that of dosa batter. Transfer it to a vessel and add the cardamom powder. The appam batter is ready. Have added a mini video to show the consistency of the batter.
6. Put an Appam Chetty on the flame. Spoon in the ghee and heat it. Now spoon in the batter into the moulds and fry on now side until a golden brown. Using a skewer or fork loosen the edges of the appam and gently flip it to the other side and fry again to a golden colour. Repeat for all batter. The Sweet Appams are now ready.
1. Any raw rice variety can be used other than Basmathi as the Basmathi rice does not have a lot of starch content that is required for binding. The appams turn out rubbery with it.
2. While grinding if you end up with a runny batter accidentally, then add rice flour a tablespoon at a time until you achieve the right consistency.
3. If the batter splits or breaks apart in the ghee either your batter is runny or too much jaggery has been added. So modify accordingly and fry.
4. It is ideal to fry these appams in ghee/clarified butter as it tastes best. But oil also can be used.
5. Banana varieties that are sweet can be used. Avoid the slight sour ones like Poovan.
6. Always start with frying a single Appam first so that if something needs to be adjusted it can be done and then the rest can be fried.
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Sugiyan or Sukhiyan as it is called is a traditional snack in Kerala and Tamilnadu. It is also made in Andhra Pradesh and is called Boorelu. This snack is like a sweet version of the Aloo Bonda where the Aloo is replaced with a sweet Chana dal or Moong dal and Jaggery filling and instead of Besan Urad dal and rice flour are used as a batter to cover the filling(Poornam). Coconut is also added to the filling that enhances the taste. This is also a snack that people make for festivals. As the festival time is nearing blogging this recipe may be helpful. I usually make it around Navarathri and Diwali to serve it to guests who visit home.
As I had mentioned that the poornam (filling) is made with Moong dal too, but I personally feel the chana dal filling is tastier. Some also use whole moong(payaru) to make the filling.
I use this filling of Sugiyan to make Puran Poli(Boli/Bobbatlu/Hoolige) also. So what I usually do is make them both simultaneously. I use wheat flour majorly with a hint of maida to make Puran Poli, the Sugiyan is had the same day as it doesn’t taste fresh or hold good the next day, it is like an instant snack, whereas Puran Poli can be consumed with 2-3 days if stored properly.
One needs to grind the batter carefully and the rest of the recipe is quite easy. In this recipe, I will also show you an easy way to make the filling.
While you are here check out my other dessert recipes like Pineapple Rabdi,
Carrot Kheer, Chakkara Pongal, Atte Ka Sheera, Akkara vadisal, and more.
Here is the recipe of Sugiyan for you–
PREP TIME: 20 Mins(1 hr soak) COOK TIME: 40 Mins
TOTAL TIME: 60 Mins COURSE: SNACK
CUISINE: SOUTH INDIAN SERVINGS: 6
AUTHOR: Rajni Ram
Urad dal 1 cup soaked for 1-hour
Chana dal 1 cup roasted to light brown
Turmeric powder 1/2 tsp
Rice flour 2 tbsp
Jaggery 1 cup powdered
Coconut grated 1/2 cup
Cardamom powder 1 tsp
Oil for frying
Directions: for the filling:
Dry roast the Chana dal to a light brown, you will get a nice aroma of the dal. Switch off the flame, remove and cook in a pressure cooker with 1/2 tsp turmeric powder and adequate water for 2-3 whistles(not more), as we want the dal to be rightly cooked, not mushy. Once the dal is cooked and the pressure in the cooker has subsided, remove the dal and put it in a strainer for all the water to drain off for about 5 minutes. Now put the dal into the dry grinding unit of the processor and blitz. Open stir the contents well and blitz again to a fine powder. After grinding it will resemble wet sand. Now in a Karahi put in the jaggery and the ground dal, followed by grated coconut( add no water) and keep stirring, in low flame. The jaggery will start melting and within 5 minutes of stirring the filling will become well combined. Even if it seems a little dry, don’t be tempted to add water. The jaggery will be enough to bind it. Add the Cardamom powder and keep stirring and when it forms a lump, put off the flame and let it cool. Once the filling has cooled, make small balls of them and keep aside.
Directions for the outer crust:
Soak the Urad dal for 1 hour and grind. Don’t allow it to soak for a long time, as then it soaks up a lot of oil while frying. The dal has to be ground to a smooth and thick batter, with water as required. The batter should stick to the filling and not roll off it, that should be the consistency. A runny or flowy batter will not stick to the filling. After grinding transfer to a dish, add 2 tablespoons of rice flour and 1/2 tsp salt. Now add little water if required as the rice flour would have absorbed all moisture from the urad dal paste.
Directions to make Sugiyan:
Heat oil for frying to medium-high. Now take one ball at a time, roll it in the batter, or smear the batter all over the filling, it should be a thick coating or it will split in the oil and, drop them gently into the oil. Fry 4-5 of them at a time. Remove when golden brown in colour. Drain them on an absorbent paper. Repeat for the entire lot of filling. The delicious Sugiyan is ready. Serve with tea or make it as Prasad(offering) for Puja and enjoy it. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the dal for an hour. Dry roast the Chana dal and pressure cook for 2 -3 whistles and no more.
2. For the Outer crust(cover)- Grind the soaked Urad dal by adding little water to a smooth but thick paste(idli batter consistency or a little thicker also is fine). Stir in 1.5 to 2 tablespoons of rice flour. If the batter gets too thick, add a little amount of water to get it back to the right consistency, given above. ( I forgot to take a picture of adding Rice flour, so please keep in mind and ad it).
3. For filling- Dry roast the Chana dal until light brown in colour, you will get a nice sweet aroma when you are getting to that stage. Pour required water and add turmeric powder and pressure cook it for 2-3 whistles, and not more. Once the pressure reduces, take the dal and drain it completely of all the water and allow it to cool for 5 minutes.
4. Now put the warm Dal into the dry grinding jar and blend to a powdery texture, without any water. Give it a mix and spin again, the mixture should be fine and should resemble wet sand.
5. Put this ground Dal mixture in a Kadai and add the jaggery and grated coconut to it. Switch on the flame on low and start stirring this mixture. Do not add any water, the jaggery will start melting in the heat and help in combining. Add the cardamom and keep stirring until the mixture comes together and forms a lump. Put off the flame and cool the mixture.
6. To make the Sugiyan- Heat oil in a karahi for frying. Heat should be medium-high. Now make lemon sized(or a little bigger too is ok) balls of the filling and keep it aside. Check if the oil is hot by dropping little of the batter into it. If it sizzles and rises immediately, it is ready for frying.
7. Now take the Urad dal – Rice flour batter and dunk each ball into it gently, use your hands to smear the batter on the filling if required ad cover the ball. Gently drop it into the oil and fry to a golden brown colour. 4-5 Sugiyans can be fried at a time. Drain them on absorbent paper. Repeat for the entire filling and enjoy them hot.
1. I recommend not soaking the Urad dal for more than an hour as it soaks in lot of oil while frying.
2. The jaggery can be reduced to 3/4 cup depending on how sweet it is.
3. I forgot to take a picture of adding the rice flour, so don’t forget to add it if following only the pictures.
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