The dream run with Appams continue, thanks to Mom who gave me a non-stick Appam vessel on her last visit. Per Pooh’s suggestion, I have used it to make batata wadas. Dahi wadas are next! I can’t wait!
Back to the sweet Appam’s, though; this is one of my favorite sweet dishes, right up there next to puran polis. To give you proof, Mom’s menu for my Dohal jevan, included puran polis and these sweet appams. Here is the recipe:
Ingredients:
Rava/Semolina – 1/2 cup (1 wati)
Grated Coconut – little bit more than 1/3rd of a cup (3/4th wati)
Jaggery – little bit more than 1/3rd of a cup (3/4th wati)
Milk – 1/4th cup (enough to soak the ingredients)
Flavoring:
Two hefty pinches of grated nutmeg
Method:
1. Soak the rava, grated coconut, jaggery and milk and keep it overnight (or for 8 hours). Consistency should be like Dosa dough.
2. Add the nutmeg, just before making the appams
3. Heat the Appam vessel (set on Medium)
4. Add a big drop of ghee for each appam
5. Spoon a tablespoon, per appam into the mold
6. Cook for 3 minutes on each side (I have an electric cooktop. I think it will cook faster on gas.)
Soft and fluffy appams are ready for you to devour!
Do let me know if you try these out!
