We wanted to try out a healthy version of the delicious neiappam. When my mom visited USA a couple of years back, she decided to experiment with baked appam, and as usual the experiment was successful.
We made both varieties of the appam, both baked and the fried version as well as Sharkara Dosai, using the same batter for this Karthikai. The appams were baked in a muffin tray.
Makes: Around 60 baked Appams (baked in a muffin tray)
- For the Batter
- Chemba puttu podi-1 kg
- Vegetable oil-1/4 cup
- Ghee-1 tsp
- Jaggery- ½ kg
- Small Ripe Plantain (Rasagadali variety) -5 or if you are using banana available in American Grocery Stores, use 3
- Coconut-2 tsp (chopped fine)
- Jeera-1 pinch
- Til-1 pinch
- Salt-1 pinch
- Soda-1 tsp
- Coconut milk-3/4 cup
- Milk – 3.5 cup (adjust quantity to get consistency of dosa batter)
- Cardamom powder – 1 tsp
- Ghee-1/2 tsp for greasing
- Confectionary sugar – for coating the appams
- Wheat flour – if making sharkara dosai
- Melt the jaggery in 1/4 cup of hot water and strain.
- Roast the til and jeera and wash.
- Fry the coconut till you get a nice aroma and a reddish pink color
Making the batter
- In a hand mixer, add jaggery water, oil and ghee and blend until creamy. Fold in all the other ingredients except salt and soda to the consistency of dosa batter. You can add more milk if needed, to get the desired consistency. It is very important to reach the right consistency, so make sure that it is neither too thick nor too thin, and just like dosa batter. Allow to ferment overnight.
- The next morning, add salt and soda and, mix with a long fork and keep it undisturbed for another hour. By this time, the batter will rise to the required consistency.
Making baked appam
- Pre-heat oven at 400 degrees Fahrenheit
- Grease muffin tray with some ghee and dust with some flour
- Bake at 400 degrees Fahrenheit for 15 minutes. When well baked, it will form a red color. It might take lesser or more time depending on your oven settings
- Remove with a pointed needle or narrow porous ladle and let them cool.
- Dust the baked appam with confectionary sugar till they are well coated on all sides
For the Fried Appam
- Save some batter for the fried appam and fry in a appam pan (Appa karai) till both sides are well cooked
- Dust it with some sugar, after it cools down
For the Sharkara Dosai
- For 2 cups of the batter, add 1/4 cup wheat flour, 1/8 cup milk and mix well till you get a dosa batter consistency
- Spread the batter into dosas and drizzle some ghee for an enhanced taste
Important: Storing the Appam and Retaining its shelf life
- Once you add the soda to the batter, try to use it as soon as possible for making the appam
- After you make the appam, store it a cooler place or refrigerate it for more shelf life. You can microwave before eating
- If you use Rasagadali variety of banana, it will have more shelf life
- My appams got spoilt a couple of days after making them, so it is a hard lesson that I learnt. Hence I am sharing these two important tips
Sit back and enjoy 🙂