Baked Appam V 2.0

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On the occasion of Srikrishnajayanthi, I made appam. This is another version of my earlier recipe – “Baked Appam for Karthikai”. This time, I made it using “Wheat Puttu Podi” and used 2% milk instead of the rich coconut milk. The appams turned out really soft and tasty and I did not feel very guilty indulging in a few extra appams 🙂

Ingredients

  • For the Batter
    • Wheat puttu podi-1/2 kg (Approximately 1/2 packet of the Nirapara Puttu Packet)
      • If you don’t have wheat puttu podi, you can  use wheat flour and roast it slightly
    • Vegetable oil-1/8 cup
    • Ghee-1 tsp
    • Jaggery- 1/4 kg (approximately 4 big blocks)
    • Ripe Banana – 2
    • Shredded Coconut- 1/4 cup
    • Jeera-1 pinch
    • Til-1 pinch
    • Salt-1 pinch
    • Soda-1/2 tsp
    • Milk – 2 cups (adjust quantity to get consistency of dosa batter)
    • Cardamom powder – 1 tsp

Method

Basic Preparations

  • Melt the jaggery in 1/8 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/ cupcake tray with some ghee and dust with some flour
  • Pour one ladle of the appam batter into each mould , so that it just covers 1/3 of the space
    • Note: I used a cupcake tray to get a nice appam shaped like a round cookie. You could even use a cookie sheet. I found that making use of the muffin mould gave me a nice round shape
  • 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

Enjoy the appam 🙂

Note: You can use the same batter to prepare traditional neiappam. Grease a paniyaram pan with ghee and pour the batter, and cook well on all sides. Your neiappam is ready

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3 thoughts on “Baked Appam V 2.0

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