Thiru Karthigai (கார்த்திகை தீபம்) is celebrated in Tamilnadu during the Tamil month ‘Karthigai’. Like every other celebration we make special Nevedhyams/offerings to God. Uppappam/Savory Appam is one among the offerings prepared along with Puffed Rice balls (Pori Urundai), Sweet Appam etc. In some households they prepare Adai (Savory Crepes) instead of Uppu Appam. The batter recipe I mentioned below can be used in multiple ways. This Uppappam is based on my mother-in-law’s recipe. In Amma’s place we don’t have the tradition of preparing Uppappam. Amma usually makes Pori Urundai, Whole Wheat or Rice flour based Sweet Appam, Vadai, Payasam 😃 Have been making this dish post marriage and I absolutely love it. Not just on Karthigai you can make this as a breakfast on regular days too. Traditionally the Uppappam batter is deep fried in oil. It yields crunchy & delicious Appams. However I have cooked them in Paniyaram Pan. This is just my personal preference.
Uppu Appam can also be prepared as an evening snack for kids. It can be served with either coconut chutney or Tomato Chutney. Make sure you ferment the batter well. Also adding Raw Rice (பச்சரிசி) yields a lovely texture to the Appam. The hero of the dish is Coconut. The subtle coconut flavor in the batter tastes so good especially when deep fried. Shall update the pics when I prepare Uppu Appams by deep fry method. The pictures in the post were taken when making them in Paniyaram Pan. You don’t have to add Urad dal or Idli Rice. That is the difference between regular Adai batter & this Uppu Appam You can check the recipe for Sweet Appam here.