Wheat Appam

In our house Appams are prepared mainly during this 3 festivals – Krishna Jayanthi, Avani Avittam, Vinayaka Chadurthi. My mom only uses wheat flour. I have heard people preparing it with Rice flour/All purpose flour. It depends on your taste bud. You can also deep fry appams in Oil.

This time I prepared it using ‘Kuzhi Paniyara kal’.I haven’t added bananas to the batter. If you like the taste of banana then smash them completely and then mix them with the batter. .With the following measurement you can prepare around 10-12 appams. The recipe calls for very minimal ingredients and it takes less time to prepare as well.

Print Recipe

Wheat Appam

In our house Appams are prepared mainly during this 3 festivals - Krishna Jayanthi, Avani Avittam, Vinayaka Chadurthi. My mom only uses wheat flour. I have heard people preparing it with Rice flour/All purpose flour. It depends on your choice & taste bud. You can also deep fry appams in Oil. Thi

Servings

Ingredients

• 2 cups Wheat Flour
• 2 Cups Jaggery Syrup
• 2 tbsps Elaichi Powder
• 1 tbsp Ghee
• 4 tbsps Oil

Servings Ingredients 2 cups Wheat Flour 2 Cups Jaggery Syrup 2 tbsps Elaichi Powder 1 tbsp Ghee 4 tbsps Oil

Instructions

1. Mix wheat flour and jaggery syrup
2. Ensure no lumps are formed. Add elaichi powder and ghee to the battar
3. Let the battar sit around for 30 minutes
4. Slightly apply oil in 'Kuzhipaniyaram Kal' and pour the battar. Wait until one side is cooked completely and then flip over.

   
5. Once the appam turns golden brown remove it from flame.
6. Wheat appams are ready to be served.

   
7. This is how it looks when you deep fry

   
8.