June 21, 2017

Karuppatti Aappam (Aappam with Palm Jagerry)

Aappam is the regular breakfast we make often with kadalai curry as the side dish. Karuppatti Aappam is the sweet version of the same one that is made adding Palm jagerry syrup. It just melts in mouth and tastes divine when had with coconut milk as side dish. It is a healthy breakfast too..
  • Pre time: 20 mins
  • Cooking time: 20 mins
  • Serves: 4 to 6

Ingredients for making Karuppatti Aappam:

  • Raw rice 1 cup
  • Par boiled rice / Idli Rice  1 cup
  • Urad dal 3 table spoons
  • Fenugreek seeds / Venthayam 1 tea spoon
  • Poha / beaten rice flakes 1/2 cup
  • Karuppatti / Palm Jagerry powder 1 cup
  • Ghee or oil

How to make Karuppatti Aappam?

Wash the rice, urad dal and fenugreek seeds well and soak in water for three hours. Wash the Poha and add to the soaked items before grinding.
Grind the stuff to thick fine batter using less water.
Since we have to add the jagerry syrup, let the batter be thick.

Allow the batter to ferment for 8 hours or overnight.
In pan add a cup of water with the powdered palm jagerry and boil till the jagerry dissolves.
Filter it to remove the dirt and boil again.
When the syrup comes to honey consistency switch off the stove.
Once it becomes warm add to the batter and mix well.
Heat the Appe pan with few drops of oil or ghee.

Let the batter be in milk shake consistency.
Pour two ladles of batter to the pan and swirl around.
Close the pan with a lid and keep the flame to medium.
After 2 or 3 minutes take off the Aappam from the pan and serve.