Instant wheat flour sweet appam recipe without cooking soda,banana

Wheat flour sweet appam recipe a soft delicious appam made without banana and cooking soda

Instant wheat flour sweet appam recipe a quick, easy and delicious appam.Wheat flour sweet appam with stepwise pictures and video.

Mittu is fond of instant neiappam so I make it often sometimes even for her snackbox for her school.During this lock down sometimes when we crave for something to eat after dinner, I make this nei appam and once I forgot to add cooking soda and it was ok not too bad but the texture was not good.So I decided to try deep fried appam with some variations and tada this wheat flour appam without soda and banana came out so good.

Why my appam is not soft:

• If the batter is not thick the appams may turn out hard.
• The batter should be without lumps.
• Do not overcook, it may turn out hard and rubbery.

Why my appam drinks more oil and is oily?

• If the batter is runny, appams will drink more oil so make the batter thick.
• Also if you pour the batter before the oil is heated to right temperature then it will drink more water.

Why my appam doesnt puff up?

• Oil temperature and batter consistency is the most important for appams to puff up.So preheat oil but do not let it smoke.
• Splash oil over the appam while frying which will make the appams to rise.

Variations:

• You can increase rava to 1 tbsp too if you like very crisp edges.
• Instead of jaggery syrup you can even use brown sugar or cane sugar as such but make sure its free from impurities.
• If you want you can add 1 small banana(mash and add) and reduce jaggery a bit may be 1/3 cup should be perfect.

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Wheat flour sweet appam recipe

Wheat flour sweet appam recipe a soft delicious appam made without banana and cooking soda

Course Dessert, Snack

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 appams

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• 1/4 cup rice flour
• 1 tsp rava
• a pinch salt
• 1/8 tsp cardamom powder
• water as needed
• oil to deep fry

For jaggery syrup:

• 1/2 cup jaggery
• 1/3 cup water

Instructions

• To a mixing add wheat flour,rice flour and sooji.Strain and add jaggery sryup.
• Add salt and cardamom powder.Mix this well first then add water little by little to form a smooth thick batter without any lumps.Heat oil - add a laddle full batter.
• Slightly splash oil over the appam it will rise up, flip over fry until golden brown on both the sides.Remove, repeat to finish batter.

Notes

• Make sure oil is preheated before pouring the batter.
• The batter should be thick like idli batter consistency.
• Jaggery should be strained to remove impurities.
• Use deep curved laddle four pouring the batter.
• Adding a pinch of salt lifts up the sweetness.

How to make instant wheat flour sweet flour appam:

1. To a pan add jaggery add water to it.
   
2. Melt jaggery completely.Let it boil for 5 mins in low flame.Switch off.
3. To a mixing add wheat flour,rice flour and sooji.Strain and add jaggery sryup.
4. Add salt and cardamom powder.Mix this well first then add water little by little.
5. Form a smooth thick batter without any lumps.Heat oil – add a laddle full batter.
6. Slightly splash oil over the appam it will rise up, flip over fry until golden brown on both the sides.Remove, repeat to finish batter.
7. Soft appams ready!

My tips while making wheat flour sweet appam:

• Make sure oil is preheated before pouring the batter.
• The batter should be thick like idli batter consistency.
• Jaggery should be strained to remove impurities.
• Use deep curved laddle four pouring the batter.
• Adding a pinch of salt lifts up the sweetness.

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