Unni Appam / Nei Appam / Paniyaram recipe
Unni Appam or Nei Appam , are traditional recipes of kerala. Usually prepared on various occasions, whereas to prepare them you definitely don't need any reason .
If you are not a jackfruit person , you can totally skip it ..but trust me with the aroma and taste .. you cant beat it.
You can prepare it plain as well , totally skipping the jackfruit preserve all together .
You can substitute over ripe banana instead of jackfruit ( preferably if you get a over ripe Kerala banana or any regular banana) mash them and add them just like that into the rice paste.
Ingredients listed as below :-
Method :-
1) Soak 1 cup of basmati rice for 4 hrs .
After 4 hrs wash the rice 3 times properly and drain all of the water .
2) Drain all the water .
Once the water is drained ,you have 2 options :-
1st Option :- If you have a good grinder ,powder the rice into very fine powder .
2 nd option :- You can add 1/2 Cup of water , and grind into very smooth paste.
3 ) Once you have fine powder or smooth rice paste , add it in a large bowl & mix in all the other ingredients as below .
a) Jackfruit Preserve (optional) but trust me if you add it , the appam will have out of this world taste.
This preserve is something you can make ahead of time & store in air tight container in your Freezer section of your refrigerator . And you can make various other recipes with this preserve. This preserve can stay in the freezer for more than 1 year.
b) Cardamom Powder - 1/2 - 1 Tsp .
( Had pre dry roasted & grinder into smooth powder & stored in air tight container )
C)
In a pot , take 1/2 glass/ cup of water and add jaggery to melt , and keep boiling until the jaggery is completely melted and thickens .
Please do not add too much water or the rice batter will be too watery and while frying the appam will suck in too much oil and harden . And once warm enough , pour it through a TEA FILTER to catch any foreign particle.
D) Dry roast sesame Seeds until golden brown ( make sure you do it on low- medium flame ) & add it in the bowl of rice mixture .
E ) FENNEL SEEDS :- Add the fennel seeds into the rice mixture , just like that without roasting.
F ) Baking Soda - 1 pinch
G ) Combine & mix all well together .
THE MIX SHOULD NOT BE TOO WATERY . JUST IN CASE YOU DID MISTAKE & THE BATTER IS WATERY , SO YOU WILL HAVE TO SOAK MAY BE 1/2 CUP OF RICE AGAIN FOR 4 HRS.
AND MAKE POWDER OR THICK PASTE AND ADD IT IN THE MIXTURE .
H ) UTENSIL NEEDED :- >
You will need either Appe patra ( for reference please find the below picture )
OR
If you don't have one you can definitely make use of any kadhai , to deep fry .
I ) Coconut Oil -2 TBsp to start with and 1/2 Tsp of GHEE , the ghee will make sure the Appam turn out to be very soft and moist .
J ) If you are using Kadhai , pour ONLY 1 scoop with the smallest ladle possible.
K ) When you purchase Appe patra , make sure you buy the medium - large Appe patra, so its easy to make appam without being over cautious of oil spilling over .
Whenever you see oil is reduced ,keep adding coconut oil 1 spoon by spoon & little ghee along and shallow fry until you are completely done withe batter .
* Note to remember here :- fry on low- medium flame ( not high ) , so it cooks evenly.
Shelf life for this is for 1 month & more.
you can even place it in air tight container and store them in fridge , which will last longer.
But i guarantee , if you made it right the same way mentioned , it wont last a week !
Hope you will make it some day and enjoy the goodness in real sense. well if you do , please dont forget to leave a comment or write to me , this way it will encourage me to work better.
Thanks for stopping by .
