Karuppatti Aappam / Palm Jagerry Aappam
Aappam is a popular breakfast / dinner recipe of Tamilnadu and Kerala. Traditionally people make both savory and sweet Aappam. Even now in many villages people regularly make this healthy sweet aappam made of Palm jagerry. The photo itself tells you how soft it is in the middle, lacy and crispy in the corners...!!
Karuppatti Aappam / Palm Jagerry Aappam
Aappam is a popular breakfast / dinner recipe of Tamilnadu and Kerala. Traditionally people make both savory and sweet Aappam. Even now in many villages people regularly make this healthy sweet aappam made of Palm jagerry. The photo itself tells you how soft it is in the middle, lacy and crispy in the corners...!!
Open in Cookpad AppSteps
- 1
Wash, soak the rice, dal and fenu greek for 3 hours.
- 2
Drain the water and grind to tight and smoothe batter. While grinding add the boiled rice too.
- 3
See to it the batter is thick and tighter than regular dosa batter. Because we have to add jagerry syrup later.
- 4
Allow the batter to ferment over night or 10 hours.
- 5
In 150 ml of water add the powdered palm jagerry and allow to boil.
- 6
When the syrup starts boiling well and the jagerry melts without any lumps, switch off melt and allow to cool down.
- 7
Add the syrup to the batter with cardamom powder. Mix well. Let the batter be in the thick milk shake consistency.
- 8
Heat the Appam pan and grease it.
- 9
Pour two or three ladles of batter in to the pan and swirl it around. Drizzle few drops of oil around.
- 10
Keep the flame to medium and close the pan with a lid.
- 11
After 2 or 3 minutes open the lid and take the Aappam out. It should be cooked on only one side.
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