Appam (Rice version)


1 cup raw rice (soaked in water for 1/2 hour)
1/2 to 3/4 cup crushed jaggery(depending on taste)
1 tsp cardamom powder
Oil to fry

Drain out all the water and grind it in the mixer to get a coarse powder. Add the cardamom powder and jaggery to it and grind again to get a thick batter.

Heat oil and when hot, take a big spoon full of the batter and pour it slowly in the oil. It will spread by itself to a round. Let it cook on low flame till it puffs up. When it starts turning brown, turn and cook on other side as well.

Cool and store in an air-tight container.



Appam, Jalebis and Jhangri are my entry to Mythreyee's Sweet Series:Deep fried or steam cooked event.


Sireesha said...

So many varities of sweets EC.I can't just take eyes out of it.

Seema said...

All sweets look yum yum!! Man your on a cooking marathon.. so many dishes for an event, good job EC!!

sunshinemom said...

I wondered about the shape when I saw the picture! Never made it directly in kadai without appakaaral! Very nice entries - I would like to try the jangris but no takers for it in my place:(

SriLekha said...

wow! it looks so good and delicious!

Dershana said...

Hey EC, was thinking of making Neyyappam :-)especially since I don't have the unniyappam mould with me here.

Lovely spread :-)

Hima said...

Those are such a nice tempting sweets EC

Uma said...

I love all these sweets! You're tempting me EC! You made them so perfect.

Cham said...

Hmm, i should try ur jhangri for deepavali :) Looks yum!

Looking for something


Easycrafts video tour


Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at