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Appam (Rice version)



Ingredients

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.

Jhangri



Jalebis



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




8 comments:

  1. STSeptember 13, 2008 at 4:10 PM

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

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  2. SeemaSeptember 13, 2008 at 7:08 PM

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

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  3. SunshinemomSeptember 13, 2008 at 7:26 PM

    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:(

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  4. SrikitchenSeptember 14, 2008 at 5:36 AM

    wow! it looks so good and delicious!

    ReplyDelete
  5. DershanaSeptember 14, 2008 at 11:30 AM

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

    Lovely spread :-)

    ReplyDelete
  6. AnonymousSeptember 14, 2008 at 7:17 PM

    Those are such a nice tempting sweets EC

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  7. UmaSeptember 15, 2008 at 9:29 AM

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

    ReplyDelete
  8. ChamSeptember 17, 2008 at 2:36 AM

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

    ReplyDelete

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