Sweet Appam is a simple and delicious snack prepared during many festivals. Sweet Appam can be prepared with rice/wheat/maida as the main ingredient. It can be deep fried or cooked in a pan used to make kuzhi paniyaram. There is difference between Appam (அப்பம்) and Aappam (ஆப்பம்), though many people simply write in English as Appam for both.
Here I have prepared deep fried Sweet Rice (Inippu Arisi) Appam – (இனிப்பு அரிசி அப்பம்) with rice as the the main ingredient.
- Raw rice – 1 cup
- Jaggery (roughly chopped) – half cup
- All purpose flour or maida – 1 tablespoon
- Ripe banana (small) – 1 no
- Grated coconut – 1 tablespoon
- Cardamom – 3 no
- Salt – pinch
- Ghee – 1 teaspoon
- Oil – for deep frying
- Soak raw rice for one hour; drain and grind in a mixer-grinder (with cardamom) for few seconds to powder it coarsely like rava.
- Add jaggery, salt, coconut and grind for few seconds (if needed add little water).
- Peel banana and cut into pieces; add banana pieces and grind for few seconds; transfer this to a bowl.
- Now add maida, ghee and mix well to form a thick batter so that it can be taken in small quantity easily with a spoon or fingers.
- Heat oil in a pan; take small amount of batter with spoon or fingers and deep fry in moderate heat.
- Now Sweet Rice (Inippu Arisi) Appam is ready.
- Here is the cutaway section of a Sweet Rice (Inippu Arisi) Appam.
- Too thin batter may absorb more oil. Too thick batter may not cook well inside/outside and the appam may be hard.
- A pinch of cooking soda may also be added in the batter to make soft appam (I generally avoid using cooking soda).
- Quantity of jaggery may be varied to suit your choice.