Urad Dal (Ulundu in Tamil) Sweet Appam is prepared with urad dal, jaggery, coconut and fried channa (Pottukadalai in Tamil). It is a healthy snack for children as urad dal and jaggery is a good combination.
I prepared this appam in microwave oven with a microwave safe Idli mould. I came to know about this appam when I attended a one day microwave wave cooking class two years back. Less oil is needed to cook appam in microwave oven.
Cooking time: 2 minutes for 2 appams
- Urad dal or split black gram – ½ cup
- Grated coconut – ½ cup
- Grated jaggery – ½ cup
- Pottukadalai (fried channa) – ½ cup (powder it coarsely)
- Ghee – 1½ tea spoon
- Cardamom powder – generous pinch
- Finely cut coconut pieces and raisins – few for garnishing
- Salt – pinch
- Soak urad dal for 30 to 45 minutes; wash twice and grind to a smooth fluffy paste; add lastly the grated coconut, jaggery and half of the ghee; run the mixer for few seconds to mix well.
- Remove, add pottukadalai powder and mix well; this should be like idli batter, neither thick nor loose.
- Grease the cups of microwave safe Idli mould with little ghee; pour the mix in the mould; put some finely cut coconut pieces and raisins in the cups either in the bottom or on top after filing with batter.
- Set the microwave on 100% power; cook in microwave on high for two minutes.
- Allow it to cool; insert a tooth pick and if it comes out clean, it indicates that appam is fully cooked. Appams with garnishing at the bottom and garnishing on top are shown below.
- Repeat the above process, for the remaining batter also.
- Serve hot or cold. It tastes nice with texture like an appam.
Here are some more Ulundu (Urad Dal) Sweet Appams (in different lighting) and a cutaway section of appam.
- Ripe banana can be added in the mix to make it more tasty.
- Cashew nut or badam pieces can also be added.
- To cook safely, follow guidelines given in your microwave user manual.