Karthigai Appam (Nei Appam)
Sweet rice and banana fritters: nei appam in Tamil, unni appam in Malayalam, gulittu in some Kannada homes
- 30 min (+1 hr soaking)
- Serves 20 small appams
Ingredients and method
Ingredients
- 1 cup rice flour (or soaked, ground rice)
- ¾ cup grated jaggery, melted in ¼ cup water and strained
- 1 ripe banana, mashed
- 2 tbsp grated coconut
- ¼ tsp cardamom powder, a pinch of salt
- Ghee for the appe pan
Method
- Mix the rice flour, jaggery syrup, banana, coconut, cardamom and salt into a thick, pourable batter. Rest 30 minutes.
- Heat an appe (paniyaram) pan and put ½ tsp ghee in each hole.
- Fill each hole three-quarters full and cook on medium-low heat until golden underneath.
- Turn with a skewer and cook the other side. Serve warm.
Abroad, an "aebleskiver" pan from a Danish kitchen shop is the same as an appe pan.