This is a sweet that's mostly prepared during south indian festivals but for those with a taste, it's a celebration anytime you have it.
Soak rice in water for few hours. (3hrs - recommended but 1hr works)
Soak jaggery in water and remove the impurities.
Drain water from rice and grind it to a fine paste.
Add jaggery to the paste and grind both together.
Add banana and mix it in the grinder/mixie.
Transfer the mix to another bowl. Add the grated coconut and cardamom powder and mix.
The mixture should neither be watery or too tight. (Similar to pancake batter or dosa batter).
Keep the mix aside for over an hour. (Any less also is fine)
Heat ghee/oil in a frying pan.
Fill a deep spoon with the batter and pour it slowly in the oil. (There's a special utensil called "Paniyaram Pan" for frying appams. If you find one, you can use that too.)
Pour as many spoons as the pan has space for. However, each ball should almost completely immerse in the oil.
Fry till both sides of an appam turn golden brown/deep brown. (Color will vary according to the type of jaggery)
Serve the beautiful appams after lunch, before lunch or have it as a snack.
After all this, you will notice the jaggery water that's leftover from immersing jaggery. What do you do with it? Check out "JAGGERGIN"
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