Whole Wheat Appam

 This is a life savior recipe that suits all festivals. Boli and appam are must for avani avittam celebrated by Tamil Brahmins. It is even prepared on the day of Bogi, the day before Pongal and as well as Karthigai Deepam. Traditionally, appam is prepared with rice flour and jaggery. This recipe turns out to be a bit difficult for beginners, however not all that complicated as it may sound.
The alternative here is much easier and tastier as compared to the traditional recipe that has only rice flour and jaggery.
The reason why I call this whole wheat appam a life savior is because of its simplicity. It involves very little effort, some simple ingredients and a little patience to fry, the result is an awesome snack which kids really love.
Moreover, this is easy when compared to rest of the complex sweet recipes that are important for any given south Indian festival.

While Wheat Appam

Prep time 30 mins
Cook time 30 mins

Serves: 4

Key Ingredients
Whole wheat flour 1 cup (1 cup = 200 ml)
Rava or Sooji 1 cup
Rice flour 1 cup
Powdered Paagu vellam or dark brown Jaggery 1 cup ( can be adjusted according to your taste but not more than 1 1/4 cup)
Water 3 cups ( ideally the batter should be like dosa batter so you may need more, it is best to be watchful while adding water)
Cardamom powder 2 tbsp
Dry ginger powder 1 tbsp
Mashed Ripe banana 1 no.
Finely Chopped coconut pieces or grated coconut 1 tbsp (Optional)
Oil 1 cup for frying

1. In a large vessel, put all the dry ingredients and mix well (Whole wheat flour, Rice flour, Rava, Cardamom and Dry ginger powder)
2. Soak the jaggery in one cup water and strain it.
3. Pour this jaggery syrup and 2 cups water to the dry ingredients and mix well.
4. Add more water and mix well as the batter should not form lumps.
5. Now add the mashed banana and the chopped coconut pieces to the mixture and mix well.
6. Leave the batter for half an hour. Check for the batter’s consistency, it should be exactly like dosa batter’s.
7. In a frying pan, heat oil in medium flame.
8. When the oil is hot enough for frying, scoop out some batter with help of a spoon and pour it in the oil.
9. If the batter is perfect, the appam would rise a little and it wouldn’t stick to the pan. You can fry only one appam at a time. So it involves lot of patience!
10. Once it is a little dark brown, take it out.

Serve hot as an evening snack!

1. If the batter sticks to the pan and if the appam is not frying properly, add some more wheat flour. This will instantly thicken the batter and the taste will remain the same.
2. If you want to avoid deep frying, you can use the Kuzhi Paniyaram pan and use a little ghee and oil as I have already shared in Sweet kuzhi paniyaram recipe.
3. You can even use palm jaggery instead of regular paagu vellam if you want to make it more healthier
4. Adding banana is optional. You can use morris or poovan or nenthran. I prefer using any of these varieties of banana as it compliments well with jaggery.

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