Tag Archives: deepam

Verkadalai Urundai

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Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

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Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

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  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

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  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

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My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

Baked Nei Appam

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It is been a while since I tasted Nei Appam. Recently I saw my friend Priya’s Nei Appam. After seeing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.

Baked Nei Appam

Preparation time:  5mins  |  Cooking time: 20 mins

Recipe Category: Snacks/Sweet

Ingredients:

Rice Flour – 1 cup

Jaggery, grated – 1/2 cup + 2 tbsp (Adjust according to your sweetness)

Fresh grated coconut – 3 tbsp

Cardamom powder – 1/4 tsp

Water – 2 tbsp

Salt – 1 pinch (optional)

Ghee (clarified butter) – 2 tbsp

Method:

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off

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  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature

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  • Knead them into a pilable dough

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  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray

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  • Bake them for 12 – 18 minutes turning sides in between. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage

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My Notes:

  • If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency).  Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
  • Banana can be added. Adding banana makes them soft
  • If you doubt whether jaggery may have impurities, you can filter  them after melting
  • If you want to reduce ghee, add a tsp of ghee in the batter and use oil for greasing
  • Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful