Ingredients:
1 cup rice
3/4 cup grated jaggery
2 tbsp grated coconut
1 small banana or 3/4 of a big banana
Oil to fry
Appam mould
Method:
Soak the rice for an hour, then drain and put in a blender along with coconut. Grind well, then add the jaggery and banana. Grind into a thick mixture like pancake or idly batter.
Put oil in a nonstick mould and pour the dough into each hole. Fill only 3/4 of each hole. When one side is done, turnover until both sides turn golden.Remove onto a paper towel to soak any excess oil. Sprinkle a dusting of sugar on top.
Store in an airtight container. Serve warm.
1 cup rice3/4 cup grated jaggery
2 tbsp grated coconut
1 small banana or 3/4 of a big banana
Oil to fry
Appam mould
Method:
Soak the rice for an hour, then drain and put in a blender along with coconut. Grind well, then add the jaggery and banana. Grind into a thick mixture like pancake or idly batter.
Put oil in a nonstick mould and pour the dough into each hole. Fill only 3/4 of each hole. When one side is done, turnover until both sides turn golden.Remove onto a paper towel to soak any excess oil. Sprinkle a dusting of sugar on top.
Store in an airtight container. Serve warm.
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