Karthigai festival is celebrated during November/December when lord Muruga was born. The house is decorated with lamps and mom makes poori urundai, unni-appam(sweet version), moru appam, adai etc. In my in-laws they have the tradition of making kadalai urrundai (peanut-balls).
Ingredients:
1 cup - Raw rice
2 tbs - Urud dhal (ullundu)
1 small banana- ripe
1-cup Jaggrey
Coconut - cut in cubes
cardamom - few pieces
Appa karai - utensil will with small semi-circular holes.
Oil for frying
Soak rice and dhal together for 4-6 hrs and grind it in a mixer / grinder and then finally add banana and the jaggrey to it. See that you use minimum water while grinding the batter as when you add jaggrey the batter becomes little watery. Incase if you want the appam little softer its good idea to grid the batter in the morning and let it ferment till evening or increase the urud-dhal quantity. But a note though, softer appams soak more oil. The appa-karia that my mom has bigger holes and needs lot of oil, but nowadays you get the non-stick version which uses minimum oil and the size of the appam is also tiny.
First heat the appa karai with some oil in all the holes, once the oil is nice hot pour the batter to 3/4 level of each hole wait for a minute or two when you see bubbles with help of the stick prick the appam and turn it around so that it can cook it on the other side too. Wait for a minute or two and then remove them from the appa karai. Then again pour some oil in the holes in case it needs oil for the next batch. For flavor you can also add small quantity of ghee along with oil. Enjoy them hot.
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