Vella appam – Deep fry method- Janmashtami special

       I have actually posted alow fat appam long ago where I have used rice and then a paniyaaram pan for cooking them. I made them for kaarthigai.

      I made them for Krishnashtami this time. So here I am posting another method which is quite easy actually than the previous one.It does not involve soaking and grinding rice like the previous one. I have used a combination of wheat flour and rice flour. And I decided to deep fry them as well this time as I felt it really does not matter doing it once in a while. But you can use the paniyaaram pan here too if you are really conscious about deep frying them.

       They were quite crispsy on the outside and very soft inside, just delicious. Most important, my kiddo loved them and gobbled a few without being told!!


Print Recipe
Vella appam - Deep fry method- Janmashtami special Yum
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 180 minutes
Servings
Ingredients
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 180 minutes
Servings
Ingredients
Instructions
  1. Soak the jaggery in half cup of water for an hour till the jaggery dissolves in it. Now add the flours,cardamom powder along with mashed banana and grated coconut. Mix well to form a paste. Leave the mixture for around 2-3 hours which is very important for soft appams.Heat the oil for deep frying. When the oil is really hot, drop spoonfuls of the batter in the hot oil. Fry till it gets golden brown.Remove from oil and place on a tissue or on a vessel with tiny holes to drain out the excess oil.
  2. Notes- I have seen iron appam pans which can be immersed in hot oil after pouring the batter in small cups in them. You can use that if available.
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16 thoughts on “Vella appam – Deep fry method- Janmashtami special”

  1. This is how we make them for karthigai deepam. a very tasty snack. I do not use the banana so it turns out slightly harder than this one detailed by you.

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