Thirukarthigai is a festival celebrated in southern part of India. It is considered birthday of lord murugan. People celebrate this festival by litting lamps, firing crackers etc. Over and above all as always thiru karthigai festival is teh festival of light, delicious sweets and savories.
Some sweets that are typically made especially during this function that is considered mandate is appam. Appam is a sweet made with rice flour typically. However, for instant recipe form of appam can be made with wheat as well
Recipe for rice appam preparation:
Rice - 4 cups (raw rice)
Urad dhal - 1 cup
Jaggery - grated 1 cup (as per taste)
Powdered cinnamon
cashews - broken
Coconut flakes - grated or flakes
Method of preparation :
1) Soak rice and urad dhal together in water for 2 hrs minimum
2) Grind well in mixer grinder. Towards the end add jaggery and grind well. Make sure this mixture is thick and not too watery. once done add powdered cinnamon, broken cashews, coconut as flakes or ground coconut
3) Heat oil in a pan in maximum flame for few minutes until it becomes smoky hot
4) Lower flame to minimum
5) Using spoon add the batter onto oil and make small sweet patties
Serve hot to enjoy the best full taste of rice appam
Wheat Appam:
A variant of rice appam is wheat appam. It can be made in less than 30 minutes as the overhead of grinding the ingredients is avoided herein.
Ingredients Needed:
Wheat - 2 cups
Sooji (rava) - 1 cup
Sugar - 1 cup (as per taste)
Powdered cinnamon
cashews - broken
Coconut flakes - grated or flakes
Method of preparation :
1) Add wheat, sooji, sugar, mix well with water and keep aside for 30 minutes. This is to make sure sooji mixes well with wheat.Add
Note: Dont add too much water as loose consistency will nto work as expected
2) powdered cinnamon, broken cashews, coconut as flakes or ground coconut
3) Heat oil in a pan in maximum flame for few minutes until it becomes smoky hot
4) Lower flame to minimum
5) Using spoon add the batter onto oil and make small sweet patties
Serve hot to enjoy the best full taste of wheat appam
If the batter becomes too watery, add some wheat flour to make this thick
Time to cherish appams alongside karthigai vadai
Some sweets that are typically made especially during this function that is considered mandate is appam. Appam is a sweet made with rice flour typically. However, for instant recipe form of appam can be made with wheat as well
Recipe for rice appam preparation:
Rice - 4 cups (raw rice)
Urad dhal - 1 cup
Jaggery - grated 1 cup (as per taste)
Powdered cinnamon
cashews - broken
Coconut flakes - grated or flakes
Method of preparation :
1) Soak rice and urad dhal together in water for 2 hrs minimum
2) Grind well in mixer grinder. Towards the end add jaggery and grind well. Make sure this mixture is thick and not too watery. once done add powdered cinnamon, broken cashews, coconut as flakes or ground coconut
3) Heat oil in a pan in maximum flame for few minutes until it becomes smoky hot
4) Lower flame to minimum
5) Using spoon add the batter onto oil and make small sweet patties
Serve hot to enjoy the best full taste of rice appam
Wheat Appam:
A variant of rice appam is wheat appam. It can be made in less than 30 minutes as the overhead of grinding the ingredients is avoided herein.
Ingredients Needed:
Wheat - 2 cups
Sooji (rava) - 1 cup
Sugar - 1 cup (as per taste)
Powdered cinnamon
cashews - broken
Coconut flakes - grated or flakes
Method of preparation :
1) Add wheat, sooji, sugar, mix well with water and keep aside for 30 minutes. This is to make sure sooji mixes well with wheat.Add
Note: Dont add too much water as loose consistency will nto work as expected
2) powdered cinnamon, broken cashews, coconut as flakes or ground coconut
3) Heat oil in a pan in maximum flame for few minutes until it becomes smoky hot
4) Lower flame to minimum
5) Using spoon add the batter onto oil and make small sweet patties
Serve hot to enjoy the best full taste of wheat appam
If the batter becomes too watery, add some wheat flour to make this thick
Time to cherish appams alongside karthigai vadai
