Tuesday, September 11, 2012

Chakkarai Appam

This Appam is my favourite and for every function or festival at home my mom makes this and this is a must in my house for Krishna Jayanthi. This is my grandmother's recipe that will never fail you.

  • 1 cup Rava
  • 1 cup Maida (All Purpose Flour)
  • 1 cup Sugar
  • 1 cup Milk
  • Pinch of Cardamom
  • Oil to deep fry
  1. Mix all the ingredients except oil, in a bowl and keep aside for 3-4 hours.
  2. Heat Oil in a kadai. Add a small drop of the batter in the oil and if it sizzles up immediately then it means the oil is ready. 
  3. Using a tablespoon, pour the batter in the oil to make the appams. Cook the Appams on medium flame only, otherwise they wouldn't get cooked.
  4. Flip them when they turn brown and remove them using a slotted spoon once they are completely browned on all sides.
  5. Drain the excess oil on a paper towel and store them in an air tight container once they cool down completely.

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