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Appam (Sweet Vella Appam)

A common preparation during festivals, this deep fried Appam is an authentic South Indian sweet! :)

Sweet Vella Appam Recipe

Disclaimer: I do not like Sweet Appam as much as a brownie. But I know so many people who love this South Indian sweet that I felt obligated to post this recipe – And FYI, I didn’t make this Appam – Mom did. :D

This is made with Rice, Jaggery and a few additional ingredients and is actually really simple to make. You can deep fry (like I did) or use a special pan with grooves in it (called Appam pan or Appa-Chatti or Paniyaram pan) to just shallow fry them.

I’m not a fan of Jaggery so I end up eating just one or two. For people who love Jaggery, this is definitey a must-try. You can probably try with Brown or Raw Sugar if you don’t have jaggery. I haven’t tried so I cannot vouch for the taste.

Sweet Appam Recipe | Nei Appam or Vella Appam

Soak Rice, Rava for 2 hours. Add it to a blender.
Sweet Vella Appam Recipe

Grind to a smooth paste (don’t add a lot of water)
Sweet Vella Appam Recipe

When that’s done, add the jaggery to the blender & blend again.
Sweet Vella Appam Recipe

The jaggery should be mixed well. (You can try Brown or Raw sugar too)
Sweet Vella Appam Recipe

Add coconut and cardamom powder to this and pulse again
Sweet Vella Appam Recipe

The batter is ready. It should be like a cake batter.
Sweet Vella Appam Recipe

If you’re going to use the Appa-chatti, you can just lightly grease each groove (hole) and pour the batter into each groove upto about 3/4th of the height. Cook on one side for about 3-4 minutes on medium heat and flip and cook again for 3-4 minutes.

If you’re deep frying, heat enough oil and drop ladle full of batter. Make sure not to over crowd the pan.
Sweet Vella Appam Recipe

Fry until deep brown on both sides.
Sweet Vella Appam Recipe

Enjoy.
Sweet Vella Appam Recipe

Appam (Sweet Vella Appam)
 
Prep time
Cook time
Total time
 
Nei Vella Appam
Author:
Cuisine: South Indian
Serves: 8-12
Ingredients
  • ½ cup Raw Rice
  • 1 teaspoon Rava (Semolina) (Sooji)
  • ¼ cup Jaggery (Gud / Vellam) {You may try Brown or Raw Sugar} (adjust for sweetness)
  • Vegetable Oil or Ghee (clarified butter) - As required (shallow or deep fry)
  • ¼ teaspoon Cardamom powder (elaichi)
  • 2 tablespoons grated Coconut (optional)
Instructions
  1. Soak Rice, Rava for 2 hours. Add it to a blender. Grind to a smooth paste (don't add a lot of water)
  2. When that's done, add the jaggery to the blender & blend again. The jaggery should be mixed well. (You can try Brown or Raw sugar too)
  3. Add coconut and cardamom powder to this and pulse again The batter is ready. It should be like a cake batter.
  4. If you're going to use the Appa-chatti, you can just lightly grease each groove (hole) with Ghee or Oil and pour the batter into each groove upto about ¾th of the height. Cook on one side for about 3-4 minutes on medium heat and flip and cook again for 3-4 minutes.
  5. If you're deep frying, heat enough oil (or Ghee) and drop ladle full of batter. Make sure not to over crowd the pan. Fry until deep brown on both sides & Enjoy warm or after
  6. Store in air tight box in fridge upto 1 week - reheat & consume
Notes
  1. You can add 1 tablespoon urad dal (split black gram) or 2 tablespoons of wheat flour to ground rice and jaggery mixture too if you want.
  2. You can add mashed banana (1 banana) to get pillow soft appams.
  3. A pinch of baking soda can be added just before making this to get extra crispy Appam.
  4. If you feel the jaggery has impurities then grind the rice separatelythick, and melt the jaggery in little water and add filter this and add this to the rice paste.

 

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

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