Samai millet | little millet 1/2 cup Jaggery 1/2 cup Small banana 2 Cardamom powder 2 pinches Coconut bits 1-2 tblsp Ghee 4-5 tblsp Salt a pinch Method:
Wash and soak the little millet for 2-3 hours.You can use kuthravali(barnyard millet) or thinai(foxtail millet) or varagu(kodo millet). Drain the water and grind this in a mixie till it gets a coarse texture. Add the banana and jaggery to this. Grind till the banana gets mashed completely. Alternatively you can melt the jaggery with little water and filter it and keep aside. Grind the batter with banana and add the jaggery syrup when it is warm. Add a pinch of salt and mix well. Let this sit undisturbed for 6-8 hours. Let the batter consistency be like dosa batter. Fry the coconut bits in 1 tblsp of oil till they become golden brown. You can add 2 tblsp of grated coconut too. Fry this in ghee till golden brown and add. Add this to the batter and add cardamom powder. Mix well. In a paniyaram pan add ghee till it fill 3/4th of the pan. Pour one big spoon of batter to the paniyaram pan. Keep the flame to medium. Cook this till it is done on one side. Gently flip this using a fork or a steel stick. Cook this till it is done. Repeat this for the rest of the batter too. These appams will stay super soft inside and crispy outside even after 3-4 hours.
Method with step wise pictures:
Wash and soak the little millet for 2-3 hours.You can use kuthravali(barnyard millet) or thinai(foxtail millet) or varagu(kodo millet). Drain the water and grind this in a mixie till it gets a coarse texture.
Add the banana and jaggery to this. Grind till the banana gets mashed completely.
Alternatively you can melt the jaggery with little water and filter it and keep aside. Grind the batter with banana and add the jaggery syrup when it is warm. Add a pinch of salt and mix well. Let this sit undisturbed for 6-8 hours. Let the batter consistency be like dosa batter. Fry the coconut bits in 1 tblsp of oil till they become golden brown.
You can add 2 tblsp of grated coconut too. Fry this in ghee till golden brown and add. Add this to the batter and add cardamom powder.
Mix well. In a paniyaram pan add ghee till it fill 3/4th of the pan. Pour one big spoon of batter to the paniyaram pan. Keep the flame to medium. Cook this till it is done on one side.
Gently flip this using a fork or a steel stick. Cook this till it is done. Repeat this for the rest of the batter too. These appams will stay super soft inside and crispy outside even after 3-4 hours.
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