SWEEP PANIYARAM

Smitha Kalluraya

Course Breakfast

Cuisine south indian

Soak rice in water for 2-4 hours . Drain excess water.
In a mixer grind rice,jaggerry,coconut and elaichi. Add little water and grind to a smooth paste.
Transfer to a vessel . The consistency should be like dosa batter / thick milkshake . Nor too thick or too thin. This needs no fermentation, but better if you give 30 mins to 1 hour resting time.
Heat the appe / paniyaram pan on medium heat. Put few drops of ghee in each hollow of the pan, so that the batter does not stick to the pan.
Just before making add a pinch of baking soda if you want and give a final mix.
Pour the batter into each hollow of the pan ,drizzle some more ghee and cover the pan.
Let the sweet appam cook on medium - low heat.When the top looks cooked and bottom would have turned golden brown, flip them with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from heat .Follow the same procedure with the rest of batter.
Sweet appa / neiappam is ready to serve. Enjoy them hot / warm as such or with honey or ghee .

While grinding the batter ,if you want you can add a ripe banana for extra flavor and softness.
The batter should not be too runny, else it will drink more ghee. If its too thick , it will become too hard.
In case while grinding the batter became watery, no problem. Adjust the consistency by mixing in a few tsps of rice flour / wheat flour.
Instead of doing this sweet appams by soaking rice, you can directly do it with wheat flour or rice flour. Just grind coconut ,jaggery n elaichi.Mix it rice /wheat flour.More work reduced. Sweet appam made from wheat flour would be more soft .
Be generous in adding ghee otherwise it may not get even browned.
Since jaggery is there , they will get brown color soon. So cook in low flame only.
In case you don;t have appam /paniyaram pans you can deep fry the appams by pouring a spoonful of batter into oil.