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Traditional Kerala sweet prepared without coconut & banana
Published On: 16 Jun 2005
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Wash and soak the rice for 3 hrs.
Drain and grind to a very fine paste adding as little water as possible.
:- Make sure there is no grain in the paste to avoid bursting ( of appam.
Mix jaggery with 1/2 cup of water.
Heat it on a low flame, stirring, till jaggery dissolves completely.
Strain and make a syrup, till you reach a stage when 1 tsp of the syrup, when added to 1 tbsp of water, forms a butter like mass.
Remove from flame.
Add the ground paste, cardamom powder and blend thoroughly well to form a thick pouring consistency.
Rest it for atleast 12 hrs.
Heat a mixture of oil and ghee in an appakkara.
Pour 1 tbsp in each mould and slightly reduce the heat.
When one side is cooked, flip the side to cook the other side too.
When done, remove and spread on a kitchen tissue to absorb excess oil.
:- Since banana & coconut are avoided, this preserves better.:- A larger amount of the (appamavu ( can be made by this method and frozen in small ziplock covers in the freezer compartment. As and when necessary, one packet may be taken out and kept to thaw and appams made. The frozen mixture preserves well for 2 - 3 months.
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