Aappam is a regular breakfast dish in Tamilnadu and Kerala. Karuppatti Aappam is the sweet version that is made adding Palm jagerry syrup. This is a special dish of Madurai. With millets, this turned out very soft and when had with coconut milk, it just melts in the mouth. Palm jaggery has a lot of health benefits and try to include them once in a while.
Ingredients:
- 2 Cups Kodo Millet
- 2 Cups Kodo Millet
- 2 Cups Kodo Millet
- 1.5 Cups Karuppatti/Palm Jaggery
- 1. 25 Cups Water (for melting jaggery)
- 1/2 Cup Water for grinding the Batter
- 1/2 Cup Kodo Millet Aval/Flakes/Poha
- 1/4 Cup Whole White Urad Dal
- 1/2 Tsp Fenugreek Seeds/Vendhayam
- 1/2 Tsp Cardamom Powder
- 1/2 Tsp Ginger Powder
- 1/2 Tsp Salt
- 1/2 Tsp Salt
- 1/2 Tsp Salt
Directions:
- Wash and soak millet, dal and fenugreek seeds together for 5 hours. Drain. Grind to a fine soft batter by adding 1/2 cup water in batches. Let the ground batter be thick. Ferment it for 8 hours or overnight.
- Once fermented, add salt, cardamom and ginger powders. Heat a pan, add water and palm jaggery. Once the jaggery melts, switch off. Let it cool completely. Add the cooled jaggery syrup to the batter and mix well.
- Heat an aappam pan and pour 2 full ladle of batter to make aappam. Cover with a lid and cook for 2 minutes. Once cooked, the aappam will leave the pan. No need to flip.
- Serve with coconut milk.
Note:
- Other millets like Little, Proso, Barnyard, Foxtail can be used.
- Can add little ghee while cooking. It is optional.