I haven’t come across Unniappams or Neyyappams in T.N and eventually realized them as the 'copyrighted products' of God’s own country! :).
Having grown up with them, Unniappams being an all time favourite, I get hit with that natural craving now and then.V, kids and my inlaws are never fans of sweets, and I seldom make the sweet appams at home.
Godhumai Vella (jaggery) Appam is a simple recipe from V’s Ammayi(granma) - a quick to make appam that’s again, cousins of my favourites above ;)..and yeah!! satisfies the craving really well.
Ammayi ; the best cook at home, not much mobile without support at present, unfortunately doesn’t follow exact measurements when it comes to cooking and just gave a short narration of how to go with it.I tried this when I was with her last month.
Here’s her version- (for my patient readers who can read and follow Tamil typed in English ;))
Oru kinniyile ¼ padi thalai thatti godhumai mavu edu.Oru ‘ara urundai’ vellam nalla thatti athula podu.Romba koncham arisi mavu.Thengai oru kaippidi, soda uppu, uppu oru sittikai ( rombavum pottudathe, vellathula uppu irukkum), vasanaikku yela thool.Thanni vittu ellam nalla onna serthu pesanchukko.Idly mavu mathiri irukkanum. Aduppula ney allathu ennai oothi kayavidu.Yendal karandiyile onnu onna mondu oothu.Venthathum thiruppu.Ennai koncham izhukkathan seyyum,atheypathi romba kavala padathe.Ennaikko oru nal seyrom, avvalavu than.
I couldn’t wait any longer, rushed to the kitchen to work with-
- Wheat flour-one cup, heaped
- Crushed Jaggery- 1/2-3/4 cup
- Raw Rice flour-a tbsp
- Freshly grated coconut-a tbsp
- Cardamom powder-to flavour
- Salt and cooking soda- one pinch, each
- Water- just enough to combine the ingredients to form a batter (that resembles Idly batter)
- Ghee/oil- to fry
If you feel the presence of sand particles in jaggery, it's always safe to melt the lumps using minimum water.Cool to room temperature and mix in to prepare the batter.
The batter need not stand to ferment.
Heat ghee or oil in a pan. Using a flat spoon, pour in the batter carefully, moving aside a little towards one side to form the circular shape.
Take care not to move the ladle in a circular way.The shape gets distorted.(Sorry, the pan is not that great looking :)..but I do admire him for being a patient soul to all my 'tortures' for the past 15 years! ;))
Turn over carefully when cooked. Fry one by one.
The above measurement yielded around 8-10 medium sized appams that tasted Heaven!..
Well, Ammayi who is highly diabetic :), having her share of two from me, was with her beaming proud smiles when I went ahead to pick up my camera.
"Seri seri modhalla sooda sappidu mmaa…appram eduthukkalam, photo ellam…enna?" she voiced at me, affectionately, munching the soft appams, relishing every bit, still lying on her bed.