Skip to main content

Sarkara Appam


Sarkara Appam

This is a quick and instant snack.It is made with wheat flour and sarkara/jaggery. Wheat flour,banana and jaggery is made into a smooth thick paste and fried. There is no need to ferment and you can use it instantly.For best results and taste use smaller type bananas. In Kerala we use  cheru pazham or palayam thodan or you can use ripe plantains or ethapazham which can be easily mashed. Try this, it is simple and very tasty.

Ingredients
Wheat flour- 1 1/2 cup
Jaggery powdered-  3/4 cup
(adjust according to sweetness you like
and also according to the type of banana)
Banana/cheru pazham-3
Cardamon crushed- 5
Dry ginger/chukku - a pinch
Salt- a pinch
Ghee- 1/2 tsp
Oil for frying



Mix powdered jaggery with 1/2 cup of water and bring to boil. When it dissolves completely switch off and allow to cool. In a blender make a paste of this jaggery water and banana.
In a bowl add wheat flour, crushed cardamon, dry ginger powder  salt and ghee and finally the the banana jaggery paste. Use more water if needed and make a medium thick batter. Consistency should be similar to idli batter. Allow it to rest for four to five minutes.
Meanwhile heat oil in a pan and now pour spoon full of batter into the oil.Fry in medium low flame or the inside of the appam will not get cooked and the outside will get browned up quickly. Fry on both side till it becomes evenly brown. Drain into paper towels. Serve with tea.

Try this..
Hope you will all enjoy

Comments

  1. I love this... Was planning to make this weekend. Looks crispy n yummy

    ReplyDelete
  2. My amma used to prepare this often. Love this

    ReplyDelete
  3. i love this one with evening tea..we usually fry it in unniappam pan itself..

    ReplyDelete
  4. really yum ..looks tasty..hey ........one award it waiting 4 u in space..collect it dear

    ReplyDelete
  5. Appam super aayitindalo...love with tea dear..

    ReplyDelete
  6. yummy appams and make a wonderful snack..

    Join the Just "4" Fun event :)

    ReplyDelete
  7. yummy and super..i am a sharkkara lover..so will try this one..

    ReplyDelete
  8. So yumm :-)Got to get some cherupazham and make this !

    ReplyDelete
  9. We make this for janmashtami..looks Delish...

    ReplyDelete
  10. ohhh..yeah...this looks soooooooooooo good & tempting..;)

    Tasty Appetite

    ReplyDelete
  11. hi suja, wow looks so delicious, so pretty color, if serve hot, i can think i can finish 5 pieces.ha ha for lunch. have a nice day

    ReplyDelete
  12. This is surely an easy approach to other appams like unniyappam and neyyappam.Wonderfully made Suja..I love the picture compo as well.

    ReplyDelete
  13. This is surely an easy approach to other appams like unniyappam and neyyappam.Wonderfully made Suja..I love the picture compo as well.

    ReplyDelete
  14. super delicious and interesting appam !!

    Ongoing event CC-Dish For Loved Ones

    ReplyDelete
  15. Yummy tea time snack looks perfect.

    ReplyDelete
  16. Hey Suja, I was thinking of making these today and you've posted it....they looks so yum

    ReplyDelete
  17. This looks totally delicious..I would love to try this..Bookmarked.

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  18. wow they look so beautiful and yummy !

    ReplyDelete
  19. looks so yummy..beautiful clicks..new to your space and loved it totally..happy to follow u..do visit my space too in your free time!! :)
    Kande Pohe

    ReplyDelete
  20. wow...im definitely going to try this out,....looks just so delicious...seriously drooling over the pics:-)wish I could hav some!

    ReplyDelete
  21. Yummy snack with beautiful clicks n perfectly done.

    ReplyDelete
  22. never heard of this... looks awesome...

    ReplyDelete
  23. wow...thats one tempting and perfect sarkara appam..loved it

    ReplyDelete
  24. hi...are these deep fried in oil like cutlets? If so, how can I get the perfect shape that you got?looks great!!

    ReplyDelete
  25. Thanks for stopping by and glad you liked this snack recipe
    Yes it is deep fried ones,batter consistency should be just like idli batter and in medium low flame while you pour the batter into oil and then increase. If you are familiar with Kerala food..I used appachatti and poured one at a time:)
    Hope you will find other recipes interesting,pls visit again:)

    ReplyDelete
  26. Thank you..:) I tried this and was a success...

    ReplyDelete
  27. I made this today your style suja...loved it...

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Orappam/ Traditional snack of Kerala

Orappam is a traditional snack of Kerala which is made on festive occasions . It is made like a halwa and then lightly baked to make it crusty and crunchy on the exterior. Inside it has a fudge like texture. It is made with rice flour and coconut milk, sugar/jaggery and a taste which will surely make you nostalgic. You can also add egg in this recipe.Since most home did not have ovens in earlier days it was baked by closing lid tightly and  burning coconut shells and placing it on top and bottom. I tried an easy version here by baking in the oven.


Ingredients Rice flour-1 1/2cups Sugar- 1  cup Coconut Milk thick- 1 1/2 cup
Coconut milk thin- 1 1/2 cup Cashew nuts crushed- 1/3 cup Cardamon powder- 1/3 tsp (optional) Fennel seeds- a pinch Ghee-2 tsp Coconut oil  1/4 cup


Roast rice flour finely till there is no moisture left. Idiyappam flour is perfect for this recipe. Into the rice  flour mix in sugar, coconut milk, fennel seeds and combine into a batter just like for a cake. I have used the rose…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Pepper Prawns Fry

Pepper Prawns Fry
Deep fried spicy and salty prawns is irresistible and one of my favorite ways to eat prawns. This crispy fry will be a perfect treat for your family. Pepper Prawns fry is crispy fried prawns with exciting flavors of garlic,butter,zesty lemon and kick of pepper.It is my take to butter garlic shrimp,but a little spicy.This recipe is so versatile and easy to prepare.

If you get fresh prawns try frying it head on, it has an irresistible delicate crispness to it, juicy and equally tasty.Thanks to hubby who convinced me that the head is the most flavorful part of prawns...so true.If you are not a fan of the head,no worries, it is still tasty and irresistible.

The spicy marinade has black pepper,roasted bell pepper and bird eye chili. Bird eye chili is  hot spicy one,if you cannot handle the heat you can skip it or substitute with a less spicy one.Roasting pepper enhances the flavor and bird eye chili and black pepper contributes a little heat which is the key to this reci…