December 9, 2011

Karthigai Deepam Special : Sweet Appam

This is a easy to prepare sweet which is specially prepared for Karthigai Deepam "Festival of Lights" in India. Karthigai Deepam occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnima. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in the evening of the festival day (source:wiki).

I'm not a sweet lover but enjoy the ones prepared from jaggery. I have also had this in my Mom place during our summer vacation not homemade but from a old lady who will bring it our doorsteps. She would prepare it so well and I used to simply love it. I truly miss lighting oil lamps here. I'm planning to prepare a different type of appam for tonight so posted this from my archive the other one will follow soon. Happy Karthigai Deepam to all my readers !!!


Wheat Flour - 1 cup
Rice Flour - 1/4 cup
Banana - 1 no
Jaggery - 1 cup
Grated Coconut - 1/4 cup
Cardamom - 4 no
Sugar - 1 pinch
Cooking Soda - a pinch
Water - 1 cup(approximate)
Ghee/Oil - to grease the paniyara kallu

  • Take jaggery in another bowl and dissolve it in 1/2 cup water and place it on a stove and stir until the jaggery is dissolved. Filter the jaggery water and keep aside. This is done to remove impurities in the jaggery.
  • Mash the banana and keep aside.
  • Grind the cardamom with the sugar to a coarse powder and add it to the mix.
  • Mix the wheat flour and rice flour in a bowl.
  • Add the filtered jaggery into the rice and wheat flour mix.
  • Add the mashed banana and grated coconut to the mixture.
  • Add water and mix well until desired consistency is reached. Make sure the batter is liquid-ish but not runny.
  • Heat the paniyara kallu, grease it with little ghee and pour the batter into the holes and cook in medium flame.
  • Once the appam is cooked say 1 minute or so flip the appams to the other side and cook until appams turns golden brown. Serve Warm.

My Notes
  • If you do not have the paniyara kallu. Let the batter be thick. Make small balls out of the batter and drop it in oil and cook until it turns golden brown.



My all time favourite appam, thanks for this beautiful entry dear..

These look delicious I have made savory appam but not sweet.These look delicious.My 1st visit here.You have anice space.Do drop by sometime.

looks so tempting..really delicious this paniyaram or different one

looks perfect dear..yummy yummy

Sabhitha,,how are you ter?..Appam looks soo cute n very good snack n bfast sending my recipe to ur event today dear.

this looks pretty delicious,.

Just luv this...perfect fluffy aapams!

I've only made this with soaked and ground rice.. not with wheat flour. Hope to try this version someday.

delicious sweet for snacks looks wonderful

mouthwatering snack....Yum!

Looks so delicious, always loved this a lot!

Delicious and tempting snack

i totally understand!...priorities take the front seat!....Happy Holidays and Happy New Year!

Happy New Year to You and ur family!

These appams are always been my favourite, totally healthy to snack.

They look mouthwatering...should try it soon..

First time here..You have lovely blog with awesome recipes…I am your new follower..Do check my blog if you have time..


They look so good! I love the added coconut and cardamom.

sounds divine...nice presentation shabitha it..;)
Tasty Appetite

/*Related Posts with Thumbnails*/