Beautiful round, golden brown bunnies...Crisp on the outside and soft on the inside....just cant wait to pop them into my mouth and let the jaggery, ghee and rice melt in unison.
You can make these soft rice and jaggery balls in an Appakaral or a regular frying pan. Appakaral is a broad frying pan with holes/deppresions in it to fry the appams.
Ingredients:
1 cup raw rice
1 tbsp wheat flour
1 cup crumbled jaggery ( if jaggery is darker/deep in colour is use only 3/4 cup)
1 tsp cardomom powder
Ghee/Oil for frying
Method:
Clean and soak the rice for 2-3 hours in water.
Grind the rice to a smooth paste.
Do not add too much water. Grind to a smooth and thick paste.
Add Wheat flour, cardomom powder, and all the jaggery. and blend again into a smooth paster.
The batter should not be too runny and should not be too thick. The jaggery also releases water while blending along with the rice.
Pour Ghee/Oil into the little depressions of the appakaral till half full.
Once the oil is hot pou the batter and fry till a brown crust is formed at the corners.
Flip it over with a skewer or knife and fry the other side till golden brown and crispy.
Remove and drain the oil on a kitchen towel.
Serve Hot.
The batter should not be too runny and should not be too thick. The jaggery also releases water while blending along with the rice.
Pour Ghee/Oil into the little depressions of the appakaral till half full.
Once the oil is hot pou the batter and fry till a brown crust is formed at the corners.
Flip it over with a skewer or knife and fry the other side till golden brown and crispy.
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| The Appams after flipping over. |
Remove and drain the oil on a kitchen towel.
Serve Hot.
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