SNC April challenge– Karupatti Appam
Author: 
Recipe type: Appetizer/Dessert
Cuisine: Indian (South)
 
Ingredients
  • Boiled rice - 1 cup
  • Raw rice - 1 cup (I added ½ cup idli rawa)
  • Urad dal - 1 handful (I added ½ cup)
  • Karuppatti - 250 gms (I used Molasses)
  • 1 spoon of oil for each individual Appam
Instructions
  1. First, combine warm water with palm jaggery to make a syrup .
  2. When cool, filter it through a strainer to remove the impurities.
  3. Take a shortcut and use Molasses which gives very similar flavour without all the hard work.
  4. Soak rice and dal in 4 cups of water. Shama suggested 2 hours, I did overnight (If you can stick to the original recipe, then fermentation is not needed).
  5. Grind the soaked dal and rice into a very smooth batter. The batter should not be thick like a paste, nor runny as milk.
  6. Gradually mix the palm jaggery syrup with the batter, making sure it stays smooth.
  7. Heat a non stick skillet or flat pan. Pour a laddle of the batter in the center. Hold the handle, and rotate it gently, so that the batter spreads out in a circle like an omelette or a dosa.
  8. Spread 1 tsp oil over it. Cover and cook till done.
  9. Roll and serve.
  10. (I fried the other side too on some and served it as sweet omelette, that worked beautifully too).
Recipe by The Lady 8 Home at https://www.thelady8home.com/snc-april-challenge-karupatti-appam/