Look Who it Was Random video

karthigai appam recipe in tamil | Karthigai deepam recipes

1,435 views · Published 22 November 2018 · 3:46 · Indexed 26 September 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

Watch on YouTube

🌐 Website: https://justcookkitchen.com/en/recipes/karthigai-appam-recipe-soft-ghee-appam-for-karthigai-deepam
📘 Facebook: https://www.facebook.com/JustCookKitchens
📈 Open Free Trading Account: https://join.dhan.co/?invite=DZSAS04862

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
INGREDIENTS
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
• Raw rice (pacharisi), soaked for 3 hours — 1 cup
• Ripe nendran banana (or regular ripe banana) — 2 medium
• Jaggery, grated — 3/4 cup
• Fresh grated coconut — 1/4 cup
• Cardamom powder — 1/2 teaspoon
• Sesame seeds (ellu) — 1 tablespoon
• Dry ginger powder (sukku) — 1/4 teaspoon
• Salt — a small pinch
• Ghee or oil for deep frying — as needed (approx 1.5 cups)
• Water for grinding batter — as needed

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
METHOD
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
1. Wash and soak 1 cup of raw rice in water for at least 3 hours or overnight. This softens the rice and makes grinding easier, resulting in a smoother batter.

2. After soaking, drain the water completely from the rice. Transfer the soaked rice to a mixer grinder or wet grinder.

3. Add the ripe bananas (peeled and roughly chopped) directly into the grinder with the rice. The banana acts as a natural sweetener and binder for the batter.

4. Add grated jaggery to the grinder along with the rice and banana. Grind everything together into a smooth, thick batter. Add very little water only if needed — the batter must be thick, not runny.

5. Transfer the ground batter to a large mixing bowl. Add fresh grated coconut, cardamom powder, sesame seeds, dry ginger powder, and a small pinch of salt. Mix everything together well until evenly combined.

6. Let the batter rest for 10 minutes. Meanwhile, heat ghee or oil in a deep heavy-bottomed kadai over medium flame. The oil should be adequately deep for the appams to float and cook evenly.

7. To check oil temperature, drop a tiny bit of batter — it should rise to the top slowly. If it rises too fast, the oil is too hot. Reduce to medium-low heat before frying.

8. Using a small ladle or a spoon, gently drop portions of batter into the hot ghee/oil. Do not overcrowd the kadai — fry 4 to 5 appams at a time depending on the size of your pan.

9. Fry the appams on medium-low heat, turning them gently with a slotted spoon so they cook evenly on all sides. Fry until they turn golden brown and are cooked through — approximately 3 to 4 minutes per batch.

10. Remove the fried appams using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil or ghee. Repeat with the remaining batter.

11. Your Karthigai Appams are ready! Offer them as neivedhyam to God first, then serve warm to your family. They taste best fresh and warm, fragrant with ghee and cardamom.

━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
TIPS
━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━
✔ Always use very ripe bananas — the riper the banana, the sweeter and softer your appams will be. Overripe nendran bananas give the best authentic flavour for Karthigai Appam.
✔ Keep the batter thick like a soft idli batter consistency. If the batter is too thin, the appams will absorb too much oil and fall apart while frying. Do not add excess water while grinding.
✔ Frying in pure ghee gives the most authentic taste and a beautiful golden colour. If using oil, adding 2 to 3 tablespoons of ghee to the frying oil will still give a wonderful flavour close to the traditional version.

More from this channel