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| Appahara |
Serves: 75 pieces |
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| Maida
300gm |
Rice
flour 200gm |
Jaggery
700gm
|
Cardamom pwd 5gm |
Cooking
soda a pinch
|
Salt 2 pinch |
Ghee
for frying
|
Cashewnut |
| Broken
50gm [option] |
Coconut
100gm [chopped] |
| Procedure |
 Sieve
rice flour and keep aside.
- Boil 2 cups of water and jaggery to it and make
a syrup.
- Mix together rice flour, maida,syrup,cardamom
powder add little water to make pouring consistency.
Add broken cashewnuts and chopped coconut.
- Heat appahara tawa, pour ghee into it.
- Pour the batter.
- Cook it for a while, when it becomes crisp turn
it with tthe help of spoon.
- Cook the other side for 2 to 3 minutes. Insert
the toothpick to see whether it is cooked or not.
If the batter doesn't sticks to the toothpick then
the Appahara is
ready.
- Remove the appahara and let it cool down.
- It can be stored in a tin for 15 days.
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