Karthikai Deepam falls on Nov 17th this year and this is one of the dishes prepared for the festival. As kids we used to enjoy this festival after Diwali because this is another day we were allowed to light fireworks. The houses are also decorated with “agal vilaku” that are basically lamps made with clay. We were in India last year during this festival and enjoyed it a lot.

For this appam, I have used half whole wheat flour and half all-purpose flour (maida). You can use just all-purpose flour also. Sometimes a mashed banana is also added to the batter. This is normally deep fried, but I have used the kuzhi paniyaram pan to keep it healthy. Off to the recipe.

My Notes
A mashed banana can also be added to the batter.

1 year ago: Black Bean and Bell Pepper Enchilada
2 years ago: Ginger Chutney

Pictorial
1. Heat 1/4 cup water and add jaggery.2. Stir until the jaggery melts. Turn off the stove.3. Strain the jaggery water to remove impurities.4. To the jaggery water add the remaining ingredients.5. Using water form a thick batter like idli batter.6. Heat a kuzhi paniyaram pan and add about 1/2 tsp oil in each groove. Fill each groove with batter. (up to 2/3 rd full)7. Flip over in a few minutes and allow the other side to cook. When both sides are brown and cooked, remove and serve warm.
Tasty appam ready.
Enjoy!