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Gullu Appam

Palm-jaggery appam / Loni appam

Fermented rice appam sweetened with palm jaggery, with a soft centre and lacy edge.

Vegetarian

Start cooking Ingredients

Prep: 20 min
Cook: 20 min
Makes / serves: Makes about 12
Allow extra time: 4 hours soaking + overnight fermentation

From the community kitchen

Ingredients

Tick ingredients as you go.

Raw rice / parboiled rice1 cup each
Urad dal2 tbsp
Fenugreek1 tsp
Cooked rice1/2 cup
Palm jaggery1/2 cup
Water for syrup3/4 cup
Baking soda1/4 tsp
Gheeas needed
Salt1 pinch

Use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon unless a quantity is given by weight.

Let’s cook.

Gullu Appam

Soak raw rice, parboiled rice, dal and fenugreek 4 hours. Drain; grind smoothly with cooked rice and minimal water.
Add salt; ferment covered until risen and bubbly, usually overnight.
Melt jaggery in syrup water, strain and reduce slightly. Cool completely before mixing into batter.
Stir in soda. Swirl a ladleful in a greased appam pan; cover and cook over medium-low heat.
When the centre is set and edges lift, add a little ghee and remove gently.

Sources & variations

Sugirtha Veni · Karupatti appam: Gullu appam / Loni appam ↗