Okay, so I stumbled upon this recipe the other day and it looked just fascinating! It’s called Instant Wheat Appam, or Godhumai Paniyaram. Sounds exotic, right? But honestly, it seems super easy to whip up, and I’m always on the lookout for something a little different to try for breakfast or a quick snack. Plus, anything with “instant” in the title is a win in my book!
Instant Wheat Appam (Godhumai Paniyaram)
This recipe promises a quick and delicious South Indian treat using simple ingredients you probably already have in your pantry. I’m particularly excited about the soft, fluffy texture and the slightly sweet taste. Here’s a peek at what we’re aiming for:
Ready to give it a go? Here’s what you’ll need:
Ingredients:
- 1 cup Whole Wheat Flour (Atta)
- 1/2 cup Rice Flour
- 1/4 cup grated Coconut (fresh or desiccated)
- 1/4 cup Sugar (adjust to your liking)
- 1/4 teaspoon Cardamom Powder
- Pinch of Salt
- 1/2 teaspoon Baking Soda
- Water, as needed
- Oil, for cooking
Instructions:
- Get Mixing! In a large bowl, combine the whole wheat flour, rice flour, grated coconut, sugar, cardamom powder, and salt. Give it a good mix to ensure everything is evenly distributed.
- Add the Wet Stuff: Gradually add water, mixing continuously until you achieve a smooth batter. The consistency should be similar to pancake batter – not too thick, not too thin. You want it to be easily pourable.
- Baking Soda Time: Now, stir in the baking soda. This is what will give the appams their lovely, fluffy texture. Mix it in gently.
- Let it Rest: Allow the batter to rest for about 15-20 minutes. This gives the baking soda time to work its magic.
- Heat it Up: Heat a Paniyaram pan (also known as an Appam pan or Aebleskiver pan) over medium heat. If you don’t have one, a regular non-stick pan will work too, you’ll just be making them more like pancakes.
- Grease the Pan: Lightly grease the pan with oil. You don’t want the appams to stick!
- Pour and Cook: Pour a spoonful of batter into each mold of the Paniyaram pan (or onto the surface of your flat pan).
- Cook to Golden Brown Perfection: Cook for about 2-3 minutes on each side, or until the appams are golden brown and cooked through. Use a skewer or toothpick to check for doneness – if it comes out clean, they’re ready.
- Serve and Enjoy! Remove the appams from the pan and serve them hot. They’re delicious on their own, but you can also serve them with coconut chutney or sambar for a more authentic experience.
Seriously, this looks so simple and tasty! I can’t wait to try it out. I’m thinking of maybe adding a little bit of mashed banana to the batter next time for some extra sweetness and flavor. What do you think? Let me know if you try it and how it turns out!
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