When I was pregnant, my aunt came home with krishna sweets kara appam or kuzhi paniyaram. That was the first time, I tasted it. I just loved the taste.
Today, this a very very popular snack in chennai. It can be quickly made with the left over idli batter.
We can fry this or steam it with 2 drops of oil. Normally, any snack which is deep fried is more tasty than steaming – one exception is this kara appam. This is more tasty when steamed with few drops of oil.
It is a starter which tastes good even when it is cooled. Perfect starter for guests -as we can make it in advance.
- Sour idli batter – 2 cups. (sourness of the batter is important for a nice taste).
- Sooji – 1 /4 to 1/3 cup – depending on the thickness of the idli batter adjust it.
- Mustard – 1/2 tsp.
- Green chilli – 2 nos.
- Ginger – small piece.
- Hing – few pinches.
- Curry leaves.
- Can add coconut, onion, capsicum, grated carrot etc (Optional).
- Add oil – 1 tbsp
- Allow the mustard to splutter.
- Add ginger, green chilli. fry well.
- Add curry leaves.
- If you are adding any vegetables add them and fry well.
- Don’t add raw vegetables as they will leave water and the kara appam will take a longer time to cook.
- Add this with the batter.
- Also add sooji.
- Add salt say 1/2 to 1 tsp. This depends on the sourness of the batter and the amount of salt you have used while making the batter.
- Add this to the appam mould.
- Cook it in low flame.
- It will take 8 minutes to make one batch of appam. you can make 30 appams with 2 cups of batter.
- serve it with coconut chutney.
- Sooji helps in getting a very crispy and soft appam. It also prevents the appam from soaking oil.
- Soak the sooji for 20 minutes and then add to the batter or mix it with the batter and allow it to stand for some time.