Ulli Appam
For the Filling:
4 pieces of Jaggery
1 cup Desiccated Coconut
1/4 cup Raisins
5 Cardamom seeds
1 teaspoon Cumin seeds
1 tablespoon Ghee
For the Appam:
1 1/2 cups Water
Salt to taste
1/2 teaspoon Butter
1 cup Roasted Rice Flour
Preparation
Prepare the Filling:
Melt the jaggery in a pan. Add the desiccated coconut, raisins, cardamom seeds, and cumin seeds. Stir well and cook until the mixture is dry. Add ghee and mix well. Set aside to cool. Prepare the Appam Batter:
Heat water in a pan with salt and butter. Once the water boils, add the roasted rice flour gradually, stirring continuously to avoid lumps. Cook until the mixture thickens and becomes a smooth dough. Shape the Appam:
Take a small portion of the dough and shape it into a round ball. Make a small indentation in the center of the ball. Fill the indentation with a spoonful of the prepared filling. Close the dough around the filling to form a ball again. Flatten the ball slightly to resemble an onion shape. Place the shaped appams in a steamer.
Steam for 10 minutes or until cooked through. Remove the appams from the steamer and serve hot.
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