For this week I selected street food as the theme and you will be seeing three of the popular street foods in Madurai. Every time I try street foods, I usually tend to make north Indian chaats but this time I decided to do it from my home town. In Theni (my home town) and in Madurai, it is so easy to see carts filled with different types of deep fried vadas and you can either see people enjoying them there or buying packs to take home. When I was newly married, we used to go for our morning walk, and while returning back buys some vadas from the street vendor to compensate all the lost calories during walking. I so miss those days. Though I know perfectly that those days are gone forever, I still crave for them. Feeling too much sentimental today!!
This appam or maida paniyaram is one of our favourites in the vada cart. These are also readily available in tea shops. The vadas available in carts are so much oily but as they are tasty we buy it once in a while. I remember my aunt giving me this recipes years ago and I tried it once immediately. This was during my pre blogging days and I also never wrote down the recipe. When I decided on the theme this month, I wanted to recreate this appam as my first dish. So straining my memory, I came up with the recipe. This turned out so plumpy and soft and absolutely delicious. My hubby was so happy that I made his favourite appam. The secret of getting perfect appam is to control the oil temperature. If too hot, the appam will just disintegrate. Or it will become brown while the inside is still under cooked. Keep flame medium and if a drop of the batter rises slowly to the top, then you can start frying the appams. Keep on toggling the flame between medium and low and you will get perfect round appams. And you need to pour the batter in the centre of the pan. Allow it to rise and then with a ladle, push it aside and pour the next appam in the centre. If you pour them at the sides, you will not get round appams.
Baking Soda-a pinch
Cardamom Powder-1/4 tsp
Oil-to deep fry
In a bowl, mix together flour, baking soda, cardamom powder and sugar.
Add water gradually and make a thick batter.
Cover and set aside for 10 minutes.
The sugar will dissolve and the batter will thin out. If it is too thin, add little flour and mix.
Heat oil on medium flame.
When hot enough, pour ladle full of batter in the middle. Let it rise before pouring for the next appam.
Fry until uniformly brown.
Remove from oil and serve hot or at room temperature.
- Maida-3/4 cup
- Sugar-1/2 cup
- Baking Soda-a pinch
- Water-1/2 cup
- Cardamom Powder-1/4 tsp
- Oil-to deep fry
- In a bowl, mix together flour, baking soda, cardamom powder and sugar.
- Add water gradually and make a thick batter.
- Cover and set aside for 10 minutes.
- The sugar will dissolve and the batter will thin out. If it is too thin, add little flour and mix.
- Heat oil on medium flame.
- When hot enough, pour ladle full of batter in the middle. Let it rise before pouring for the next appam.
- Fry until uniformly brown.
- Remove from oil and serve hot or at room temperature.