I have been yearning to make Guri appa ever since I bought this Appam pan from Amazon and I finally got a chance today. I was so excited to make Guri appa that I woke up really early in the morning ( 6.00 AM on Sunday is really early for me :)). Anyways, Guri appa brings back some really sweet memories of my dad getting these appa’s from the Mangalore store and me hogging more than half of them and my dad more than willingly gave me his share as well. Good old days! The good thing about this recipe is that it makes 48 of these appas, more than enough for everyone 😉
Guri appas are very easy to make and getting the batter to the right consistency probably takes the longest time. I used a stone grinder to get the batter to a thick fine consistency (see pic below). You can always use a blender but you will have to grind the batter in batches.
Appam Pan – 12 cup
- 3 cups rice, I used idli rice
- 1 teaspoon methi, fenugreek seeds
- 1 1/4 cup grated coconut
- 1 cup jaggery
- 2 cups puffed rice, kurlu or murmura
- 1/2 teaspoon cardamom, elaichi powder
- Water as needed
- Special equipment: Appam pan.
- Soak the rice and methi seeds for couple of hours. Grind the rice, methi, coconut, jaggery, puffed rice and cardamom powder to a fine paste using water as needed. The paste should be of thick consistency.
- Grease the cups on the appam pan with ghee.Place the appam pan on medium to low heat and add a spoonful of batter to each of the cups till they are 3/4th full. Cover the lid. Let it cook for 3-4 minutes and when cooked, turn over the appas using a spoon and cook on the other side as well.
- Repeat the process until you run out of batter. Serve warm.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.