These whole wheat appam are sweet, deep fried fritters with a hint of cardamom. They have soft interior with crisp edges. We make it for special festive occasions like Krishna Jayanthi, Ganesh Chathurthi, Avaniavittam, Navratri, and Karthigai.
About Krishna Jayanthi
Krishna Jayanthi aka Sri Jayanthi is a major festival celebrated across India. It is God Krishna's birthday and we celebrate it every year as it is our major festival. We fast the whole day with devotion preparing sweet and savories that are Krishna's favorites with devotion and remembering the whole history and he saved the people.
We decorate our homes with decorations of baby feet from the entrance to the altar to welcome baby Krishna walking and coming into our home on his birthday.
In the evening we perform special pooja and offer the food we prepared which we enjoy with our family and friends. It is a saatvik festive meal with lots of food items in the menu. We make rice, paruppu, Morkuzhambu, Sathumudhu/rasam (click here for 26 varieties of rasam), kariamudhu, kootu, pachadi, carrot salad, thirukannamaudhu (payasam), appam, vadai, yogurt, and appalam. In addition, we make navaneetham, madhu vargam, thattai, seedai, murukku, and seeyam for the festive celebration.
About whole wheat appam
This whole wheat appam is from the Tamil cuisine. These are made with wheat flour and jaggery. These appams are different from the Kerala cuisine nei appam (with rice and jaggery fried in ghee) and the savory aapam (made with rice and coconut).
Itis healthy with wholesome nutrients. As the name says you make it with whole wheat. Moreover, jaggery is the sweetener. With a hint of cardamom, these deep fried sweet fritters are definitely a delight. Kids would love to have a couple of tehse as after school treats as these appams make a healthy snack checking all the boxes for nutrition.
You can make this appam for any festive occasion. It is a must make for Krishna Jayanthi and Karthigai. You can also make it for Ganesh Chathurthi and Navaratri.
Ingredients
To make these whole wheat appam, you will require the following:
Whole wheat flour - the base of the appam adding wholesome protein, fiber, and micro nutrients
Jaggery - sweetens the appam
Cardamom - adds flavor and aroma
Water - to make the batter
Oil - to deep fry. Any neutral flavored oil will work.
Useful Tips
Keep the oil in medium heat only. If the oil is too hot, the appam color will become black and the insides may not be cooked.
Also, you will have to fry one by one. After you flip one appam, add another tablesppon of batter for frying. If you add many spoonfuls at the same time, they cluster together.
Serving Suggestions
These whole wheat appams are great to include in your festive menu. Serve it as a part of the meal or even as a sweet to have after. It can also be a wholesome after school snack. You could also make these during Navratri festival and pack as a small goodie bag.
Storage
The given measurement makes about 20-24 appams. It keeps well for 2-3 days at room temperature but even before that it gets empty in my home. I can guaratntee that it will be the same in yours too.
More Krishna Jayanthi Recipes
We prepare and offer an elaborate festive meal to God and then enjoy it with family which includes some sweet and savory snacks too.
Medhu Vada
Seedai
Navaneetham
Kai Murkku
Whole Wheat Appam
Ingredients
- 1 cup Whole wheat flour
- ¾ cup Jaggery grated or powdered
- 1-2 Cardamom crushed
- ¾ cup Water, about
- Oil to deep fry
Instructions
- In a big bowl, add the jaggery and water, mix till all the jaggery dissolves (can microwave for 1 or 2 min. to dissolve). Filter and discard the impurities. To the jaggery water, add spoon by spoon whole wheat flour and mix thoroughly without any lumps.
- Add the crushed or powdered cardamom and mix. The consistency of the batter should be like that of idli batter - not too thick nor too thin. The batter should be like that shown in this picture.
- In a pan, heat enough oil and keep in a medium flame. Once the oil is hot enough, add approximately a tablespoon of the batter and fry. Flip and fry till both the sides are nicely golden brown in color.
- Scoop it out of the oil, drain the excess oil.
- Serve warm or at room temperature. Store in an airtight container.
Mayuri Patel says
Haven't tried whole wheat appam but am sure it almost tastes like the sweet pudlas Gujaratis make. This recipe is so easy to follow. Bookmarked the recipe to try it out.
magicalingrdnts says
I am yet to try the Gujarati version. You will love this whole wheat version too. Thanks Mayuri!
Priya Vj says
Janmashtami and pillayar Chaturthi are incomplete without appams. Love how beautiful the appams have turned out to be .
magicalingrdnts says
Thanks Priya!
Kalyani says
Strangely, I have never had sweet appams made without ripe & mashed bananas. This is something the family would love..
magicalingrdnts says
This whole wheat version is very tasty. You will love it. Thanks Kalyani.