Parasappam/ Manjal Appam

17:07 Niloufer Riyaz 1 Comments

This is another variety you can make with Appam batter. It can be had on its own or with any gravy. When you get bored with making the same Appam try this recipe for a change.Please follow the link for the Appam batter recipe.  Sending this to JFI- Breakfast guest hosted bySuma event by Indira.

You need:
Appam Batter                    1/2 recipe
Coconut                             2tbsp(grated)
Fennel seeds                      1tbsp
Onion(medium)                  1nos
Turmeric powder               1/2tbsp

Grind the coconut, fennel seeds, onion and turmeric powder to a coarse paste.
To the prepared batter ( before diluting it with water) add this paste.
Heat the tawa pour a laddle ful of batter and just spread it. The Prasappam should neither be very thick or very thin. Drizzle oil around the sides and cook on both sides.
Serve hot!


Suma Gandlur said...

Lovely appams with that brilliant yellow color.
I know what manjal is but have no idea what the word 'paras' means.
Thanks again for the yummy entry.