Name: Jaggery and Dates Appam recipe by Jinoo Jayakrishnan at BetterButter
Prep time: 240 min
Cook time: 300 min
Total time: 540 min
Yield: 10
Ingredients: 1 cup raw rice; 3/4 cup jaggery; 1/2 cup dates (seedless); 1/8 cup finely chopped coconut/grated coconut; 2 cardamoms; 1/2 long fully ripe nendran banana (2 if small variety); 1/8 tsp salt; 1/8 tsp baking soda; 4-5 tbsp ghee

Ingredients Serving: 10

1 cup raw rice
3/4 cup jaggery
1/2 cup dates (seedless)
1/8 cup finely chopped coconut/grated coconut
2 cardamoms
1/2 long fully ripe nendran banana (2 if small variety)
1/8 tsp salt
1/8 tsp baking soda
4-5 tbsp ghee

Instructions

Soak raw rice in a bowl and dates (seedless or seeds removed) in another bowl for at least 3 hours. Grind together raw rice and dates in a Grinder with minimal water.
Now add in finely chopped coconut pieces/grated coconuts, cardamom and fully ripe banana (I used Nendran banana) and grind for 5 to 10 minutes.
Take the batter in a vessel. add a pinch of salt and a pinch of baking soda.
Meanwhile, melt the jaggery and boil it to bring it to a one string consistency/ or like honey.
Add this jaggery syrup to the batter and mix well.
Heat the paniyaram pan, pour ghee into each cavity and fill 3/4 of the cavity with the batter. Close and cook on medium heat for 2-3 minutes. You can see that sides of appam are cooked well and easy to turn over to the other side. Cook on both sides

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