Wheat Appam

Steps

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1. 1
   Combine 1 cup jaggery with 1/2 cup water and gently heat until completely dissolved. Add extra jaggery if desired for more sweetness. Turn off heat and set the syrup aside to cool.
   ▶ ≈0:27
2. 2
   In a bowl, combine 1 cup wheat flour, 1/4 cup semolina, 1/2 cup grated coconut, 1 tsp cardamom powder, a pinch of salt, and 1/4 tsp baking soda. Mix well until all ingredients are evenly distributed.
   ▶ ≈0:49
3. 3
   Pour the cooled jaggery syrup into the flour mixture and blend thoroughly to form a smooth batter. The consistency should be slightly thick but still pourable. Let rest for about 10 minutes to allow the semolina to absorb the liquid. After resting, check the consistency and adjust with a splash of water if too thick, or a teaspoon of flour if too thin.
   ▶ ≈1:21
4. 4
   Prepare small cups for steaming and grease each one with a thin layer of ghee to prevent sticking.
   ▶ ≈2:15
5. 5
   Pour batter into each cup, filling it about 1/4 of the way. Place a cashew nut in the center of each cup and sprinkle grated coconut on top for garnish.
   ▶ ≈2:23
6. 6
   Arrange the filled cups on the idli steamer plate and steam for about 15 minutes until the appams are puffed up and turn golden brown.
   ▶ ≈2:37
7. 7
   Open the steamer and allow the appams to cool slightly before gently removing them from the cups. Serve warm.
   ▶ ≈2:51