This year Krishna Jayanthi falls on 25th August. In our country some celebrate Gokulalastami, while others Jayanthi.
Gokulastami is the evening before Krishna was born. Krishna Jayanthi is the day of birth. It is celebrated all over India, with festivity.
In South India, Krishna jayanthi is celebrated with offerings (bakshanam) to Krishna and using rice flour, drawing of foot prints of infant Krishna from the entrance of the house till the pooja room, which depicts the arrival of Lord Krishna into the house. The offerings made to Lord Krishna includes fruits, curd and butter.
Savories believed to be Krishna's favorite like Seedai, Appam, Murkkku, Sweet Seedai are prepared for neivedhyam.
The festival is celebrated in the evening as Krishna was born in the midnight. Coming to the recipe of Appam, it varies from household to household.
Some prepare it using maida, while others do it with wheat flour. I am following the wheat flour version, which my friend Vidhya taught me.
Appam
Cuisine: South Indian
Preparation Time: 10 minutes
Resting Time: 1/2 an hour
Ingredients:
Wheat flour: 1 cup
Ripe Yellow Banana: 2 nos
Sooji: 1 table spoon (Optional)
Ghee: 1 tea spoon
Baking Soda: 1 pinch
Jaggery: 1/4 cup finely grated
Cardamom: 2 pods crushed
Raisin: A few nos
Cashews: A few nos
Water as needed
oil for deep frying
Method:
1. Mash the bananas to a fine smooth paste.
2. Finely pound the jaggery.
3. Take a wide bowl, add wheat flour, sooji and soda and mix well.
4. Add thee mashed bananas and the pounded jaggery to the wheat flour.
5. Add cardamom powder and mix well, add water little by little and gently mix it.
6. The batter should be of Idli batter consistency.
7. Take a small pan, add ghee and place it on the stove over a medium flame.
8. When hot, add cashews and fry it till it turns golden brown, then add raisin, it will puff up. Now put off the flame.
9. Add this to the batter and mix well. Keep it for half an hour.
10. Take a kadai and pour enough oil for frying and heat it over a medium flame.
11. When the oil is hot, pour the batter using small ladle.
12. It will immediately puff and raise, flip it and allow it to cook till golden brown color.
13. Drain oil and take it out or You can avoid deep frying and instead you can use a non-stick paniyara pan to fry it, using minimum oil or ghee.
Note:
1. It stays well for a day or two.
2. For 1 cup it yields 15 appams approximately.
Gokulastami is the evening before Krishna was born. Krishna Jayanthi is the day of birth. It is celebrated all over India, with festivity.
In South India, Krishna jayanthi is celebrated with offerings (bakshanam) to Krishna and using rice flour, drawing of foot prints of infant Krishna from the entrance of the house till the pooja room, which depicts the arrival of Lord Krishna into the house. The offerings made to Lord Krishna includes fruits, curd and butter.
Savories believed to be Krishna's favorite like Seedai, Appam, Murkkku, Sweet Seedai are prepared for neivedhyam.
The festival is celebrated in the evening as Krishna was born in the midnight. Coming to the recipe of Appam, it varies from household to household.
Some prepare it using maida, while others do it with wheat flour. I am following the wheat flour version, which my friend Vidhya taught me.
Appam
Cuisine: South Indian
Preparation Time: 10 minutes
Resting Time: 1/2 an hour
Ingredients:
Wheat flour: 1 cup
Ripe Yellow Banana: 2 nos
Sooji: 1 table spoon (Optional)
Ghee: 1 tea spoon
Baking Soda: 1 pinch
Jaggery: 1/4 cup finely grated
Cardamom: 2 pods crushed
Raisin: A few nos
Cashews: A few nos
Water as needed
oil for deep frying
Method:
1. Mash the bananas to a fine smooth paste.
2. Finely pound the jaggery.
3. Take a wide bowl, add wheat flour, sooji and soda and mix well.
4. Add thee mashed bananas and the pounded jaggery to the wheat flour.
5. Add cardamom powder and mix well, add water little by little and gently mix it.
6. The batter should be of Idli batter consistency.
7. Take a small pan, add ghee and place it on the stove over a medium flame.
8. When hot, add cashews and fry it till it turns golden brown, then add raisin, it will puff up. Now put off the flame.
9. Add this to the batter and mix well. Keep it for half an hour.
10. Take a kadai and pour enough oil for frying and heat it over a medium flame.
11. When the oil is hot, pour the batter using small ladle.
12. It will immediately puff and raise, flip it and allow it to cook till golden brown color.
13. Drain oil and take it out or You can avoid deep frying and instead you can use a non-stick paniyara pan to fry it, using minimum oil or ghee.
Note:
1. It stays well for a day or two.
2. For 1 cup it yields 15 appams approximately.
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