Curry In Kadai ~ An Indian Cooking Blog

How to Make Panakam:

• This Panakam is a must for Sri Rama Navami
• You need to soak Jaggery / Gur in water, once its melted add a tsp of ghee, crushed cardamom, and ground pepper. I usually put all the ingredients in a bowl even before starting the pooja, and by the time its time for naivedyam, panakam will be read

How to Make Vadapappu:

• Vadapappu is a very easy naivedyam, clean the yellow moong dal, wash with water and then soak in enough water for around 1-2 hours. Once you are able to cut the dal with your nails, then its ready for naivedyam.
• In this vadapappu, we usually add some fresh coconut pieces, chopped raw mango, lots of lime juice, red chilli powder and salt.. Mouth watering!
  

P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.

Happy Dussehra everyone. Dasara is a festival , celebrating the victory of good over evil. In India, this is the longest celebrated festival, 10 days, ( Dus means 10 ) and a very important and celebrated pomp and grand. Durga maa( Goddess ) is worshipped in different avatars every day during Dasara ( Vijaya dasami, Dussehra ) like, Bala tripura sundari, Mahuishasura mardini, Annapoorna, Kali, Raja Rajeswari, Kanaka Durga, Lakshmi, Saraswati and Gayatri devi.


The Durga maa temple in Vijayawada( Kanakadurga temple / Indra keeladri ), is very famous for Dasara and lakhs of people visit this temple during these ten days. I myself believe her a lot and have been to this temple numerous times. I have been making prasadam/naivedyam( offering to god ) these days, and here are Bellam Neyyi Appam/Appalu made with Whole wheat flour, Clarified butter and Jaggery(gur ). They say Durga ma likes this a lot.


This is my first time making these for the goddess as naivedyam, so i haven't measured anything exactly. I just eyeballed everything and you need to adjust according to your taste and requirement.

Ingredients for Appam( Appalu ):

• Jaggery/Bellam/Gur
• Whole wheat flour / Atta / Goduma pindi
• Ghee / Neyyi (Nei)/ Clarified butter for frying
• Whole Cardamom or Elaichi
• Water

How to make Nethi bellam appam:

• Grate gur/bellam or just shave using a knife and then add it to say a glass of water.
• Gur should completely dissolve into water, to speed up the process you can even boil the mixture until the gur is completely dissolved
• Heat ghee in kadai under medium flame
• Once dissolved add crushed cardamom/elaichi and then mix in atta/whole wheat flour. The batter should be thicker than pancake batter.
• Once the ghee is heated enough, with a spoon drop in the batter, and once they are golden brown remove from the pan, and dry them on paper towels.