I wanted to post this recipe in my blog for long time. I learnt this from my MIL. She makes this for occasions/festivals & for guest as evening tiffin along with filter coffee.She makes a savoury version too.I’ll post it soon.Mostly my MIL makes this appam with maida and very rarely with wheat flour.Today, for friday pooja , i made this appam using wheat flour. I din’t deep fry instead i made in paniyaram pan.. It was very soft ,spongy & delicious.Enjoy this guilt-free appam as evening tiffin along with bonda/bajji & coffee !
INGREDIENTS 1 cup - 250ml
Wheat flour – 1 cup
Ripe banana – 2 nos (small , use 1 if big)
Rice flour - 1 tbsp
Grated jaggery – 1/2 – 3/4 cup
Cooking soda – 1/8 tsp
Salt – A pinch
Elachi – 2 nos ( crush to powder)
Oil – to drizzle
In a bowl , take the banana & mash well. Add the wheat flour ,rice flour , salt , soda , jaggery & cardamom powder.
Add the required water to make a smooth paste.Use a whisk for mixing without lumps.The consistency of batter should fall like a ribbon.
Heat a paniyaram pan and add 1/2 tsp of oil in each hole.Pour a small ladleful of batter .cover & cook for sometime in medium flame.
Flip it after few seconds and again add 1/2 tsp oil. cook for a minute & remove.
Serve hot !!
For variations , u can use maida instead of wheat flour.
Sometimes my MIL adds sugar instead of jaggery..
For kids , u an deep fry & give. To get a proper shape while deep frying , keep little oil and pour the batter & fry on both sides till golden brown. U’ll get a nice shape..