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4 Mins delivery

Appam

Serves 4
30 mins
85 Kcal
Appam is also a very delicious South Indian delicacy, which can add the right amount of flavours and variety during breakfast or dinner. Traditionally, the appam recipe is a perfect combination of fermented rice and coconut batter, resulting in a pancake that is light and airy in the middle and crispy on its edges. Soaked rice, grated coconut, and a bit of yeast or baking powder for fermentation form the perfect Appam batter. Banana Appam is a delightful twist on the traditional South Indian Appam, incorporating the natural sweetness and richness of ripe bananas into the classic recipe. This variant adds a unique flavour and extra moistness to the beloved pancake, making it a popular choice for breakfast, snacks, or even a sweet treat. This Banana Appam recipe is so versatile-you can have it with vegetable stew, coconut milk, or spicy curry. And if one is a South Indian food novice or even an avid fan, perfecting the Appam recipe is sure to add just that extra something in the list of your culinary skills-an added pinch of authenticity and a whiff of romance.

Ingredients required for Appam

  1. 2 banana
  2. 100 gms rice flour
  3. 100 gms jaggery
  4. Ghee
  5. 1 pinch salt
  6. 1/4 tsp coriander powder

Cooking steps for Appam

  1. 1
    Mash 2 ripe bananas, about 200 gms until smooth, using a fork or potato masher. Do this until it's creamy forming no lumps. The perfect fit for this dish is ripe bananas, as it's sweet and soft; it adds to the flavour and texture of your appams.
  2. 2
    Now, it's time to mix in the jaggery. Add to the mashed banana along with 100 gms of grated jaggery. Jaggery is a traditional, unrefined sugar product that adds depth in richness, caramel-like sweetness, and flavour to the batter.
  3. 3
    Mix this solution until the jaggery has fully dissolved. Let it take a minute or two because jaggery is a bit coarse. Let the sweetener be well dissolved in the banana mixture.
  4. 4
    Now, will will add the rice flour and spices.
  5. 5
    Add 100 gms of rice flour in the banana-jaggery mixture.
  6. 6
    Rice flour is used in this appam recipe and helps to give thickness and a slight crispy exterior to the appams. Add the rice flour along with ¼ tsp of cardamom powder for the warm, aromatic flavour, and a pinch of salt to balance the sweetness. Mix it into thick batter. If it is too thick, add a bit of water-a tbsp at a time, until you get a smooth, pourable consistency.
  7. 7
    Heat a non-stick appam pan or paniyaram pan over a medium heat. This recipe involves using special pans with small, rounded molds for cooking the appams evenly.
  8. 8
    Add a few drops of ghee or oil in each mold so that appams don't stick to it and also give golden crispy edges to them.
  9. 9
    Heat the pan but beware of heating too hot, as uneven cooking may take place of the appams.
  10. 10
    Cook the Appams Once the pan is hot, using a spoon, fill each mould ¾ with banana batter. The batter should slightly spread out, where a small circle shape is achieved.
  11. 11
    Immediately place a lid over the pan to steam through for the cooking of the appams. Cook at low to medium heat for 3-4 minutes, or until the edges turn golden brown.
  12. 12
    The covering also makes it soft inside and helps in even cooking.
  13. 13
    Once the edges start to turn golden, carefully flip over each appam with the help of a skewer or spoon, so that both sides will be evenly cooked and golden brown. Cooking on the other side might take up to 2-3 more minutes.
  14. 14
    Bring out the cooked Banana Appams and place them on to a serving plate. Here's a fun fact, this appam tastes good when it is very hot with accompaniments of either coconut milk, honey, or even a little sprinkle of nuts for more texture. Repeat this with the remaining batter frying every appam until golden.
  15. 15
    If you liked this recipe of Appam, don't forget to share it with your friends and family.

Shop Ingredients

Jaggery (100 gms)
50
1
49
1
68
1
104
1
99
1
71
1
106
1
90
1
167
1
93
1
Coriander Powder (1/4 Tsp)
30
1
Rice Flour (100 gms)
35
1
52
1
65
1
34
1
55
1
75
1
68
1
34
1
72
1
47
1
Salt (1 pinch)
27
1
21
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Banana (2)
33
1
37
1
23
1
122
1
147
1
Ghee
384
1
584
1
297
1
547
1
323
1
635
1
658
1
549
1
696
1
129
1

FAQs

What makes Appam tasty?

Appam's delicious taste comes from its fermented rice and coconut batter, which creates a light, airy texture with a subtle tanginess. Cooking in ghee or oil enhances the crispy edges and soft centre, adding richness. Aromatic cardamom and the option to include sweeteners like jaggery further enrich its flavour. Complementary accompaniments like coconut milk and curries elevate the taste experience when serving Appam.

How to store Appam?

To store Appam, let them cool completely before placing them in an airtight container. Keep the container at room temperature for up to 1-2 days. For extended storage, refrigerate the Appam in an airtight container for up to a week. To reheat, lightly warm them in a skillet or in a microwave. For the best texture, avoid freezing, as it can affect the crispiness.