Wheat flour banana appam is a delicious and nutritious South Indian snack made with ripe bananas, jaggery and whole wheat flour (atta). These fluffy, instant appams have a lovely banana flavour, are mildly sweet, and have a hint of cardamom. It’s a healthier alternative to traditional deep-fried appams and can be enjoyed as a snack or breakfast.
Wheat flour banana appam is a popular and healthy snack that is often prepared during festivals like Ganesh Chaturthi, Navratri, Karthigai Deepam, and Krishna Janmashtami. It’s made using simple ingredients, primarily ripe bananas and whole wheat flour (atta), making it a nutritious and wholesome treat.
Why you will love wheat flour banana appam
Wheat flour banana appam is not only delicious but also a nutritious snack that combines the sweetness of ripe bananas with the wholesomeness of whole wheat flour. It’s a versatile dish that can be enjoyed on various occasions and is loved by people of all ages.
This appam is a healthier alternative to deep-fried snacks as it uses whole wheat flour and ripe bananas, which are rich in fibre and nutrients.
This recipe uses wholesome ingredients like ripe bananas and whole wheat flour, making it healthier than many other snacks or desserts.
You can adjust the sweetness level by adding more or less jaggery to suit your taste. Additionally, you can experiment with additional ingredients like grated coconut or nuts to personalize the recipe.
Ripe bananas provide natural sweetness to the appams, making them naturally flavorful without the need for excessive sugar.
Wheat flour banana appam is relatively easy to prepare, making it suitable for beginners and those with busy lifestyles.
You can enjoy these appams as a snack, dessert, or even as a breakfast item, offering versatility in incorporating them into your meals.
The appams have a unique texture—soft on the inside and slightly crispy on the outside, making them enjoyable to eat.
Ingredients needed to make Instant wheat flour banana appam
Ripe Banana: Ripe banana is the star ingredient, providing natural sweetness and flavour to the appams.
Whole Wheat Flour (Atta): Whole wheat flour is used to create the dough-like consistency of the batter and give structure to the appams.
Rice flour: A small quantity of rice flour is added to bind the ingredients and give a better texture.
Jaggery: Jaggery is a sweetener that adds a rich, earthy sweetness to the dish. You can adjust the amount of jaggery to suit your taste.
Cardamom Powder: Cardamom powder is used to enhance the aroma and taste of the appams.
Baking Soda: Baking soda is used to make the appams fluffy and light.
Salt: Salt is added to enhance the taste of these appams.
Water: A small amount of water is used to make jaggery syrup.
Ghee: Ghee greases the appam pan to prevent sticking and give a slight crispness to the appams.
How to make wheat flour banana appam
Prepare jaggery syrup
Add grated jaggery to a saucepan. Add water. Mix and let it cook till the jaggery melts and the syrup boils well. Switch off and let the mixture cool down to room temperature.
Prepare the batter
Puree or mash the banana completely. Add it to a bowl. Mix well with whole wheat flour, rice flour, salt, and cardamom powder.
Filter the jaggery syrup into this bowl of banana and flour. Mix well.
Add water little by little to form a nice batter. It should be in pourable consistency. Finally, add baking soda and mix well. The batter is ready now.
Prepare the appam
Heat an appam pan over medium heat and add a few drops of ghee to each cavity. Once the pan is hot, pour a spoonful of the batter into each cavity, filling them about ¾ full. Cover the pan with a lid and let the appams cook on low heat for 2 or 3 minutes until the bottom side turns golden brown and crisp.
Using a wooden skewer or spoon, flip the appams over to cook the other side. Cook until both sides are golden brown, and the appams are cooked through. It should take about 4 minutes per batch.
Remove the banana appams from the pan and place them on a plate. Repeat the process for the remaining batter.
Wheat flour banana appams are ready to be served. Enjoy them while they are still warm.
Tips to make the best Instant wheat flour banana appam
Choose Ripe Bananas: Use ripe bananas with brown spots on the skin. Ripe bananas are sweeter and provide a more intense banana flavour to the appams.
Batter Consistency: Ensure the batter is well-mixed and has a thick but pourable consistency. It should be thicker than dosa batter but not too thick.
Jaggery quantity: Adjust the amount of jaggery to your taste preferences. If you like it sweeter, add more jaggery; for less sweetness, reduce the amount.
Baking Soda: Use a small amount of baking soda to make the appams fluffy. Be cautious not to overuse it.
Preheat Appam Pan: Ensure the Appam pan is properly heated before pouring the batter. This helps in even cooking and prevents sticking.
Grease the Cavities: Grease each cavity of the appam pan with a few drops of ghee or oil. This prevents sticking and imparts a nice flavour to the appams.
Low Heat: Cook the appams on low to medium-low heat to ensure they are cooked through without burning the outer layer.
Cover with a Lid: Covering the appam pan with a lid while cooking helps trap steam and ensures that the appams cook evenly.
Cook well: Allow each side of the appam to cook until golden brown and crisp before flipping. This ensures a nice texture.
Serve Warm: Wheat flour banana appams are best enjoyed while still warm. They tend to lose their crispness as they cool down.
Storage: If you have leftovers, store them in an airtight container at room temperature. You can reheat them in an oven or microwave to restore their warmth and crispness.
Variations
Some variations of banana appam include adding chopped nuts like cashews or almonds for added crunch.
You can also experiment by adding grated or sliced coconut and nutmeg powder to the batter.
Serving Suggestions
Wheat flour banana appams are typically served as a snack or dessert. They are perfect for tea time or a quick and satisfying breakfast.
They can be served as is or with a drizzle of honey, a sprinkle of powdered sugar, or a dollop of ghee for added flavour.
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Recipe Card
Wheat Flour Banana Appam
Ingredients
- 1 Banana ripened
- 1 cup Wheat Flour
- ¾ cup Jaggery
- 1 tablespoon Rice flour
- 1 teaspoon Cardamom Powder
- ¼ teaspoon Baking Soda optional
- ¼ cup Water to make jaggery syrup
- ½ teaspoon Salt
- ¼ cup Ghee
- Water as needed ( to make batter )
Instructions
Prepare jaggery syrup
- Add grated jaggery to a saucepan. Add water. Mix and let it cook till the jaggery melts and the syrup boils well. Switch off and let the mixture cool down to room temperature.
Prepare the batter
- Puree or mash the banana completely. Add it to a bowl. Add the whole wheat flour, rice flour, salt, and cardamom powder to the mashed banana.
- Filter the jaggery syrup into this bowl of banana and flour. Mix well. Add water as needed. Add it little by little to form a batter. It should be in pourable consistency. It shouldn't be too thick or too thin. Finally, add baking soda and mix well. The batter is ready now.
Prepare the appam
- Heat an appam pan (appe pan) over medium heat and add a few drops of ghee to each cavity. Once the pan is hot, pour a spoonful of the batter into each cavity, filling them about ¾ full. Cover the pan with a lid and let the appams cook on low heat for 2 or 3 minutes until the bottom side turns golden brown and crisp.
- Using a wooden skewer or spoon, flip the appams over to cook the other side. Cook until both sides are golden brown, and the appams are cooked through. It should take about 4 minutes per batch.
- Remove the banana appams from the pan and place them on a plate. Repeat the process for the remaining batter. Your wheat flour banana appams are ready to be served. Enjoy them while they are still warm.