Wheat Flour Banana Appam
Wheat flour banana appam is a delicious and nutritious South Indian snack made with ripe bananas, jaggery and whole wheat flour. It's a healthier alternative to traditional deep-fried appams and can be enjoyed as a snack or breakfast.
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.
Notes
Use ripe bananas with brown spots on the skin. Ripe bananas are sweeter and provide a more intense banana flavour to the appams.
Ensure the batter is well-mixed and has a thick but pourable consistency. It should be thicker than dosa batter but not too thick.
Adjust the amount of jaggery to your taste preferences. If you like it sweeter, add more jaggery; for less sweetness, reduce the amount.
Allow each side of the appam to cook until golden brown and crisp before flipping. This ensures a nice texture.
Adding baking soda is optional but highly recommended to get soft and fluffy appams. Make sure you add it just before making the appam. Do not add in advance and let it rest for a long time.
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