Sweet Appam Recipe (Banana Appam)

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1 cup whole wheat flour ( / atta)

1 banana (medium sized or 2 small bananas – 110 grams)

2 tbsps rice flour ( (can be replaced with semolina))

2 tbsps coconut ( grated)

½ cup jaggery (grated, or karupatti or palm jaggery)

½ cup water (to melt jaggery)

pinch soda ((skip if making for naivedyam))

2 pinches cardamom powder ( / elaichi)

water ( as needed for batter)

Dissolve jaggery in half cup slightly hot water. Set aside.
Mash the banana very well in a bowl. Filter the jaggery to the mashed banana.
Add coconut.
Add flours and then soda.
Mix well using more water as needed to make a batter of thick pouring consistency. (refer the picture). Do not add too much water. The batter must be free from lumps.
Grease paniyaram pan with ghee and add ghee in each of the moulds. When the ghee turns hot, pour batter with a tbsp to fill ¾ of the mould.
When the base sets and turns lightly golden to brown, flip them with a skewer or wooden spoon.
Cook until the other side too cooks and the edges turn golden.
Make sweet appam in batches. Serve hot or cold.