Banana Appam Recipe – Jaggery & Wheat Flour Fritters

Last Updated on 2 months by Neha Deshmukh

Banana Appam Recipe – Jaggery & Wheat Flour Fritters

Hey everyone! If you’re anything like me, you love a good snack with a cup of chai. And let me tell you, these Banana Appam are seriously addictive. I first made these when I was craving something sweet but wanted to avoid refined sugar, and they’ve been a family favourite ever since. They’re fluffy, subtly sweet, and just melt in your mouth. Plus, they’re surprisingly easy to make! Let’s get into it, shall we?

Why You’ll Love This Recipe

These aren’t your average fritters. Banana Appam are a delightful blend of flavours and textures. The sweetness of ripe bananas and jaggery, the warmth of cardamom, and the satisfying crunch from deep frying… it’s a party in your mouth! They’re perfect for a quick breakfast, an afternoon snack, or even a festive treat. And honestly, who doesn’t love a recipe that uses up those overripe bananas?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 3 ripe bananas
• ¼ cup jaggery (about 50g)
• 1 cup wheat flour (about 120g)
• ¼ tsp cardamom powder
• Pinch of salt
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Banana Varieties for Sweetness

The riper the banana, the sweeter the appam! I prefer using elakki bananas (small, fragrant Indian bananas) if I can find them, but Cavendish bananas (the ones you usually see in supermarkets) work wonderfully too. Look for bananas with plenty of brown spots – that’s where the sweetness is!

Jaggery: A Traditional Sweetener & Its Benefits

Jaggery (gur) is unrefined sugar, and it adds a beautiful caramel-like flavour that regular sugar just can’t match. It’s also considered healthier, retaining some of the minerals found in sugarcane. You can find it in most Indian grocery stores. If you absolutely can’t find jaggery, you can use sugar, but the flavour will be slightly different (more on that in the FAQs!).

Wheat Flour vs. Other Flour Options

I love using whole wheat flour (atta) for a slightly nutty flavour and added fibre. But you can experiment! All-purpose flour will give you a lighter, fluffier appam.

Cardamom: The Queen of Spices

Cardamom adds such a lovely fragrance. Don’t skimp on it! Freshly ground cardamom is best, but powdered cardamom works just fine.

Oil Choice for Deep Frying – Regional Preferences

Traditionally, these are fried in groundnut oil (peanut oil) in many parts of India. Sunflower oil or vegetable oil also work well. The key is to use an oil with a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and mash those 3 ripe bananas until they’re beautifully smooth. No lumps allowed! A fork works, but an electric beater makes it even easier.
2. Now, add in the ¼ cup of jaggery and mix, mix, mix! You want the jaggery to fully dissolve into the mashed bananas.
3. Time for the flour power! Add 1 cup of wheat flour, ¼ tsp of cardamom powder, and a tiny pinch of salt. Gently combine everything.
4. Now, check the batter consistency. It should be thick, like a cake batter. If it’s too thick, add a little banana puree or water, a tablespoon at a time, until you get the right consistency.
5. Heat up your oil for deep frying. It should be medium-low heat – we don’t want burnt appam! Wet your hands with a little water (this prevents the batter from sticking) and shape small portions of the batter into oval or round dumplings.
6. Carefully drop the appam into the hot oil, a few at a time. Fry them on medium-low heat, stirring occasionally, until they’re golden brown and cooked through. This usually takes about 5-7 minutes.
7. Remove the fried appam with a slotted spoon and drain them on a kitchen towel to get rid of any excess oil.

Expert Tips

A few little secrets to make your Banana Appam perfect:

Achieving the Perfect Batter Consistency

The batter is key! It shouldn’t be too runny, or the appam will spread out in the oil. Too thick, and they’ll be dense. Aim for a thick, cake-like consistency.

Frying Temperature Control

Medium-low heat is your friend. If the oil is too hot, the appam will brown quickly on the outside but remain uncooked inside. Too low, and they’ll absorb too much oil.

Shaping the Appam for Even Cooking

Wetting your hands is a game-changer! It prevents the batter from sticking and makes shaping the appam much easier.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Appam

Simply substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.

Gluten-Free Banana Appam (Alternative Flours)

Use a gluten-free flour blend, rice flour, or even besan (gram flour) instead of wheat flour. You might need to adjust the liquid slightly.

Spice Level Adjustment – Adding a Hint of Ginger or Nutmeg

A tiny pinch of grated ginger or nutmeg can add a lovely warmth to the appam. My grandmother always added a little nutmeg!

Festival Adaptations – Onam & Ganesh Chaturthi Specials

During Onam, these are often made a little smaller and served as part of the sadhya (festive meal). For Ganesh Chaturthi, you can add a sprinkle of chopped nuts on top before frying.

Serving Suggestions

Serve these warm, straight from the fryer! A drizzle of ghee (clarified butter) adds a wonderful richness. They’re also delicious with a cup of chai, a dollop of yogurt, or even a sprinkle of powdered sugar.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat them gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

What is the best type of banana to use for Banana Appam?

Definitely ripe bananas! Elakki bananas are ideal if you can find them, but Cavendish bananas work great too. The riper, the sweeter!

Can I use sugar instead of jaggery? What’s the difference in taste?

Yes, you can! But jaggery has a unique caramel-like flavour that sugar doesn’t. Sugar will make the appam sweet, but it won’t have that same depth of flavour.

How do I know when the oil is hot enough for frying?

A good test is to drop a tiny piece of batter into the oil. If it sizzles and floats to the surface, the oil is ready.

My appam are absorbing too much oil – what am I doing wrong?

The oil might be too cool, or the batter might be too runny. Make sure the oil is at medium-low heat and the batter is thick enough.

Can I make the batter ahead of time? How should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before frying.

Enjoy making these delicious Banana Appam! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!