Authentic Banana Appam Recipe – Jaggery & Wheat Flour Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Banana Appam Recipe – Jaggery & Wheat Flour Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Banana Appam. These aren’t just any fried treats; they’re little pockets of comfort, subtly sweet, and wonderfully crispy. I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a taste of home I’m so excited to share with you.

Why You’ll Love This Recipe

This Banana Appam recipe is special because it beautifully balances flavors and textures. The wheat flour gives it a lovely soft interior, while the rice flour ensures a satisfying crispness. The jaggery and banana create a natural sweetness that’s just perfect, and the cardamom… oh, the cardamom! It adds a warmth that’s simply irresistible. Plus, it’s surprisingly easy to make – perfect for a weekend treat or a festive occasion.

Ingredients

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

• 1 cup Wheat flour
• 2 tablespoons Rice flour
• ?? cup Jaggery (crushed) – about ¾ cup, adjust to taste
• ?? cup Banana (mashed) – about 1 large or 2 small bananas
• 1 Cardamom pod
• 1 pinch Cooking soda
• as needed Oil or ghee – for frying
• 1 big pinch Salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for a slightly nutty flavor and added health benefits. However, you can use all-purpose flour (maida) if that’s what you have on hand. Just know the texture will be a bit different – a little softer.

Rice Flour: For Crispy Texture

Rice flour is key to achieving that lovely crispy exterior. Don’t skip it! You can find it easily in Indian grocery stores or online.

Jaggery: Regional Variations & Sweetness Levels

Jaggery is unrefined sugar, and it comes in different forms – blocks, powder, or liquid. I use crushed jaggery for this recipe. The sweetness of jaggery varies, so start with ¾ cup and adjust to your liking. You can also substitute with brown sugar if jaggery isn’t available, but the flavor won’t be quite the same.

Banana: Ripeness & Variety for Best Results

Use ripe bananas – the ones with a few brown spots are perfect! They’ll mash easily and add more sweetness. I usually use Cavendish bananas, but you can experiment with other varieties like plantains for a different flavor profile.

Cardamom: The Aromatic Heart of Appam

Freshly crushed cardamom is best! Just lightly crush the pod to release the aroma. It adds such a beautiful fragrance to the appams.

Oil/Ghee: Traditional vs. Modern Choices

Traditionally, these are fried in ghee for a richer flavor. However, oil (like vegetable or sunflower oil) works just as well and is a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, powder the jaggery. This helps it dissolve evenly into the batter.
2. In a bowl, combine the wheat flour, rice flour, powdered jaggery, mashed banana, cooking soda, cardamom, and salt.
3. Now, add water gradually, mixing until you form a thick batter. It should be similar in consistency to vada batter – not too runny, not too thick.
4. Heat oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, you’re good to go!
5. Carefully pour ladlefuls of batter into the hot oil. Don’t overcrowd the pan.
6. Fry the appams over low-medium heat until they’re golden brown, flipping once to ensure even cooking. This usually takes about 2-3 minutes per side.
7. Transfer the fried appams to a paper towel-lined plate to drain any excess oil.
8. Serve warm and enjoy!

Expert Tips

• Don’t be afraid to adjust the water amount to get the right batter consistency.
• Maintain a consistent oil temperature for even frying.
• Frying in batches prevents the oil temperature from dropping too much.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with a neutral-flavored oil like coconut oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. A mix of rice flour, potato starch, and tapioca flour works well.
• Spice Level Adjustment: Add a pinch of grated ginger or a dash of nutmeg for a warmer spice profile. My friend loves adding a tiny bit of black pepper!
• Festival Adaptations: During Onam, these are often served as part of the sadya (feast). For Ganesh Chaturthi, you can offer them as prasad.

Serving Suggestions

These appams are delicious on their own, but they’re even better with a side of coconut chutney or a dollop of yogurt. A cup of chai is the perfect accompaniment!

Storage Instructions

Appams are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for a day or two. They might lose some of their crispness, but they’ll still be tasty. Reheat them in a pan or oven to crisp them up again.

FAQs

Let’s answer some common questions:

What is the ideal consistency of the appam batter?

It should be thick, like vada batter. It should coat the back of a spoon but still be pourable.

Can I use a different type of sweetener instead of jaggery?

Yes, you can use brown sugar or even granulated sugar, but jaggery gives a unique flavor.

How do I know if the oil is at the right temperature?

Drop a tiny bit of batter into the oil. If it sizzles and rises immediately, it’s ready.

What is the significance of cardamom in this recipe?

Cardamom adds a beautiful aroma and warmth that complements the sweetness of the banana and jaggery.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can make the batter a few hours ahead. Store it in an airtight container in the refrigerator. You might need to add a little water to adjust the consistency before frying.

Is it possible to bake these appams instead of frying?

While traditionally fried, you can try baking them. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried appams, but it’s a healthier option.