Authentic Banana & Jaggery Appam Recipe – Traditional South Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Banana & Jaggery Appam Recipe – Traditional South Indian Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Banana & Jaggery Appam. These little golden delights were a staple in my grandmother’s kitchen, and the aroma always filled the house with warmth. It’s a bit of a process, but trust me, the end result is so worth it. They’re perfectly sweet, slightly spiced, and have this wonderful, soft texture. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of South Indian tradition. Appam is a beloved breakfast and snack, and this particular version, with the sweetness of banana and jaggery, is extra special. It’s comforting, flavourful, and perfect for sharing with family and friends. Plus, the subtle spices add a lovely warmth that just feels…right.

Ingredients

Here’s what you’ll need to make these delicious appams:

• 1 cup Raw Rice
• 1 cup Jaggery
• 2 nos. Small Eliachi Bananas
• ½ tsp Dry Ginger Powder (Sonth)
• ¼ tsp Cardamom Powder (Elaichi)
• As required Ghee

Ingredient Notes

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

Raw Rice Varieties for Appam: You can use regular raw rice, but for a truly authentic flavour, try using ponni rice or seeraga samba rice. These varieties give a lovely fragrance and texture. (About 180-200g of rice)

The Sweetness of Jaggery: Types & Substitutions: Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavour. I prefer using dark jaggery for a richer taste. If you can’t find jaggery, you can substitute it with brown sugar, but the flavour won’t be quite the same. (About 150-180g of jaggery)

Eliachi Bananas: Why They Matter: Eliachi bananas are small, fragrant bananas that are traditionally used in this recipe. They have a unique flavour that complements the jaggery beautifully. If you can’t find them, you can use small, ripe plantains, but the flavour will be slightly different.

Ghee: The Traditional Fat – Alternatives & Clarification: Ghee is clarified butter and is essential for that authentic flavour and golden colour. You can use oil, but ghee really elevates the appam. If you’re making this vegan, see the variations section!

Spices: Cardamom & Dry Ginger – Regional Variations: The cardamom and dry ginger add a lovely warmth. Some families also add a pinch of nutmeg or cloves – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get into the making! Don’t worry, it looks like a lot of steps, but it’s really quite straightforward.

1. First, wash the raw rice thoroughly and soak it in water for at least 3 hours. This is crucial for getting a smooth batter.
2. While the rice is soaking, melt the jaggery with 2-3 tablespoons of water on low heat. Stir until it’s completely dissolved. Strain it to remove any impurities, and let it cool completely.
3. Drain the soaked rice and grind it into a very smooth batter using minimal water. You want a thick, flowing consistency.
4. Grind the Eliachi bananas separately until smooth. Then, mix the banana puree into the rice batter.
5. Add the cooled jaggery syrup, cardamom powder, and dry ginger powder to the batter. Mix everything really well until it’s all combined.
6. Now, let the batter rest for at least an hour at room temperature. This allows the flavours to meld and the batter to develop a slightly fermented taste.
7. Heat ghee in a paniyaram or appakara pan on low flame. Make sure the pan is well-greased.
8. Pour the batter into the pan cavities, filling them about ¾ full. Don’t forget to add a little ghee to each cavity – this helps with browning and prevents sticking!
9. Cover the pan and cook until the edges of the appams start to brown. Then, flip them carefully and cook the other side until golden brown.
10. Drain any excess ghee and serve the appams warm. They’re best enjoyed fresh!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect appam:

Achieving the Perfect Appam Texture: The key is a smooth batter and letting it rest. Don’t skimp on the soaking time for the rice!

Troubleshooting: Batter Consistency: If the batter is too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a tablespoon of rice flour.

The Importance of Low Heat: Cooking on low heat ensures the appams cook through evenly and don’t burn. Patience is key!

Ensuring Even Cooking: Make sure your paniyaram pan is evenly heated. If some cavities are cooking faster than others, rotate the pan.

Variations

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

Vegan Appam Adaptation: Substitute the ghee with coconut oil. It won’t have exactly the same flavour, but it’s a delicious vegan alternative.

Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice as the base!

Spice Level Adjustment (Adding a Hint of Spice): My friend loves adding a tiny pinch of black pepper to the batter for a little kick.

Festival Adaptations (Onam, Ganesh Chaturthi): These appams are often made during festivals like Onam and Ganesh Chaturthi. They’re a symbol of prosperity and good luck.

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 hot filter coffee is the perfect accompaniment!

Storage Instructions

Appams are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for making appam? Ponni rice or seeraga samba rice are ideal, but regular raw rice works too!

Can I use powdered jaggery instead of solid jaggery? Yes, you can, but you might need to adjust the amount of water slightly.

What if I don’t have Eliachi bananas? Can I use another type? Small, ripe plantains are a good substitute, but the flavour will be slightly different.

How do I know if the batter is fermented enough? You’ll notice small bubbles forming on the surface of the batter. It should also have a slightly tangy smell.

Can I make the batter ahead of time? How long will it keep? Yes, you can make the batter a day ahead. Store it in the refrigerator and bring it to room temperature before using.

What is the best way to clean a paniyaram pan? Soak the pan in warm, soapy water for a few minutes, then scrub gently with a non-abrasive sponge. Avoid using harsh chemicals or steel wool.

I hope you enjoy making these Banana & Jaggery Appams as much as I do! Let me know how they turn out in the comments below. Happy cooking!