Banana Appam Recipe – Authentic Kerala Rice Flour Pancakes

Last Updated on 2 months by Neha Deshmukh

Banana Appam Recipe – Authentic Kerala Rice Flour Pancakes

Hey everyone! If you’ve ever been to Kerala, you know the magic of appam. Those soft, fluffy pancakes with a slightly crispy edge… honestly, they’re addictive! I first made these banana appams years ago, trying to recreate the flavors of my travels, and they’ve been a family favorite ever since. This recipe is super easy, and I’m so excited to share it with you. Let’s get cooking!

Why You’ll Love This Recipe

This banana appam recipe is a delightful twist on the classic Kerala breakfast. It’s naturally sweetened with jaggery and gets a lovely aroma from cardamom. Plus, it’s a fantastic way to use up those ripe bananas sitting on your counter! It’s quick to prepare, relatively easy to make (even for beginners!), and the result is a truly comforting and delicious treat.

Ingredients

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

• 1 cup idiyappam flour / rice flour
• 1/2 cup + 2 tbsp powdered jaggery
• 1 ripe banana
• 2 tbsp grated coconut
• 1/2 tsp cardamom powder
• 1/4 tsp baking soda
• 1/2 cup water (for syrup)
• A pinch of salt
• Oil for deep frying (or ghee for the paniyaram pan method)

Ingredient Notes

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

Idiyappam Flour/Rice Flour: Types and Uses

Idiyappam flour is traditionally used, giving a wonderfully soft texture. But, if you can’t find it, rice flour works beautifully too! Just make sure it’s finely ground. (About 150g idiyappam flour or rice flour).

Jaggery: Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can find it in different forms – blocks, powder, or liquid. I prefer powdered for easy mixing. Different regions in India use different types of jaggery, so feel free to experiment! Plus, jaggery is considered healthier than refined sugar, offering some iron and minerals. (Around 120g powdered jaggery)

Ripe Bananas: Choosing the Right Ripeness

The riper the banana, the sweeter and more flavorful your appams will be! Look for bananas with plenty of brown spots. They should be soft but not mushy. (About 1 medium ripe banana)

Grated Coconut: Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a lovely freshness. But, unsweetened desiccated coconut works in a pinch! (About 30g grated coconut)

Cardamom Powder: Aroma and Quality

Good quality cardamom powder makes a huge difference. It adds such a beautiful aroma. If you have cardamom pods, you can grind them yourself for the freshest flavor. (About 2.5ml cardamom powder)

Water: Importance of Temperature

For the syrup, we’ll use water. Room temperature water is perfect. For the batter, the water should also be at room temperature to activate the baking soda properly. (120ml water)

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, mash that ripe banana in a bowl until it’s nice and smooth. No lumps allowed!
2. In a separate bowl, combine the rice flour, grated coconut, cardamom powder, baking soda, and a pinch of salt.
3. Now, let’s make the jaggery syrup. Boil the jaggery with ½ cup of water until it dissolves completely. Strain it to remove any impurities and let it cool down before adding it to the batter.
4. Add the cooled jaggery syrup to the flour mixture. Gradually add water, mixing as you go, until you get a thick yet pourable batter. It should be a little thicker than pancake batter.
5. Let the batter rest for about 10 minutes. This allows the flavors to meld and the baking soda to do its magic.
6. Heat oil for deep-frying 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, it’s good to go!
7. Pour ladlefuls of batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, flipping once for even cooking.
8. Alternatively, for paniyaram pan method: Add a little ghee or oil to each mold of the paniyaram pan. Pour batter into each mold, cover, and cook on low heat until golden brown. Flip and cook the other side.
9. Drain the appams on paper towels to remove excess oil.

Expert Tips

• Don’t overmix the batter! Overmixing can develop the gluten in the flour, making the appams tough.
• Keep the heat at medium. Too high, and they’ll burn on the outside before cooking through.
• For extra crispy appams, use a little more oil.

Variations

• Vegan Banana Appam: Simply ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Adaptations: This recipe is naturally gluten-free as long as you use pure rice flour!
• Spice Level Adjustments: Add a pinch of nutmeg or a tiny bit of black pepper for a subtle warmth. My grandmother always added a tiny pinch of nutmeg!
• Festival Adaptations (Onam, Vishu): These are often made during Onam and Vishu in Kerala. They’re a symbol of prosperity and good luck.

Serving Suggestions

Serve these warm with a side of coconut chutney, sambar, or even a dollop of sweetened yogurt. They’re also delicious on their own with a cup of chai!

Storage Instructions

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

FAQs

What is the best way to achieve the perfect fluffy texture for banana appam?

Letting the batter rest for 10 minutes is key! It allows the baking soda to activate and create those lovely air bubbles.

Can I use a different type of flour instead of idiyappam flour/rice flour?

You can, but the texture will be slightly different. All-purpose flour isn’t recommended, but you could try a blend of rice flour and wheat flour (about 70% rice flour, 30% wheat flour).

How do I know if the jaggery syrup is the right consistency?

It should be a smooth, pourable syrup. If it’s too thick, add a little more water.

What oil is best for deep-frying appam to get a crispy exterior?

Coconut oil is traditional and adds a lovely flavor. But, vegetable oil or sunflower oil work well too.

Can I make the batter ahead of time, and if so, 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 splash of water to thin it out before frying.

Is there a difference between using fresh or powdered jaggery in this recipe?

Powdered jaggery dissolves more easily, making it convenient. But, fresh jaggery has a slightly more complex flavor. If using block jaggery, make sure it’s fully dissolved in the water.