Banana Appam Recipe – Traditional South Indian Sweet Pancakes

Last Updated on 2 months by Neha Deshmukh

Banana Appam Recipe – Traditional South Indian Sweet Pancakes

Hey everyone! If you’ve ever wandered through the streets of South India, especially Kerala or Tamil Nadu, you’ve probably been captivated by the aroma of these little golden delights. Banana appam – those perfectly round, slightly sweet, and incredibly moreish pancakes – are a true comfort food. I first made these when I was craving a taste of home, and honestly, they’ve become a regular in my kitchen ever since. They’re surprisingly easy to make, and the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just pancakes; they’re a little piece of South Indian sunshine. Banana appam are wonderfully fluffy on the inside and beautifully crisp on the outside. The subtle sweetness from the banana and jaggery (or brown sugar) is just perfect for a breakfast treat, an afternoon snack, or even a light dessert. Plus, they’re relatively quick to make – perfect for when you need something delicious and satisfying without spending hours in the kitchen.

Ingredients

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

• 1 cup Rice flour (about 170g)
• 1 cup Jaggery powder or Brown sugar (about 200g)
• 1 overripe Banana (medium size, about 150g)
• 1 tablespoon Wheat flour (about 7g)
• 2 Cardamom pods
• ?? teaspoon Salt (a pinch, about 1/4 tsp)
• ?? cup Ghee / nei (for cooking – about 4-6 tbsp, or as needed)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Jaggery vs. Brown Sugar: Traditionally, banana appam is made with jaggery, which gives it a lovely, complex caramel flavour. However, brown sugar works wonderfully as a substitute and is easier to find. I often use brown sugar when I’m in a pinch!
• Type of Rice Flour: Use a good quality, finely ground rice flour. I prefer using raw rice flour (podi arisi maavu) for the best texture. Avoid using rice flour that’s too coarse.
• Importance of Ghee/Nei: Ghee is key here. It not only adds a beautiful flavour but also helps achieve that gorgeous golden-brown colour and crispy texture. Don’t skimp on it! You can use oil, but ghee really elevates the appam.
• Cardamom Quality: Freshly crushed cardamom pods are best. The aroma is incredible! If you only have ground cardamom, use about 1/2 teaspoon, but the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, blend the banana, jaggery (or brown sugar), cardamom pods, and salt until you have a smooth paste. No chunks allowed!
2. Now, add the rice flour and wheat flour to the blender. Mix it all together – it should form a thick batter. You shouldn’t need to add any water, but if it’s really thick, add 1-2 tablespoons of water, one tablespoon at a time.
3. Heat up your paniyaram/appe pan over medium heat. Generously grease each cavity with ghee. Seriously, don’t be shy with the ghee!
4. Pour the batter into each cavity, filling them about ¾ full. Cover the pan and cook for about 3-4 minutes, or until the base turns golden brown.
5. Carefully flip the appams and cook the other side until it’s also golden and crisp. Add a little more ghee if you like – I always do!
6. Serve warm or at room temperature. They’re best enjoyed fresh, but they’re still delicious later.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overmix the batter. A little bit of texture is okay.
• Make sure the pan is hot enough before you start cooking.
• Keep a close eye on the appam while they’re cooking – they can burn quickly!
• If you don’t have a paniyaram pan, you can use a mini muffin tin, but the shape will be different.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil. It won’t have quite the same flavour, but it’ll still be delicious.
• Gluten-Free Adaptation: This recipe is already mostly gluten-free! Just ensure your wheat flour is substituted with a gluten-free flour blend.
• Adjusting Sweetness: If you prefer a less sweet appam, reduce the amount of jaggery or brown sugar.
• Regional Variations – Kerala vs. Tamil Nadu: Kerala appam tends to be a bit softer, while Tamil Nadu appam is often crispier. Adjust the cooking time to achieve your desired texture.
• Festival Adaptations – Ganesh Chaturthi: These are often made during Ganesh Chaturthi as an offering to Lord Ganesha.

Serving Suggestions

Banana appam are fantastic on their own, but they’re even better with a side of:

• Coconut chutney
• Sambar
• A dollop of yogurt
• A sprinkle of grated coconut

My grandmother always served them with a hot cup of filter coffee – a perfect combination!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. Reheat them in a pan with a little ghee to restore their crispness.

FAQs

Let’s answer some common questions:

• What is the best type of banana to use for appam? Overripe bananas are best! They’re sweeter and easier to mash.
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before cooking.
• How do I get the appam crispy on the outside and soft inside? The key is to use enough ghee and cook them over medium heat.
• What is the traditional accompaniment to banana appam? Coconut chutney and sambar are the classic pairings.
• Can I use a different type of flour instead of rice flour and wheat flour? While rice flour is essential for the texture, you can experiment with other gluten-free flours in place of the wheat flour, like sorghum flour or millet flour.