Banana Rice Appe Recipe – Jaggery & Sesame Seed Sweet Bites

Last Updated on 2 months by Neha Deshmukh

Banana Rice Appe Recipe – Jaggery & Sesame Seed Sweet Bites

Hey everyone! If you’re looking for a delightful little treat that’s both comforting and subtly sweet, you have to try these Banana Rice Appe. I first stumbled upon this recipe while visiting my aunt in Kerala, and it’s been a family favorite ever since. They’re perfect for a quick breakfast, a midday snack, or even a festive offering. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes! Banana Rice Appe are fluffy, golden-brown bites packed with the goodness of rice, banana, and a beautiful blend of spices. They’re naturally sweetened with jaggery, making them a healthier alternative to refined sugar treats. Plus, they’re surprisingly easy to make – even if you’re new to Indian cooking.

Ingredients

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

• 1 cup raw rice
• 2 small bananas
• 3 cardamom pods
• ?? cup jaggery
• 2 tbsp water
• 1 tbsp ghee (clarified butter)
• 2 tbsp coconut, chopped
• ?? tsp dry ginger powder
• 1 tsp black sesame seeds
• ?? tsp baking soda
• Pinch of salt

Ingredient Notes

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

Raw Rice Varieties for Appe

You can use any short or medium-grain raw rice for this recipe. Sona Masoori is a great choice, as it gives a lovely texture. (Around 150-180g). Don’t use parboiled rice, as it won’t give you the same fluffy result.

The Sweetness of Jaggery: Regional Variations & Health Benefits

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. The amount you need can vary depending on its quality and your sweetness preference – start with about ¾ cup (150-180g) and adjust to taste. In South India, you’ll find different types of jaggery, each with a unique flavor profile! Jaggery is also considered healthier than refined sugar, offering trace minerals.

Cardamom: Aromatic Spice Profile

Cardamom is a staple in Indian desserts, and for good reason! It adds a warm, fragrant note. I prefer using green cardamom pods, lightly crushed to release their aroma.

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh coconut is used, but dried coconut works wonderfully too. If using fresh, about 2 tablespoons of grated coconut is perfect. If using dried, ensure it’s finely shredded.

Ghee: Clarified Butter & Its Importance in Indian Cooking

Ghee adds a richness and flavor that’s hard to beat. It also helps prevent the Appe from sticking to the pan. You can substitute with oil, but ghee really elevates the taste.

Black Sesame Seeds: Nutritional Powerhouse & Flavor

These little seeds are packed with nutrients and add a lovely nutty flavor. They also look beautiful sprinkled throughout the Appe!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, soak 1 cup of raw rice in water for at least 4 hours, or even overnight. This softens the rice and makes it easier to blend. Once soaked, drain the water completely.
2. Now, in a blender, combine the soaked rice, 2 small bananas, and 3 cardamom pods. Blend into a coarse paste without adding any water. You want a thick consistency.
3. In a separate pan, dissolve ¾ cup (around 150-180g) of jaggery in 2 tablespoons of water over medium heat. Stir until the jaggery is completely melted and forms a thick syrup. Let it cool slightly, then strain it to remove any impurities. Pour this into the rice batter.
4. Heat 1 tablespoon of ghee in a pan and roast 2 tablespoons of chopped coconut until golden brown and fragrant. Add the roasted coconut to the batter.
5. Next, mix in ½ teaspoon of dry ginger powder, 1 teaspoon of black sesame seeds, ¼ teaspoon of baking soda, and a pinch of salt. Mix everything well to form a thick batter. It should be able to hold its shape when dropped from a spoon.
6. Grease an appe pan with ghee. Pour the batter into each mold, filling them about ¾ full.
7. Cook on medium heat until golden brown on both sides. This usually takes about 3-4 minutes per side. You’ll see the edges start to crisp up and the Appe will release easily from the pan.

Expert Tips

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

Achieving the Perfect Appe Texture

The batter consistency is key! It should be thick enough to hold its shape but not too thick that it’s difficult to pour.

Troubleshooting: Batter Consistency

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

Roasting Coconut for Enhanced Flavor

Don’t skip roasting the coconut! It really brings out its flavor and adds a lovely aroma to the Appe.

Variations

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

• Vegan Banana Rice Appe: Substitute the ghee with coconut oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your baking soda is certified gluten-free if you have a severe allergy.
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a dash of cinnamon for a warmer flavor.
• Festival Adaptations (Ganesh Chaturthi, Onam): These are often made during festivals! You can add a few drops of rose water for a more festive aroma. My grandmother always made a larger batch for Onam.

Serving Suggestions

Serve these warm, straight from the appe pan! A dollop of extra ghee on top is always a good idea. They’re also delicious with a side of yogurt or a sprinkle of cardamom powder.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What type of rice works best for making Appe?

Short or medium-grain raw rice, like Sona Masoori, is ideal.

Can I use honey or sugar instead of jaggery?

You can, but the flavor will be different. Jaggery adds a unique caramel-like taste that’s hard to replicate. If using sugar, reduce the quantity slightly.

How do I know if the Appe are cooked through?

They should be golden brown on both sides and release easily from the pan.

Can I make the batter ahead of time?

Yes, you can make the batter a few hours in advance and store it in the refrigerator. You might need to add a little water to adjust the consistency before cooking.

What is the significance of black sesame seeds in this recipe?

They add a lovely nutty flavor and are considered very nutritious in Ayurveda.

How can I prevent the Appe from sticking to the pan?

Make sure to grease the appe pan generously with ghee before pouring in the batter.