Banana Rice Appe Recipe – Traditional South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Banana Rice Appe Recipe – Traditional South Indian Breakfast

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And let me tell you, these Banana Rice Appe are a total game-changer. I first made these for a family get-together, and they were gone in minutes! They’re sweet, subtly spiced, and just… comforting. Plus, they’re surprisingly easy to make once you get the hang of it. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any breakfast; they’re little pockets of happiness. Banana Rice Appe (also known as Unniyappam in some regions) are a traditional South Indian treat, perfect for a quick breakfast, a satisfying snack, or even a festive offering. They’re naturally sweet, thanks to the bananas and jaggery, and have a lovely texture – slightly crispy on the outside and soft on the inside. Trust me, you’ll be making these again and again!

Ingredients

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

• 1 cup rice
• 2 medium bananas
• 0.5 cup jaggery powder (about 100g)
• 3-4 green cardamoms
• 3 tablespoons chopped fresh coconut
• 1 teaspoon black sesame seeds
• 0.5 teaspoon cumin powder
• 0.5 teaspoon dry ginger powder
• 0.25 teaspoon baking soda
• 0.5-1 teaspoon coconut oil (for cooking)

Ingredient Notes

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

Rice Varieties for Appe

Traditionally, pachari rice is used for making Appe, but it can be tricky to find outside of India. Don’t worry! You can easily substitute with raw rice (like sona masuri or even short-grain rice). Just make sure it’s not parboiled.

The Sweetness of Jaggery: Regional Variations

Jaggery is key to that authentic flavour. It’s unrefined sugar, and it adds a beautiful caramel-like sweetness. You can find it in block or powder form. If using jaggery blocks, you’ll need to grate it first. Different regions in India use different types of jaggery – some are darker and more intense, others lighter and more floral. Feel free to experiment!

The Role of Cardamom in South Indian Cuisine

Cardamom isn’t just a spice; it’s a cornerstone of South Indian flavour. It adds a fragrant, slightly floral note that complements the bananas and jaggery beautifully. Don’t skip it! Lightly crushing the cardamom pods before adding them releases more flavour.

Coconut Oil: A South Indian Staple

Coconut oil is the cooking oil in many South Indian households, including mine. It imparts a subtle coconut flavour that enhances the overall taste. If you don’t have coconut oil, you can use vegetable oil, but the flavour won’t be quite the same.

Sesame Seeds: Nutritional Benefits and Flavor

Black sesame seeds add a lovely nutty flavour and a beautiful visual contrast. They’re also packed with nutrients! You can toast them lightly in a dry pan before adding them to the batter for an even more intense flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: First, give 1 cup of rice a good rinse. Then, soak it in water for 3-4 hours. This is crucial for getting a smooth batter. Once soaked, drain the water completely.
2. Grind the Batter: In a blender or grinder, combine the soaked rice, 2 medium bananas, 0.5 cup jaggery powder, 3-4 green cardamoms, and about ½ cup of water. Grind everything into a semi-fine batter. It shouldn’t be too smooth or too coarse.
3. Add Coconut & Spices: Now, heat about 3 tablespoons of coconut oil in a pan. Fry the chopped fresh coconut until it turns golden brown. Add this to the batter. Then, mix in 1 teaspoon of black sesame seeds, 0.5 teaspoon of cumin powder, 0.5 teaspoon of dry ginger powder, and 0.25 teaspoon of baking soda. Mix well!
4. Heat the Appe Pan: Heat an appe pan (a special pan with little indentations) over low-medium heat. Add about ½ – 1 teaspoon of coconut oil to each mold.
5. Pour & Cook: Carefully pour the batter into each mold, filling them about ¾ full. Cook on low-medium heat for about 3-4 minutes. You’ll notice the bottoms turning golden brown.
6. Flip & Finish: Gently flip the Appe using a skewer or a thin spatula. Cook for another 2-3 minutes, until golden brown on the other side.
7. Serve & Enjoy: Remove the Appe from the pan and drain them on paper towels. Serve warm, and enjoy! They also store well in an airtight container.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Appe Texture

The batter consistency is key! It should be thick enough to hold its shape but pourable. If it’s too thick, add a little water, a tablespoon at a time. If it’s too thin, add a tablespoon of rice flour.

Troubleshooting: Batter Consistency

Don’t panic if your batter seems off! Remember, different bananas have different moisture levels. Adjust with a little water or rice flour as needed.

Appe Pan Maintenance

Seasoning your appe pan before the first use helps prevent sticking. After each use, wash it gently with warm water and a mild detergent. Dry it thoroughly before storing.

Variations

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

Vegan Banana Rice Appe

Simply substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.

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

If you like a little more heat, add a pinch of cayenne pepper or a tiny piece of green chili to the batter.

Festival Adaptations (Ganesh Chaturthi, Onam)

These Appe are often made during festivals like Ganesh Chaturthi and Onam. You can add a touch of saffron to the batter for a festive golden hue. My grandmother always made a larger batch for these occasions!

Serving Suggestions

These are delicious on their own, but you can also serve them with:

• A dollop of coconut chutney
• A sprinkle of coconut flakes
• A side of sambar

Storage Instructions

Leftover Appe can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in a pan or microwave before serving.

FAQs

Got questions? I’ve got answers!

What type of rice is best for making Appe?

Traditionally, pachari rice is used, but raw rice (like sona masuri) works perfectly well.

Can I use ripe bananas for this recipe?

Yes, you can! Ripe bananas will make the Appe sweeter and softer.

Can I substitute jaggery with sugar? What adjustments should I make?

You can, but the flavour will be different. Use about ¾ cup of sugar for every 1 cup of jaggery. You might also want to add a tiny pinch of salt to balance the sweetness.

How do I know when the Appe are cooked through?

They should be golden brown on both sides and firm to the touch.

What is the best way to prevent the Appe from sticking to the pan?

Make sure the pan is well-heated and oiled before pouring in the batter. Also, don’t try to flip them too early!

Can I make the batter ahead of time? 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 little water to thin it out before using.