Wheat Banana Appam Recipe – Traditional Indian Festive Snack

Last Updated on 2 months by Neha Deshmukh

Wheat Banana Appam Recipe – Traditional Indian Festive Snack

Hey everyone! If you’re looking for a sweet treat that’s a little different, and steeped in tradition, you have to try these Wheat Banana Appams. I remember making these with my grandmother during Onam, and the smell of cardamom and jaggery instantly transports me back to her kitchen. They’re crispy on the outside, soft on the inside, and just the right amount of sweet. Plus, they’re surprisingly easy to make! Let’s get started, shall we?

Why You’ll Love This Recipe

These appams aren’t just delicious; they’re special. They’re a wonderful way to experience a little piece of Indian festive cuisine. They’re perfect for Onam, Ganesh Chaturthi, or really any celebration (or even just a cozy afternoon tea!). They’re also a great way to use up ripe bananas – a win-win! And honestly, who doesn’t love a little crispy, sweet goodness?

Ingredients

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

• 1 cup wheat flour (about 120g)
• 1 fully ripe banana (medium size)
• 0.5 cup grated jaggery (about 100g)
• 1.5 tbsp rice flour (about 15g)
• A big pinch of cooking soda (about ¼ tsp)
• A pinch of salt
• 2 crushed cardamom seeds
• Cooking oil, as needed
• Water, as needed

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for a slightly nutty flavor and added texture. You can also use all-purpose flour if that’s what you have on hand, but the texture will be a bit softer.

Banana: Ripeness and Variety for Best Flavor

The riper the banana, the sweeter and more flavorful your appams will be! Look for bananas with plenty of brown spots. I find that the Kadali banana works wonderfully, but any sweet variety will do.

Jaggery: Understanding Different Types & Their Impact

Jaggery adds a beautiful caramel-like sweetness. You can use dark or light jaggery – dark jaggery has a stronger molasses flavor. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavor won’t be quite the same.

Rice Flour: The Role of Rice Flour in Texture

Don’t skip the rice flour! It adds a lovely crispness to the appams.

Cardamom: Freshly Crushed vs. Powdered

Freshly crushed cardamom seeds are always best. They have a much more vibrant aroma. If you’re using powdered cardamom, use about ½ tsp, but honestly, take the extra minute to crush the pods – you won’t regret it!

Cooking Oil: Regional Preferences & Healthy Options

Traditionally, these are fried in vegetable oil. You can use any neutral-flavored oil with a high smoke point. For a healthier option, consider using groundnut oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the wheat flour, mashed banana, grated jaggery, rice flour, cooking soda, salt, and crushed cardamom seeds.
2. Now, slowly add water, a little at a time, mixing as you go. You want to create a thick, pourable batter – think the consistency of idli batter. Don’t add too much water at once, or it will become too runny!
3. Heat up your cooking oil in a deep pan or, if you’re going for a low-oil version, a paniyaram/appam pan.
4. To test if the oil is ready, drop a tiny bit of batter into the hot oil. It should sizzle and rise slowly to the surface. If it browns too quickly, the oil is too hot.
5. Now for the fun part! Using a curved ladle, carefully pour batter into the hot oil, creating round shapes. Don’t overcrowd the pan.
6. While the appams are frying, gently splash a little hot oil over the top. This helps them cook evenly and get that lovely golden-brown color.
7. Flip the appams when they’re golden brown on one side and cook the other side until it’s equally golden.
8. Once cooked, remove the appams from the oil and place them on paper towels to drain any excess oil.
9. Serve warm and enjoy!

Expert Tips

• Don’t overmix the batter: Overmixing can develop the gluten in the wheat flour, resulting in tough appams.
• Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy, evenly cooked appams.
• Small Batches: Fry the appams in small batches to prevent the oil temperature from dropping.

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Adaptation

Simply substitute the jaggery with vegan brown sugar or coconut sugar.

Gluten-Free Adaptation (Using Alternative Flours)

Replace the wheat flour with a gluten-free flour blend. A mix of rice flour, sorghum flour, and tapioca starch works well. You might need to adjust the amount of water slightly.

Spice Level Adjustment

Add a pinch of nutmeg or a tiny bit of grated ginger to the batter for a warmer spice profile. My friend, Priya, loves adding a dash of cinnamon!

Festival Adaptations (Onam, Ganesh Chaturthi, etc.)

During Onam, these are often served as part of the sadhya (festive meal). For Ganesh Chaturthi, you can offer them as prasad (sacred offering).

Low-Oil/Paniyaram Pan Method

Using a paniyaram pan significantly reduces the amount of oil needed. It also creates those adorable little round appams!

Serving Suggestions

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

• A dollop of yogurt
• A sprinkle of coconut flakes
• A side of chai (Indian tea)

Storage Instructions

Appams are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a toaster oven or shallow fry to restore their crispness.

FAQs

Let’s answer some common questions!

What is the best way to get the appams perfectly round?
Practice makes perfect! Using a curved ladle and a consistent pouring technique helps. Don’t worry if they’re not perfect circles – they’ll still taste amazing!

Can I use store-bought banana puree instead of a fresh banana?
While you can, the flavor won’t be as vibrant. Fresh banana is definitely recommended.

What can I substitute for jaggery if I don’t have any?
Packed brown sugar is the closest substitute, but it will alter the flavor slightly.

How do I know if the oil is at the right temperature?
Drop a tiny bit of batter into the oil. It should sizzle and rise slowly.

Can these appams be made ahead of time and reheated?
They’re best fresh, but you can reheat them to restore some crispness.

Is it possible to make a larger batch of batter and store it?
You can store the batter in the refrigerator for up to 24 hours, but it may lose some of its fluffiness. Give it a good stir before using.

Enjoy making these Wheat Banana Appams! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!