This is my mom’s traditional recipe for making appam. I have already posted a instant version of it here. But this has mashed up bananas in it which is traditional and also this batter has to rest for 3 to 4 hours to ferment. This is how my mom makes it during all festivals.
Preparation Time : 15 mins
Resting Time : 3 hours
Cooking Time : 1 to 2 mins per batch
Makes : 20 appam
Ripe Banana – 2
Jaggery / Sarkarrai / Vellam – 1 cup
Water – 1 cup
Rice Flour / Arisimavu- 2 cup
Cardamom Powder / Yelakai Podi – 2 tsp
Dry Ginger Powder / Chukku Podi – 1 tsp
Baking Soda – 1/2 tsp
Oil / Ghee for frying
Peel banana and add it to blender. Make it into a smooth puree. Put that in a mixing bowl.
Heat jaggery and water till it is melted.Sieve it through a strainer. Pour that over the banana and mix well.
Add in cardamom and dry ginger powder. Mix this well too.
Add in the rice flour and mix well so a thick batter is formed. If it is too thick add in some more water. If it is too thin add some flour.
Now add in baking soda and mix well. Cover this batter and let it ferment for 3 to 4 hours.
Now heat ghee or oil in a frying pan. Drop spoonful of this batter in hot ghee and fry till golden on one side. Flip over and cook for another mins.
Drain this and Serve
1)Use ripe banana, that makes the appam very tasty.
2)You could adjust the sugar level by adding more jaggery.
3)The batter should be thick. If the batter is more runny, add rice flour. If it is too thick add more water.
4)You can fry this in oil, but ghee makes it more flavourful
|Take banana in a mixer|
|Make into a smooth puree|
|Take jaggery and some water in a sauce pan..heat it|
|look at the dirt|
|Add mashed banana to a bowl|
|Add in jaggery water|
|Add some cardamom powder and dry ginger powder|
|Add in rice flour|
|Some baking soda|
|Mix well and let it sit for 4 hours|
|Once it is fermented, mix well|
|Heat ghee in a paniyaram pan|
|Drop spoonful of appam|
|Fry till golden|
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