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You are here: Home / Appam / Unniappam Recipe / Unniyappam / Neyyappam / Banana Appam / Nei Appam – Karthigai Deepam Recipes

Unniappam Recipe / Unniyappam / Neyyappam / Banana Appam / Nei Appam – Karthigai Deepam Recipes

November 11, 2013 By Aarthi 17 Comments

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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.

 
 
Appam is a traditional sweet which is made on all festivals along with medu vadai and paruppu vadai. So try out this traditional recipe for karthigai deepam and you will love it for sure.

Preparation Time : 15 mins
Resting Time : 3 hours
Cooking Time : 1 to 2 mins per batch
Makes : 20 appam


Ingredients:

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

Method:

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


Notes:

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


Pictorial:

Take banana in a mixer
Make into a smooth puree

Take jaggery and some water in a sauce pan..heat it

Filter it
look at the dirt
Jaggery water
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
Serve

Technorati Tags:
Appam Recipes,
unniappam recipe ,
karthigaideepamrecipes,
diwali recipes ,
festival recipes,
indian sweet recipes,
unniyappam recipe,
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neyyapam recipe ,
krishna jayanthy recipes
banana appam

ganesh chaturthi recipes

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Filed Under: Appam, Diwali, Fried, Ganesh Chaturthi Special Recipes, Karthigai Deepam Recipes, Krishna Jayanthy Special Recipes, Onam Recipes, Pongal Recipes, Pongal Recipes, Pongal Recipes, Recent Recipes, Tamil New Year Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Hari Chandana

    November 15, 2013 at 2:40 pm

    Perfectly made uniappam.. looks divine!!

    Reply
  2. Shobana Vijay

    November 17, 2013 at 12:22 am

    Simple and delicious.
    http://www.shobasdelight.blogspot.in

    Reply
  3. Anonymous

    June 15, 2014 at 5:07 pm

    mouth watering

    Reply
  4. Raki

    August 10, 2014 at 8:46 pm

    Hi Aarathi,

    This is the first time I am at your blog and you already inspired me to make these unni app ams. I made these today and I have to thank you for the wonderful recipe. They are so delicious and crunchy, soft spongy. I loved everything about it. Thank you and I hope to find many more such hidden treasures on your blog.

    Reply
  5. siya

    December 6, 2014 at 9:53 am

    Aarthi I haven't seen you but just Becks of your recipes I m in love with you. Love your recipes

    Reply
  6. Krishna Sindhuri

    January 8, 2015 at 9:40 pm

    i have a question regarding the fermentation process… can i use yeast for quick fermentation?

    Reply
  7. Aarthi

    January 11, 2015 at 4:02 am

    @Krishna Sindhurino it wont work

    Reply
  8. Anonymous

    January 14, 2015 at 6:48 am

    Hey the riceflour is fried or not pls answer me

    Reply
  9. Aarthi

    January 20, 2015 at 10:29 am

    @Anonymousit is store bought fried ones..

    Reply
  10. Anonymous

    August 8, 2015 at 3:12 pm

    Hello Aarthi! Thank you for your lovely recipe! One quick question. Please let me know if the amount of jaggery can be reduced and the number of bananas can be increased. Will it turn out to look and taste as the authentic version? I am trying to cut down on sugar/jaggery. Thank you very much!

    Reply
  11. Aarthi

    August 11, 2015 at 9:34 am

    @Anonymousif u increase banana it maynot give the right texture

    Reply
  12. deepthi vinod

    February 2, 2016 at 5:55 am

    Is it OK to omit bicarb of soda …I don't have it with me..

    Reply
  13. Aarthi

    February 2, 2016 at 6:12 am

    @deepthi vinodbaking soda will give that soft texture

    Reply
  14. Cecilia Fernando

    September 2, 2016 at 7:59 pm

    Can we use wheat instead of rice flour

    Reply
  15. Unknown

    December 11, 2016 at 4:33 pm

    Can we add baking powder for this

    Reply
  16. Anonymous

    January 3, 2017 at 8:07 am

    In your UNNIAPPAM RECIPE you have shown making the appam ia paniyaram pan, but written as frying in oil. Can it be done both ways.I enjoy trying out your recipes. Thank You.

    Reply
  17. Haripriya

    September 14, 2019 at 9:58 am

    Thank you for the recipe. You mentioned that it’s store bought rice flour. I hope the grainy version of the flour which we generally use gor puttu will do.

    Reply

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