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:
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| Take banana in a mixer |
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| Make into a smooth puree |
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| Take jaggery and some water in a sauce pan..heat it |
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| Filter it |
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| look at the dirt |
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| Jaggery water |
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| Add mashed banana to a bowl |
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| Add in jaggery water |
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| Add some cardamom powder and dry ginger powder |
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| Add in rice flour |
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| Some baking soda |
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| Mix well and let it sit for 4 hours |
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| Once it is fermented, mix well |
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| Heat ghee in a paniyaram pan |
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| Drop spoonful of appam |
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| Fry till golden |
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| Serve |
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banana appam
Perfectly made uniappam.. looks divine!!
Simple and delicious.
http://www.shobasdelight.blogspot.in
mouth watering
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.
Aarthi I haven't seen you but just Becks of your recipes I m in love with you. Love your recipes
i have a question regarding the fermentation process… can i use yeast for quick fermentation?
@Krishna Sindhurino it wont work
Hey the riceflour is fried or not pls answer me
@Anonymousit is store bought fried ones..
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!
@Anonymousif u increase banana it maynot give the right texture
Is it OK to omit bicarb of soda …I don't have it with me..
@deepthi vinodbaking soda will give that soft texture
Can we use wheat instead of rice flour
Can we add baking powder for this
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.
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.