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banana appam recipe, how to make banana appams | banana paniyaram http://www.vegrecipesofindia.com/banana-appam-recipe-banana-paniy...

how to make banana appams recipe


banana appams recipe - sweet appams or paniyarams made with ripe bananas, rice flour and jaggery.

Course snacks, sweets


Cuisine south indian

Prep Time 20 minutes


Cook Time 30 minutes
Total Time 50 minutes

Servings 40 to 42 appams
Author dassana amit

Ingredients
1.5 cups rice flour
cup chopped jaggery
1.5 cups water
3 small to medium bananas
cup chopped coconut
2 teaspoons ghee
2 teaspoons black sesame seeds,
teaspoon cardamom powder
teaspoon ginger powder
teaspoon cumin powder
teaspoon baking soda
to 1 teaspoon ghee

Instructions
preparing the appam batter:
1. first chop 100 to 105 grams jaggery. you should be able to get 1/2 cup chopped jaggery. you can also use
jaggery powder, instead of chopped jaggery.
2. then add the jaggery in a bowl or pan containing 1.5 cups water.
3. keep the bowl or pan on low to medium flame and let the solution heat through. stir so that the jaggery
melts.
4. you just need to melt the jaggery. when the jaggery melts, then filter the syrup and keep aside.
5. now chop a small piece of coconut in small bits. you will need about 1/4 cup chopped coconut. you can
even use grated coconut or you can skip coconut altogether.
6. heat 2 teaspoons ghee in a pan. then add the chopped coconut.
7. stir often and saute them till they are light golden. keep aside.
8. in a pan, peel and chop 3 small to medium bananas. about 250 grams bananas.
9. mash the bananas with a fork or masher very well.
10. there should be no chunks in the bananas. you can even puree the bananas in a blender.
11. now add 1/2 tsp cardamom powder, 1/2 tsp ginger powder and 1/4 tsp cumin powder.
12. mix very well. to the bowl containing the jaggery solution, add 1.5 cups rice flour.
13. add 2 teaspoons black sesame seeds. you can also use white sesame seeds.
14. begin to mix very well. make a smooth batter without any lumps.
15. add the pureed bananas to the rice flour mixture along with the coconut.
16. add 1/2 teaspoon baking soda. baking soda makes the texture more porous and soft. if you want you can
skip too.
17. mix very well.
cooking the banana appams:
1. heat the appe pan and add 1/2 to 1 teaspoon ghee in each mould. instead of ghee you can use coconut oil
too.

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banana appam recipe, how to make banana appams | banana paniyaram http://www.vegrecipesofindia.com/banana-appam-recipe-banana-paniy...

2. with a spoon, pour the batter till 3/4 or more than 3/4 in each mould.
3. keep the flame to low or medium and cook the appams.
4. with a wooden/bamboo stick or skewer, turn over the appams which have become golden.
5. when the rest of the banana appams are golden, turn them over too and cook all of them till crisp and
golden.
6. once done remove and place them in a casserole. in the casserole they stay warm for some time. same
way prepare the remaining appams. the recipe yields 42 appams. you can store them in an air tight box or
container in the fridge.
7. serve the banana appams, hot or warm or at room temperature.

Recipe Notes
1. you can substitute coconut oil or sunflower oil instead of ghee.
2. ginger powder and cumin powder are optional and can be skipped, if you do not have them

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