- Preparation: 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. Then add the jaggery in a bowl or pan containing 1.5 cups water. Keep the bowl or pan on low to medium flame and let the solution heat through. Stir so that the jaggery melts. You just need to melt the jaggery. When the jaggery melts, then filter the syrup and keep aside. 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. Making Banana Appam Batter Heat 2 teaspoons ghee in a pan. Then add the chopped coconut. Stir often and saute them till they are light golden. Keep aside. In a pan, peel and chop 3 small to medium bananas. About 250 grams bananas. Mash the bananas with a fork or masher very well. There should be no chunks in the bananas. You can even puree the bananas in a blender. Now add 1/2 tsp cardamom powder, 1/2 tsp ginger powder and 1/4 tsp cumin powder. Mix very well. To the bowl containing the jaggery solution, add 1.5 cups rice flour. Add 2 teaspoons black sesame seeds. You can also use white sesame seeds. Begin to mix very well. Make a smooth batter without any lumps. Add the pureed bananas to the rice flour mixture along with the coconut. Add 1/2 teaspoon baking soda. Baking soda makes the texture more porous and soft. If you want you can skip too. Mix very well. Search Home » Recipes » Snacks Recipes Banana Appam | Banana Paniyaram By Dassana Amit Last Updated: December 4, 2019 5 from 14 votes • 31 Comments Shares 3.1k Jump to Recipe Banana appam recipe with step by step photos – these sweet-tasting appam or paniyaram are made with ripe bananas, rice flour and jaggery. banana appam recipe These banana appam make for a healthy sweet snack. i used overripe bananas to make these. Though you can even use ripe bananas. I have added more bananas than what is generally added in appams. You can make these and store them in an airtight box in the fridge. MY LATEST VIDEOS To make the banana paniyaram, you need the Paniyaram chatti or appe pan – Æbleskiver pan. You can also shallow or deep fry them, if you don’t have this special cookware. Even the shallow fried or deep fried appam stays for a good number of days. To make these banana appam, its best to use slightly coarse rice flour. It gives a better texture. You can even make with fine rice flour, but the texture will be smooth with it. Puttu flour can also be used. These banana appam have a soft texture and are crisp when hot. on storing the crispness will go away, but the softness will be there. Refrigerate the remaining appam and they stay good for a week to 10 days in the fridge. Serve them, hot or warm or at room temperature. they also make for a good tiffin box sweet snack. Preparation to make banana appam 1. First chop 100 to 105 grams jaggery. You should be able to get ½ cup chopped jaggery. You can also use jaggery powder, instead of chopped jaggery. jaggery for banana appam recipe 2. Then add the jaggery in a bowl or pan containing 1.5 cups water. jaggery for banana appam recipe 3. Keep the bowl or pan on low to medium flame and let the solution heat through. Stir so that the jaggery melts. jaggery for banana appam recipe 4. You just need to melt the jaggery. When the jaggery melts, then filter the syrup and keep aside. jaggery for banana appam recipe 5. Now chop a small piece of coconut in small bits. You will need about ¼ cup chopped coconut. You can even use grated coconut or you can skip coconut altogether. coconut for banana appam recipe Making banana appam batter 6. Heat 2 teaspoons ghee in a pan. making banana appam recipe 7. Then add the chopped coconut. making banana appam recipe 8. Stir often and saute them till they are light golden. Keep aside. making banana appam recipe 9. In a pan peel and chop 3 small to medium bananas. About 250 grams bananas. bananas for banana appam recipe 10. Mash the bananas with a fork or masher very well. bananas for banana appam recipe 11. There should be no chunks in the bananas. You can even puree the bananas in a mixie or blender. bananas for banana appam recipe 12. Now add ½ tsp cardamom powder, ½ tsp ginger powder and ¼ tsp cumin powder. Ginger powder and cumin powder are optional and can be skipped, if you do not have them. making banana paniyarams recipe 13. Mix very well. making banana paniyarams recipe 14. To the bowl containing the jaggery solution, add 1.5 cups rice flour. making banana paniyarams recipe 15. Add 2 teaspoons black sesame seeds. You can also use white sesame seeds. making banana paniyarams recipe 16. Begin to mix very well. making banana paniyaram recipe 17. Make to a smooth batter without any lumps. making banana paniyaram recipe 18. Add the pureed bananas to the rice flour mixture. making banana paniyaram recipe 19. Add the coconut. making banana appam recipe 20. Add ½ teaspoon baking soda. Baking soda makes the texture more porous and soft. If you want you can skip too. making banana appam recipe 21. Mix very well. making banana appam recipe Cooking the banana appam 22. Heat an appe pan and add ½ to 1 teaspoon ghee in each mould. Instead of ghee you can use coconut oil too. making banana appam recipe 23. With a spoon, pour the batter till ¾ or more than ¾ in each mould. preparing banana appam recipe 24. Keep the flame to low or medium and cook the banana appam. preparing banana appam recipe 25. With a wooden/bamboo stick or skewer, turn over the banana appam which has become golden. preparing banana appam recipe 26. When the rest of the banana appam are golden, turn them over too and cook all of them till crisp and golden. preparing banana appam recipe 27. Once done remove and place them in a casserole. In the casserole, they stay warm for some time. Same way prepare the remaining banana appam. The recipe makes for 42 banana appam. You can store them in an air-tight box or container in the fridge. banana appam recipe, banana paniyaram recipe 28. Serve them Hot or warm or at room temperature. banana appam recipe, banana paniyaram recipe More tasty snacks Instant wheat appam Sweet paniyaram Paniyaram Murukku Unniyappam If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations. banana appam recipe, banana paniyaram recipe Banana Appam By Dassana Amit Banana appam are sweet appam or paniyaram made with ripe bananas, rice flour and jaggery. 5 from 14 votes Print Pin Save Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Cuisine South Indian Course Snacks, Sweets Share Servings 40 to 42 appam Units Ingredients ▢1.5 cups rice flour or 240 grams rice flour ▢½ cup chopped jaggery or 100 to 105 grams jaggery ▢1.5 cups water ▢3 small to medium bananas or 250 grams bananas - mashed very well or pureed ▢¼ cup chopped coconut - optional ▢2 teaspoons Ghee for frying coconut, can also use coconut oil or sunflower oil ▢2 teaspoons black sesame seeds, can also use white sesame seeds ▢½ teaspoon cardamom powder ▢½ teaspoon ginger powder (saunth) - optional ▢¼ teaspoon cumin powder - optional ▢½ teaspoon baking soda - optional ▢½ to 1 teaspoon Ghee in each mould or add as required Cook Mode Prevent your screen from going dark while making the recipe Instructions Preparation 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. Then add the jaggery in a bowl or pan containing 1.5 cups water. Keep the bowl or pan on low to medium flame and let the solution heat through. Stir so that the jaggery melts. You just need to melt the jaggery. When the jaggery melts, then filter the syrup and keep aside. 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. Making Banana Appam Batter Heat 2 teaspoons ghee in a pan. Then add the chopped coconut. Stir often and saute them till they are light golden. Keep aside. In a pan, peel and chop 3 small to medium bananas. About 250 grams bananas. Mash the bananas with a fork or masher very well. There should be no chunks in the bananas. You can even puree the bananas in a blender. Now add 1/2 tsp cardamom powder, 1/2 tsp ginger powder and 1/4 tsp cumin powder. Mix very well. To the bowl containing the jaggery solution, add 1.5 cups rice flour. Add 2 teaspoons black sesame seeds. You can also use white sesame seeds. Begin to mix very well. Make a smooth batter without any lumps. Add the pureed bananas to the rice flour mixture along with the coconut. Add 1/2 teaspoon baking soda. Baking soda makes the texture more porous and soft. If you want you can skip too. Mix very well. Making Banana Appam Heat the appe pan and add 1/2 to 1 teaspoon ghee in each mould. Instead of ghee you can use coconut oil too. With a spoon, pour the batter till 3/4 or more than 3/4 in each mould. Keep the flame to low or medium and cook the appams. With a wooden/bamboo stick or skewer, turn over the banana appam which have become golden. When the rest of the banana appam are golden, turn them over too and cook all of them till crisp and golden. Same way prepare the remaining one.
Banana appam
#myrecipe
By Chandana Guptha
Jan, 8th
627
Servings
2 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- Rice flour
- Jaggery
- Banana
- Water
- Coconut
- Ghee
- Sesame
- Cardamom powder
- Ginger powder
- Cumin powder
- Baking soda
