Sweet Appam | Banana Appam
User Reviews
5
Sweet Appam | Banana Appam
Description
Sweet Appam is prepared by first making a jaggery syrup by dissolving jaggery in water and straining it. The batter combines rice flour with mashed bananas, cardamom powder, and optionally ground ginger, cumin, and toasted coconut sautéed in ghee. Baking soda can be added to aid in lightness. The appams are cooked in a mold or pan greased with ghee, resulting in a tender, slightly spiced pancake.
The flavors balance the natural sweetness and moisture of ripe bananas with the deep sweetness of jaggery. Cardamom contributes floral, citrusy notes while optional spices add earthiness. Toasted coconut gives texture and richness. The appams are traditionally small and soft.
These appams can be enjoyed as a breakfast or dessert option, especially in regions where jaggery is commonly used. Variations with optional ingredients allow adjustment to taste and availability.
The notes suggest substituting coconut oil or sunflower oil for ghee if preferred. Ginger and cumin powders are optional to accommodate taste or ingredient access. Nutrition information is provided per one appam based on this recipe.
Ingredients
- 1.5 cups rice flour - 240 grams
- ½ cup jaggery 100 to 105 grams, chopped
- 1.5 cups water
- 3 banana small to medium-sized), 250 grams bananas - mashed very well or pureed
- ¼ cup coconut optional, chopped
- 2 teaspoons ghee - for frying the coconut, can also use coconut oil or sunflower oil
- 2 teaspoons black sesame seeds - can also add white sesame seeds
- ½ teaspoon green cardamom powder
- ½ teaspoon ground ginger ground ginger) - optional
- ¼ teaspoon cumin powder (ground cumin) - optional
- ½ teaspoon baking soda - optional
- ½ to 1 teaspoon ghee - to add in each mould or add as required
Instructions
Preparation
- First chop the jaggery. You should be able to get ½ 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 ¼ 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 the 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.
- Add green cardamom powder, ginger powder and cumin powder.
- Mix very well. To the bowl containing the jaggery solution, add the rice flour.
- Add 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 the baking soda. Baking soda makes the texture more porous and soft. If you want you can skip too.
- Mix thoroughly.
Making sweet appam
- Heat the appe pan and add ½ to 1 teaspoon ghee in each mould. Instead of ghee you can use coconut oil too.
- With a spoon, pour the batter till ¾ᵗʰ or more than ¾ᵗʰ of the volume in each mould.
- Keep the heat to low or medium and cook the sweet appams.
- With a wooden/bamboo stick or skewer, turn over the banana appam which have become golden.
- When the rest of the sweet appam are golden, turn them over too and cook all of them till crisp and golden.
- Once done remove and place them in a casserole. In the casserole they stay warm for some time. Same way prepare the remaining ones. You can store them in an air tight box or container in the fridge.
- Serve Sweet Appam hot or warm or at room temperature.
Notes
- Substitute coconut oil or sunflower oil in place of ghee when desired.
- Ginger and cumin powders are optional; omit if unavailable or unwanted.
- The nutritional information corresponds to one individual appam prepared according to this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42sweet appam
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.5g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 14mg | 1% |
| Potassium | 37mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 6IU | 0% |
| Vitamin B1 (Thiamine) | 0.01mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.2mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 0.02mg | |
| Vitamin K | 0.04µg | |
| Calcium | 3mg | 0% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 0.1mg | 1% |
| Magnesium | 5mg | 1% |
| Phosphorus | 9mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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