4/26/2018 https://www.vegrecipesofindia.

com/wprm_print/135392

banana appam recipe | sweet banana appam recipe |

banana paniyaram 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 cup = 250 ml)

1.5 cups rice flour or 240 grams rice flour
½ cup chopped jaggery or 100 to 105 grams jaggery (gud)
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 (til)
½ teaspoon cardamom powder (choti elaichi powder)
½ teaspoon ginger powder (saunth) - optional
¼ teaspoon cumin powder (jeera powder) - optional
½ teaspoon baking soda - optional
½ to 1 teaspoon ghee in each mould or add as required
how to make recipe
making banana 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.

https://www.vegrecipesofindia.com/wprm_print/135392 1/2
4/26/2018 https://www.vegrecipesofindia.com/wprm_print/135392

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.
making 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.
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 banana 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 banana appams. the recipe yields 42 banana 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

https://www.vegrecipesofindia.com/banana-appam-recipe-banana-paniyaram/

https://www.vegrecipesofindia.com/wprm_print/135392 2/2