Ingredients
The following ingredients have 4 Servings
- 1 Cup Wheat Flour
- 1/2 Cup Jaggery
- 1 tbsp Rice Flour
- 1 Large Ripe Banana
- 1 tbsp Grated Coconut
- 2 Pinch Cardamom Powder
- 1 Pinch Dry Ginger powder / Sukku
- 1 Pinch Cooking Soda
- 1 Pinch Salt
- 1.5 + 1/4 Cup Water ((To melt Jaggery))
- Ghee / Oil
Instruction
- Grate coconut, and get ready with your ingredients. Melt jaggery with 1/4 cup of water in a pan. No string consistency is required. Keep by side.
- In a bowl, add wheat flour, rice flour, ripe banana and mix it. Mash the banana well. Filter the melted jaggery through a metal strainer to remove impurities. Then add to the wheat flour, banana mix.
- Now whisk it well. Pour about 1 cup of water and whisk again. The batter should not be too thick or watery. Then add grated coconut, elachi powder, dry ginger powder, salt and cooking soda. Give a quick mix.
- Heat a paniyaram pan, grease each mould with ghee. Using a spoon, take little batter and fill each mould with 3/4 of the batter. (You can also deep fry the appam's in kadai using oil).
- Close the pan. Cook in very low flame and once the bottom is cooked, flip it to the other side using a spoon or fork. Leave it for 2 to 3 minutes in low flame and add little ghee so it gets brown equally on both sides.Delicious Sweet Appam is ready.