One popular South Indian dish is appam, a delicious and fluffy pancake-like delicacy. If you want a unique twist to this traditional recipe, why not try making Banana Appam? This recipe, also known as “Vazhaipazha Appam” in Tamil, combines the goodness of ripe bananas with the classic appam preparation.
To begin, you will need rice flour, the main ingredient for making an appam. The process is straightforward, and with some practice, you can master the art of creating these delectable treats. The key to achieving the perfect texture lies in the fermentation of the batter, allowing it to rise and develop a slight tang.
To prepare the Banana Appam batter, mash a few ripe bananas until smooth. Then, mix everything thoroughly with the rice flour and a pinch of salt. Adding mashed bananas adds a delightful sweetness and subtle flavour to the appam, making it a favourite among those with a sweet tooth.
Traditionally, the batter is left to ferment overnight, giving it ample time to develop a tangy taste. Once the batter has fermented, heat a non-stick appam pan or skillet. Pour a ladleful of the batter into the centre of the pan and quickly rotate it to spread the batter evenly. The appam will take on a beautiful golden colour as it cooks, with a crisp outer layer and a soft, spongy centre.
As the aroma of freshly cooked Banana Appam fills your kitchen, you’ll know that you’re about to enjoy a delightful South Indian treat. The sweetness of the ripe bananas complements the slight tanginess from the fermentation process, creating a harmonious blend of flavours in each bite. Serve these appams hot with coconut chutney or a dollop of ghee for an authentic and satisfying experience.
In conclusion, Banana Appam is a unique twist on the classic South Indian dish. The incorporation of ripe bananas adds a sweet touch and enhances these traditional appams‘ overall flavour profile. Give this recipe a try and savour the delightful combination of flavours that will transport your taste buds to the vibrant streets of South India.
Banana Appam
Why You’ll Love This Recipe
These Banana Appams hit all the right notes – they’re sweet, satisfying, and surprisingly filling. The texture is what really sets them apart. You get crispy, golden edges with a soft, pillowy center that melts in your mouth. The natural banana flavor shines through without being overwhelming, while the coconut adds richness and the jaggery brings warmth. Making them feels rewarding because you’re creating something from scratch that tastes restaurant-quality. The fermentation might seem intimidating at first, but it’s actually quite simple and the results are worth every minute of waiting. Plus, the batter can be made ahead, making busy mornings much easier.
Cooking Tips
Don’t rush the fermentation – it’s key to getting the right flavor and texture. If your kitchen is cold, place the batter in a warm spot or near a heater. The batter should smell slightly tangy when ready. Make sure your pan is at medium heat; too hot and they’ll burn before cooking through. Grease the pan well between each batch. If the batter seems too thick, add a tablespoon of water at a time. Choose bananas that are ripe but still firm – overly mushy ones will make the batter too wet.
Serving and Storing Suggestions
This recipe makes about 12-15 small appams and takes roughly 6 hours total (including fermentation time). Serve them warm with a drizzle of ghee or honey. They pair wonderfully with coconut chutney or even vanilla ice cream for dessert. Fresh appams are best, but you can store leftovers in the fridge for 2 days. Reheat them in a pan for a minute to restore some crispiness. The batter stays good for up to 3 days refrigerated.
Similar Recipes
- Sweet Coconut Pancakes
- Jaggery Rice Dumplings
- Banana Fritters (Pazham Pori)
- Kerala Style Appam
- Coconut Jaggery Crepes
Nutrient Benefits
Banana Appam offers several nutritional benefits thanks to its wholesome ingredients. The fermented rice provides probiotics that support digestive health. Bananas contribute potassium, vitamin B6, and natural fiber. Jaggery contains iron and minerals unlike refined sugar. Coconut adds healthy fats and medium-chain triglycerides. The nuts and raisins provide protein, healthy fats, and antioxidants. Since these are naturally sweetened and made with whole ingredients, they’re a much healthier choice than processed sweets while still satisfying your sweet tooth completely.
Banana Appam
Ingredients
- 1/2 cup Parboiled Rice
- 1/4 cup Raw Rice
- 1/2 tbsp Javvarisi (Sago)
- 1/2 tbsp Urad Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 cup grated Coconut
- 1/2 cup powdered Jaggery
- 1 Ripe Yellow Banana
- 2 tbsp Cashew Nuts
- 2 tbsp Raisins
- 2 tbsp Ghee
- 1 tbsp Oil
- A small pinch of Salt
Instructions
- Soak the parboiled rice, raw rice, javvarisi, urad dal, and fenugreek seeds in water for 1 hour.
- Drain well and grind them into a thick batter.
- Allow the batter to ferment for 4 to 6 hours or until it's slightly bubbly.
- Grind the grated coconut with water until it forms a smooth paste.
- Mix this coconut paste into the fermented batter.
- Add the powdered jaggery and mix thoroughly.
- Chop the ripe banana into small pieces and add them to the batter. Also, add a small pinch of salt.
- Heat an appam maker or a non-stick pan over medium heat and grease it with ghee or oil.
- Pour a ladleful batter into each mould and cook the appams on both sides until they turn golden brown.
- Alternatively, if you don't have an appam maker, you can heat oil in a pan, drop small portions of the dough, and cook them on both sides.
- Remove them from the heat once they are beautifully golden and crispy, and your Banana Appam is ready to serve!
Sign up for our newsletter
Frequently Asked Questions
Can I skip the fermentation step to save time?
Fermentation is really important for authentic flavor and texture. Without it, your appams won’t have that signature tangy taste and fluffy texture. The good news is you can prepare the batter the night before and cook them fresh in the morning.
What if I don’t have an appam pan?
No worries at all. A regular non-stick pan works perfectly fine. You can even use a cast iron skillet or griddle. Just make small pancake-sized portions and flip them carefully. The shape might be different, but the taste will be just as delicious.
My batter didn’t ferment properly, what went wrong?
This usually happens in cold weather or if the batter is too thick. Try placing it in a warm spot like near a heater or in an oven with just the light on. The ideal temperature for fermentation is around 80-90°F.
Can I make these appams without jaggery?
Yes, you can substitute with brown sugar, coconut sugar, or even regular sugar. Use about 1/3 cup since jaggery is less sweet than regular sugar. Honey works too, but add it after the batter cools slightly to preserve its nutrients.
1 comment
A quicker way would be to add 1/2 cup of rice flour to 1/2 cup of whole wheat atta and proceed the same way – this is faster and does not need long soaking time to grind parboiled rice; – mashed banana can be added and the batter left to rest for a 1/2 hour before cooking in the mould – because of the atta, this needs less banana than the original recipe.