A delicious South Indian dish often made during festivals or special occasions.
banana appam

Parboiled Rice – 1/2 cup
Raw Rice – 1/4 cup
Javvarisi (Sago) – 1/2 tblsp
Urad Dal – 1/2 tblsp
Fenugreek Seeds – 1/2 tsp
Coconut – 1/4 cup, grated
Jaggery – 1/2 cup, powdered
Ripe Yellow Banana – 1
Cashew Nuts – 2 tblsp
Raisins – 2 tblsp
Ghee – 2 tblsp
Oil – 1 tblsp
Salt – a small pinch

1. Soak the parboiled rice, raw rice, javvarisi, urad dal and fenugreek for 1 hour.
2. drain well and grind to a thick batter.
3. Keep aside to ferment for 4 to 6 hours.
4. Add a little water to coconut and grind well.
5. Add this to the batter and mix well.
6. Add the jaggery and mix well.
7. Now add the chopped bananas and salt.
8. Mix again.
9. Heat an appam maker over medium flame and grease with little oil/ghee.
10. Pour some of the batter and cook on both sides until golden brown.
11. Alternatively, you can also heat oil in a pan.
12. Pour small portions of the dough and cook on both sides.
13. Remove from flame and serve.

Banana Appam Recipe in Tamil

image via amu

1 comment

Kamakshi Narayanan October 14, 2015 - 4:39 pm

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.


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