Banana Appam

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.


image via amu

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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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