banana appam recipe with step by step photos – sweet appam or paniyarams made with ripe bananas, rice flour and jaggery.

these banana appam make for a healthy sweet snack. i used over ripe bananas to make these. though you can even use ripe bananas. i have added more bananas than what is generally added in appams. you can make these and store them in an air tight box in the fridge.

to make the banana paniyaram, you need the paniyaram chatti or appe pan – Æbleskiver pan. you can also shallow or deep fry these appam, if you don’t have this special cookware. even the shallow fried or deep fried appam stay for a good number of days.

to make these appam, its best to use a slightly coarse rice flour. it gives a better texture. you can even make with fine rice flour, but the texture will be smooth with it. puttu flour can also be used. for other variations you can check these delicious recipes:

1. wheat appam
2. sweet paniyaram
3. paniyaram recipe
4. unniyappam recipe

these banana appam have a soft texture and are crisp when hot. on storing the crispness will go away, but the softness will be there. refrigerate the remaining appam and they stay good for a week to 10 days in the fridge. serve the banana appam, hot or warm or at room temperature. they also make for a good tiffin box sweet snack.

banana appam

5 from 4 votes

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

banana appam are sweet appam or paniyaram made with ripe bananas, rice flour and jaggery.

Course:snacks,sweets

Cuisine:south indian

Servings:40 to 42 appam

Calories:78kcal

Author:Dassana Amit

INGREDIENTS FOR banana appam

(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 banana appam

preparation to make banana appam

• 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.
• then add the jaggery in a bowl or pan containing 1.5 cups water.
• keep the bowl or pan on low to medium flame and let the solution heat through. stir so that the jaggery melts.
• you just need to melt the jaggery. when the jaggery melts, then filter the syrup and keep aside.
• 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.

making banana appam batter

• heat 2 teaspoons ghee in a pan. then add the chopped coconut.
• stir often and saute them till they are light golden. keep aside.
• in a pan, peel and chop 3 small to medium bananas. about 250 grams bananas.
• mash the bananas with a fork or masher very well.
• there should be no chunks in the bananas. you can even puree the bananas in a blender.
• now add 1/2 tsp cardamom powder, 1/2 tsp ginger powder and 1/4 tsp cumin powder.
• mix very well. to the bowl containing the jaggery solution, add 1.5 cups rice flour.
• add 2 teaspoons black sesame seeds. you can also use white sesame seeds.
• begin to mix very well. make a smooth batter without any lumps.
• add the pureed bananas to the rice flour mixture along with the coconut.
• add 1/2 teaspoon baking soda. baking soda makes the texture more porous and soft. if you want you can skip too.
• mix very well.

making banana appam

• heat the appe pan and add 1/2 to 1 teaspoon ghee in each mould. instead of ghee you can use coconut oil too.
• with a spoon, pour the batter till 3/4 or more than 3/4 in each mould.
• keep the flame to low or medium and cook the appams.
• with a wooden/bamboo stick or skewer, turn over the banana appam which have become golden.
• when the rest of the banana appam are golden, turn them over too and cook all of them till crisp and golden.
• once done remove and place them in a casserole. in the casserole they stay warm for some time. same way prepare the remaining banana appam. the recipe yields 42 banana appam. you can store them in an air tight box or container in the fridge.
• serve the banana appam, hot or warm or at room temperature.

RECIPE TIPS

• you can substitute coconut oil or sunflower oil instead of ghee.
• ginger powder and cumin powder are optional and can be skipped, if you do not have them.

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preparation to make banana appam

1. first chop 100 to 105 grams jaggery. you should be able to get ½ 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 ¼ cup chopped coconut. you can even use grated coconut or you can skip coconut altogether.

making banana appam batter

6. heat 2 teaspoons ghee in a pan.

7. then add the chopped coconut.

8. stir often and saute them till they are light golden. keep aside.

9. in a pan peel and chop 3 small to medium bananas. about 250 grams bananas.

10. mash the bananas with a fork or masher very well.

11. there should be no chunks in the bananas. you can even puree the bananas in a mixie or blender.

12. now add ½ tsp cardamom powder, ½ tsp ginger powder and ¼ tsp cumin powder. ginger powder and cumin powder are optional and can be skipped, if you do not have them.

13. mix very well.

14. to the bowl containing the jaggery solution, add 1.5 cups rice flour.

15. add 2 teaspoons black sesame seeds. you can also use white sesame seeds.

16. begin to mix very well.

17. make to a smooth batter without any lumps.

18. add the pureed bananas to the rice flour mixture.

19. add the coconut.

20. add ½ teaspoon baking soda. baking soda makes the texture more porous and soft. if you want you can skip too.

21. mix very well.

cooking the banana appam

22. heat an appe pan and add ½ to 1 teaspoon ghee in each mould. instead of ghee you can use coconut oil too.

23. with a spoon, pour the batter till ¾ or more than ¾ in each mould.

24. keep the flame to low or medium and cook the banana appam.

25. with a wooden/bamboo stick or skewer, turn over the banana appam which have become golden.

26. when the rest of the banana appam are golden, turn them over too and cook all of them till crisp and golden.

27. once done remove and place them in a casserole. in the casserole banana appam stay warm for some time. same way prepare the remaining banana appam. the recipe makes for 42 banana appam. you can store them in an air-tight box or container in the fridge.

28. serve the banana appam, hot or warm or at room temperature.

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