Banana appam recipe with step by step photos – these sweet-tasting appam or paniyaram are made with ripe bananas, rice flour and jaggery.

These banana appam make for a healthy sweet snack. i used overripe 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 airtight box in the fridge.

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To make the banana paniyaram, you need the Paniyaram chatti or appe pan – Æbleskiver pan. You can also shallow or deep fry them, if you don’t have this special cookware. Even the shallow fried or deep fried appam stays for a good number of days.

To make these banana appam, its best to use 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.

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 them, hot or warm or at room temperature. they also make for a good tiffin box sweet snack.

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 has 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, they 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 them Hot or warm or at room temperature.

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