wheat appam | instant wheat paniyaram

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Wheat appam recipe with step by step photos – quick and tasty appams made with whole wheat flour, bananas and jaggery.

instant whole wheat appam recipe

When I had posted Banana appam, one of my dear reader friend durga ji was kind enough to share her recipe of whole wheat appams. So yesterday I made these appams with some changes and thought of adding the recipe for Ganesh Chaturthi. These were really good and soft textured appams. Very quick and easy to prepare. Instead of making the appams in the appe pan, you can also fry them in oil.

These appams make for a nice evening snack. they stay for a week in the fridge. From the recipe I got about 40 appams. Durga ji’s recipe has coconut added in it. I forgot to add coconut. So if using grated coconut, you can add about ¼ cup of it.

Serve the instant whole wheat appams, hot or warm or at room temperature. They are a healthy snack which can be had any time of the day. Can also be packed in the tiffin box.

How to make wheat appam

1. In a mixer or blender, take 1 cup whole wheat flour and ¼ cup rice flour.

making wheat appam recipe

2. Then add ½ cup jaggery, ¼ teaspoon cardamom powder, ¼ teaspoon ginger powder and a pinch of baking soda.  if the jaggery you use has a lot of impurities, the melt the jaggery in ½ cup water on a low flame. Stir till the jaggery melts. Then filter and use this syrup. if using this jaggery syrup, then skip step 4, in which water is added. 

making wheat appam recipe

3. Next add sliced bananas. 2 medium sized bananas which have been sliced or chopped. The bananas I used were overripe, but you can use ripe bananas too.

making wheat appam recipe

4. Add ½ cup water.

making wheat appam recipe

5. Now blend till smooth. You just need to blend till you get a smooth consistency. Don’t over do.

batter for making wheat appam recipe

6. Now pour the appam batter in a bowl and allow to rest for 15 minutes.

batter for making wheat appam recipe

Making Wheat appam

7. Heat a Paniyaram chatti or appe pan. add ½ to 1 teaspoon coconut oil in each mould. Instead of coconut oil you can also use ghee.

making wheat appam recipe

8. With a spoon, pour the batter till ¾ or more than ¾ in each mould. keep the flame to low or medium and cook the appams. If you want you can cover the pan with a lid.

making wheat appam recipe

9. With a wooden/bamboo stick or skewer, turn over the appams which have become golden.

making wheat appam recipe

10. Do this for the appams which have become golden.

making wheat appam recipe

11. When the rest of the wheat appams are golden, turn them over too and cook all of them till crisp and golden.

wheat appam recipe, sweet paniyaram recipe with wheat flour, instant wheat paniyaram recipe

12. You can even flip them once or twice back in the same mould for even cooking.

wheat appam recipe, sweet paniyaram recipe with wheat flour, instant wheat paniyaram recipe

13. Once done remove and place them in a casserole. In the casserole wheat appam stay warm for some time. Same way prepare the remaining appams. The recipe makes for 40 whole wheat appams. You can store them in an air-tight box or container in the fridge.

wheat appam recipe, sweet paniyaram recipe with wheat flour, instant wheat paniyaram recipe

14. serve the instant wheat paniyaram, hot or warm or at room temperature.

wheat appam recipe, sweet paniyaram recipe with wheat flour, instant wheat paniyaram recipe
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wheat appam recipe, sweet paniyaram recipe with wheat flour, instant wheat paniyaram recipe

Wheat Appam

4.78 from 9 votes
These are instant appams made with whole wheat flour, jaggery and bananas.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Cuisine South Indian
Course: Sweets

Servings 40 appams
Units

Ingredients

  • 1 cup whole wheat flour
  • ¼ cup rice flour
  • ½ cup powdered or grated jaggery
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon dry ginger powder or saunth (optional)
  • ¼ cup fresh grated coconut (optional)
  • 200 grams ripe banana or 2 medium sized bananas, chopped
  • 1 pinch of baking soda
  • ½ cup water for mixing or blending
  • ½ to 1 teaspoon coconut oil in each mould or add as required

Instructions

making batter

  • In a mixer or blender, take all the ingredients except coconut oil.
  • Blend till smooth. You just need to blend till you get a smooth consistency. Don't over do.
  • Now pour the appam batter in a bowl and allow to rest for 15 minutes.

making wheat appam

  • Heat a paniyaram chatti or appe pan – Æbleskiver pan. Add ½ to 1 teaspoon coconut oil in each mould. Instead of coconut oil you can also use ghee.
  • With a spoon, pour the batter till ¾ or more than ¾ in each mould. Keep the flame to low or medium and cook the appams. If you want you can cover the pan with a lid.
  • With a wooden/bamboo stick or skewer, turn over the appams which have become golden.
  • Do this for the appams which have become golden.
  • When the rest of the appams are golden, turn them over too and cook all of them till crisp and golden.
  • You can even flip them once or twice back in the same mould for even cooking.
  • Once done remove and place them in a casserole. In the casserole wheat appam stay warm for some time. Same way prepare the remaining appams. The recipe makes for 40 whole wheat appams. You can store them in an air-tight box or container in the fridge.
  • Serve them hot or warm or at room temperature.

Notes

Few tips for atta appam recipe:
1. You can add ghee or sunflower oil instead of coconut oil.
2. Ginger powder can be skipped, if you do not have it.
3. Instead of grinding grated coconut in the batter, you can also add it directly to the batter.

Nutrition Info Approximate values

Nutrition Facts
Wheat Appam
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 3mg0%
Potassium 30mg1%
Carbohydrates 6g2%
Sugar 3g3%
Vitamin A 5IU0%
Vitamin C 0.4mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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41 Comments

  1. Dassana Mam If I am using idli moulds then I cannot put idli mould like this on stove then I have to take help of another utensil.So now you tell me the process?How to use idli moulds?

    1. You can fry them instead of steaming. I am not sure how the steamed wheat appams will taste. Some times I deep fry these in oil instead of making them in the appam pan. Just keep the batter slightly thick or medium-thick while frying.

      1. Dassana Mam I will not steam.I was thinking that I will fill appam batter in idli moulds and I will keep that idli moulds in another utensil but I will not fill that half utensil with water.So if there is no water in that utensil then there is no chance of steam. What do you say?

        1. Fine. It will be similar to baking but you will have to test if it works or not. But do use a good quality heavy pan as dry heating corrodes the metal layers.

  2. Dassana Mam Can I use idli moulds instead of appam pan?Can I skip baking soda and rice flour?If I don’t have rice flour then what shall I use?

    1. Baking soda helps in making the wheat appam soft and light. You can use ¼ teaspoon baking powder instead of baking soda. You can skip rice flour and add the same amount of wheat flour. So total will be 1.25 cups whole wheat flour.

  3. Thanks! This helps a lot.
    Your recipes always come to my rescue whenever I am in a fix about what to cook. I just look up here and I always find something great to cook!

  4. Hello,
    I want to prepare this early in the morning for my kiddo’s breakfast. Can i make the batter ready and keep it in the fridge at night? Just want to save prep time during the morning rush hour. Thank you in advance.

    1. yes you can make the batter in the night and keep in fridge. also add soda to the batter before you make the wheat appams.

  5. Hi Dassana, I have made many recipes from your blog and I loved them. Thank you for sharing such awesome recipes in the most simplest manner as possible. Keep up the great work.????????

  6. Dear Dassana ji,
    Thanks for this wonderful recipe & perfect measure 🙂 I follow your recipes very often
    I prepared these appams in ghee to offer as prasaad at my friends place for Ganesh chaturthi & it was a big hit!
    It is such a simple , quick recipe & delicious too!

  7. Hi Dasannaji
    Prepared these delicious appams as part of neivedhyam for Ganesh Chathuthi yesterday and there is a repeat order for this dish from my family. Thanks a lot for this yummmmmmy recipe. Have never fried appams in coconut oil before and that gives an excellent aroma to the appams.5 stars

    1. thanks aarthy for sharing this and i am so glad that your family liked the dish. yes coconut oil gives a good aroma to the appams.

  8. Hi,
    Nice and easy recipe This recipe is very similar to our regional food item called Gulgula made from wheat flour. We follow deep frying method to make that recipe.
    Thanks for sharing such a nice and healthy recipes.5 stars

    1. thanks and welcome abhineeta. i know. we also make gulgule at home. will share the recipe in some time.

  9. Looks yummy. would like to try this. Is blending essential? Can I mix the batter really well with a wired whisk?

    1. blending is not essential. you can just mix everything in a bowl with a wired whisk.

  10. Hi dassana, i tried these but the batter inside remained soft and uncooked. What went wrong here?

    1. these need to be cooked on a low flame. the ones in the center get cooked faster, then the ones at the sides. also the pan has to be slightly heavy and thick bottomed, otherwise the appams cook quickly from outside, but remain raw from the center. hope these tips help.

  11. Made it. By the time I finished making, I got just 1 piece for tasting. Rest all gulped by my kids and husband.☺️thank u

  12. Hello Dassana,
    I am a big fan of your blog. I have so far tried the applesauce cake, choco chip cookies, mumbai pav, paneer lababdar, veg pizza and today, tried these whole wheat appams. All these items were a big hit at home. Thank you for sharing such awesome recipes in the most simplest manner as possible. Keep up the great work 🙂5 stars

    1. very pleased to know this madhavi, thanks for trying so many recipes. also thanks so much for kind words and positive feedback.

  13. Looking delicious!!
    Now a days I am researching on which appam stand to buy. Can you please suggest any good brand for induction cooktop?

    1. thanks. i sometimes use philips induction cooktop and so far it has worked well.

  14. Seems like a wonderful item to try. I am wondering, can this be done in an oven? I have a muffin pan (very similar to the one you showed in your pictures) but it can not be kept on a stove for heating. If I have to use the oven, can you tell me at what temperature I should bake this? Thanks for your input. Keep up the great work!

    1. rom, you can make these in the oven. but then add some coconut oil in the batter. can be 1 to 2 tablespoon oil. 180 degrees celsius/356 degrees fahrenheit should be fine to get an even texture and baking. thanks 🙂