these are instant appams made with whole wheat flour, jaggery and bananas.
Cuisine: south indian
Author: Dassana Amit
1cupwhole wheat flour
½cuppowdered or grated jaggery
¼teaspoondry ginger powderor saunth (optional)
¼cupfresh grated coconut(optional)
200gramsripe bananaor 2 medium sized bananas, chopped
1pinchof baking soda
½cupwater for mixing or blending
½ to 1teaspooncoconut oil in each mouldor add as required
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.
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.