Sweet Appam / Wheat flour appam recipe is usually prepared on festive occasions like Karthigai Deepam, Krishna Jayanthi, Avani Avittam etc. But to taste this delicious sweet, festival should not be a reason. As it is very easy to prepare, and almost all the ingredients are readily available in our kitchen, we can make it any time instantly. It is a healthy sweet as the ingredients call for wheat flour and banana and it is not a deep fried one, so even elders can have it without any guilt. Instead of giving store bought junk food to our kids, we can prepare this homemade appam and serve them without any worry.
Wheat Flour Appam Recipe
Sweet Appam / Wheat Flour Appam Recipe is usually prepared on festive occasions like Karthigai Deepam, Krishna Jayanthi, Avani Avittam etc.
- 1 Cup Wheat Flour
- 1/2 Cup Jaggery
- 1 tbsp Rice Flour
- 1 Large Ripe Banana
- 1 tbsp Grated Coconut
- 2 Pinch Cardamom Powder
- 1 Pinch Dry Ginger powder / Sukku
- 1 Pinch Cooking Soda
- 1 Pinch Salt
- 1.5 + 1/4 Cup Water (To melt Jaggery)
- Ghee / Oil To fry - Link for ghee
- Grate coconut, and get ready with your ingredients. Melt jaggery with 1/4 cup of water in a pan. No string consistency is required. Keep by side.
- In a bowl, add wheat flour, rice flour, ripe banana and mix it. Mash the banana well. Filter the melted jaggery through a metal strainer to remove impurities. Then add to the wheat flour, banana mix.
Now whisk it well. Pour about 1 cup of water and whisk again. The batter should not be too thick or watery. Then add grated coconut, elachi powder, dry ginger powder, salt and cooking soda. Give a quick mix.
- Heat a paniyaram pan, grease each mould with ghee. Using a spoon, take little batter and fill each mould with 3/4 of the batter. (You can also deep fry the appam's in kadai using oil).
- Close the pan. Cook in very low flame and once the bottom is cooked, flip it to the other side using a spoon or fork. Leave it for 2 to 3 minutes in low flame and add little ghee so it gets brown equally on both sides.
Delicious Sweet Appam is ready.
1. Grate coconut, and get ready with your ingredients. Melt jaggery with 1/4 cup of water in a pan. No string consistency is required. Keep by side.
2. In a bowl, add wheat flour, rice flour, ripe banana and mix it. Mash the banana well. Filter the melted jaggery through a metal strainer to remove impurities. Then add to the wheat flour, banana mix.
3. Now whisk it well. Pour about 1 cup of water and whisk again. The batter should not be too thick or watery. Then add grated coconut, elachi powder, dry ginger powder, salt and cooking soda. Give a quick mix.
4. Heat a paniyaram pan, grease each mould with ghee. Using a spoon, take little batter and fill each mould with 3/4 of the batter. (You can also deep fry the appam’s in kadai using oil).
5. Close the pan. Cook in very low flame and once the bottom is cooked, flip it to the other side using a spoon or fork. Leave it for 2 to 3 minutes in low flame and add little ghee so it gets brown equally on both sides.
Delicious Sweet Appam is ready.
Sweet Appam
Tips for Wheat Flour Appam Recipe
2. Always use ripe banana for this Wheat flour appam recipe.
3. Adjust jaggery as per your sweetness.
4. Dry ginger powder / sukku can be skipped, but it helps in digestion.
5. If the batter is thick, the appam’s turn hard.
6. If the batter is watery, it absorbs more ghee.
7. If the batter is watery, add 1 tblsp of wheat flour / rice flour to troubleshoot it.
8. The batter should be in the dosa batter consistency.
9. Just add cooking soda before cooking. Also don’t add more than mentioned.
10. Instead of ghee, oil can be used for cooking. But it would be less flavourful.
Sweet Appam
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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