South Indian Banana Appam – Healthy, Less Fat Recipe
Banana Appam is a popular South Indian sweet. They are made during festival season. It is particularly cooked for Kartigai Deepam which is celebrated on the full moon day (pournami) of the month of Karthigai, as per the Hindu calendar. It is one of the most important festivals of the people of Tamil Nadu. Appam and Poori urundai are made on this day. Puffed rice called Poori in Tamil are cooked with jaggery to form delicious sweet balls and appam are cooked with banana and a sweetener like jaggery to form Indian Hoppers.
1/2tbspdessicated / fresh coconut shavings (cut into small chunks)
1/4cup jaggery – powdered + more (if you need more sweeteness)
Ghee to cook
Iron or non-stick appam chatti
Heat water in a pan, add the jiggery and let it dissolve, about 10 minutes on medium low flame. Switch off the flame and let it cool.
Seive whole wheat flour, rice flour, cardamons, salt, baking soda in a large bowl. Pour the jiggery water and whisk them to smooth batter.
Add the mashed banana and coconut piecess to it and mix well. The batter shouldn’t be too watery. Check for the sweetness. If you need more, dissolve jaggery in little water and add to the batter. Adjust thickness with rice flour. It should have a consistency of dosa/idli batter or pancake batter. Let them sit for 15 minutes.
Heat the non-stick pan on a medium flame. Brush the pan with little ghee. Once hot, spoon in the batter into each hole and wait for 15min and using a spoon/ wooden prickle turn them over. Cook for another 10-15min. Have an eye on it. Dont burn them. The jaggery should caramelize and impart a beautiful brown color. Smear ghee on top (optional).