Friday, November 16, 2012

Banana Appam

With indian festivals frequently falls every other week,the banana used for pooja will be flooded..I regularly make this at home to finish off the bananas in quicker way...the appam will be soft and spongy apt for evening snack especially for winter cravings..

Maida-1 cup
Sugar-1/4 cup
Cardamon powder-1/2 tsp
Banana-3/4 cup,smashed
Water-half cup
Coconut,grated-1/4 cup(optional)
Baking soda-2 pinches
Oil to deep fry


1.Mix all the ingredients and make thick batter

2.Heat oil and pour a tbsp of batter and allow it cook

3.Turn appam and cook in medium flame
4.Cook appam until sizzling stops completely 
  • Can replace 1/4 cup of jaggery with sugar..
  • Melt jaggery with water and strain and use it
  • Can replace maida to wheat flour
  • Use your hand to pour the batter for better shapes of appam


  1. spongy appams..I too love these and make it mostly for neivedyams.

  2. Wow these are so delicious, soft and spongy!!! yummy aapams!!
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

  3. Makes me nostalgic, just love this appams..Drooling here.

  4. Hi Priya akka,

    I followed the exact measurements and made banana appam yesterday for evening snack.It came out super delicious.
    Moreover,appam was not oily at all.(oil kudikkeve illai).
    By the time I finished ,everything was over.I am going to make again tomorrow.I tried with 'nendram pazham'
    The measurements are very perfect and it helps the beginners like me.Thanks a lot akka.


Thank you

Related Posts Plugin for WordPress, Blogger...

Featured Post

Seppankelangu / Arbi fry

Ingredients Sepankilangu/Arbi-3-4 nos Rice flour-1 tbsp Besan flour-2 tbsps Chilli powder-1 tsp Coriander powder-1 tsp...