One popular South Indian dish is appam, a delicious and fluffy pancake-like delicacy. If you want a unique twist to this traditional recipe, why not try making Banana Appam? This recipe, also known as “Vazhaipazha Appam” in Tamil, combines the goodness of ripe bananas with the classic appam preparation.
To begin, you will need rice flour, the main ingredient for making an appam. The process is straightforward, and with some practice, you can master the art of creating these delectable treats. The key to achieving the perfect texture lies in the fermentation of the batter, allowing it to rise and develop a slight tang.
To prepare the Banana Appam batter, mash a few ripe bananas until smooth. Then, mix everything thoroughly with the rice flour and a pinch of salt. Adding mashed bananas adds a delightful sweetness and subtle flavour to the appam, making it a favourite among those with a sweet tooth.
Traditionally, the batter is left to ferment overnight, giving it ample time to develop a tangy taste. Once the batter has fermented, heat a non-stick appam pan or skillet. Pour a ladleful of the batter into the centre of the pan and quickly rotate it to spread the batter evenly. The appam will take on a beautiful golden colour as it cooks, with a crisp outer layer and a soft, spongy centre.
As the aroma of freshly cooked Banana Appam fills your kitchen, you’ll know that you’re about to enjoy a delightful South Indian treat. The sweetness of the ripe bananas complements the slight tanginess from the fermentation process, creating a harmonious blend of flavours in each bite. Serve these appams hot with coconut chutney or a dollop of ghee for an authentic and satisfying experience.
In conclusion, Banana Appam is a unique twist on the classic South Indian dish. The incorporation of ripe bananas adds a sweet touch and enhances these traditional appams’ overall flavour profile. Give this recipe a try and savour the delightful combination of flavours that will transport your taste buds to the vibrant streets of South India.
Banana Appam
Banana Appam
Ingredients
- 1/2 cup Parboiled Rice
- 1/4 cup Raw Rice
- 1/2 tbsp Javvarisi (Sago)
- 1/2 tbsp Urad Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 cup grated Coconut
- 1/2 cup powdered Jaggery
- 1 Ripe Yellow Banana
- 2 tbsp Cashew Nuts
- 2 tbsp Raisins
- 2 tbsp Ghee
- 1 tbsp Oil
- A small pinch of Salt
Instructions
- Soak the parboiled rice, raw rice, javvarisi, urad dal, and fenugreek seeds in water for 1 hour.
- Drain well and grind them into a thick batter.
- Allow the batter to ferment for 4 to 6 hours or until it's slightly bubbly.
- Grind the grated coconut with water until it forms a smooth paste.
- Mix this coconut paste into the fermented batter.
- Add the powdered jaggery and mix thoroughly.
- Chop the ripe banana into small pieces and add them to the batter. Also, add a small pinch of salt.
- Heat an appam maker or a non-stick pan over medium heat and grease it with ghee or oil.
- Pour a ladleful batter into each mould and cook the appams on both sides until they turn golden brown.
- Alternatively, if you don't have an appam maker, you can heat oil in a pan, drop small portions of the dough, and cook them on both sides.
- Remove them from the heat once they are beautifully golden and crispy, and your Banana Appam is ready to serve!
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Frequently Asked Questions (FAQ):
Can I replace the ripe bananas with unripe ones in this recipe?
It’s best to use ripe, yellow bananas as they provide natural sweetness. Unripe bananas will offer a different level of sweetness or flavour.
What can I serve with Banana Appam for a complete meal?
Banana Appam pairs wonderfully with coconut chutney or sambar. For dessert lovers, a drizzle of honey or a scoop of vanilla ice cream can take it to the next level.
Can I make the batter ahead of time and store it for later use?
You can prepare the batter and store it in the refrigerator for a day or two. Just ensure it’s well covered. However, freshly cooked appams have the best texture and flavour.
1 comment
A quicker way would be to add 1/2 cup of rice flour to 1/2 cup of whole wheat atta and proceed the same way – this is faster and does not need long soaking time to grind parboiled rice; – mashed banana can be added and the batter left to rest for a 1/2 hour before cooking in the mould – because of the atta, this needs less banana than the original recipe.