Banana Appam/ Vazhaipazha appam/Banana Paniyaram

I saw this recipe in Dinakaran newspaper and wanted to give it a try. I dont like bananas yet wanted to try this as this was made with wheat flour and jaggery and seemed to be a very healthy recipe.

In the original recipe they had deep fried the appam but I wanted to reduce the calories in it so made it in paniyaram pan. The appams were so soft and spongy with a very nice banana flavour. Even the banana hater like me loved it. Tastes best when served hot.

Ingredients:

• Banana - 1
• Jaggery/Vellam - 1/2 cup
• Wheat flour/Godhumai maavu - 1 cup
• Rice flour/Arisi maavu - 1 tbsp
• Cardamom powder - 1 pinch
• Cooking soda - 1/4tsp
• Salt - a pinch
• Milk (optional) - 2tsp
• Oil/Ghee - as needed
• Water - as needed

Method:

1. Heat kadai, dissolve jaggery in 1/4 cup of water till it dissolves. Strain in a vessel to remove impurities.

 

2. Mash the banana well and add it to the strained jaggery syrup and mix well. Add the flours, soda,salt,cardamom powder and mix well.

3. Add the milk if using, and enough water to make a thick batter.

 

4. Heat paniyaram pan, apply ghee/oil on the moulds (I used ghee). Add a tbsp of batter to each of the moulds and cover the pan. Cook for about 2 mins till nicely browned and flip and cook without closing for another 1 or 2 mins till completely cooked. Do this on low medium flame for the inside to get cooked well.

Notes:

• You can also deep fry the appams.
• Ghee sure gives a nice flavour.