Sweet appam is mostly made during festive occasions or as a quick snack. This sweet was introduced to me by my mother in law, appam using banana was new to me…. as my amma makes them plain and my in law who hails from Pondy call these appam as banana bonda- is that a Pondicherry thing?? no clue but was sure verry tasty. She makes these whenever there are ripe leftover bananas which no one wants to touch. She transforms those ugly ripe banana into something tasty instantly – the smell of ghee floats in the air, now, everyone wants one! Appam can be made different ways, traditionally wheat flour and jaggery is used and the appam are fried in ghee. Today I’ve shared an instant one which used maida and refined white sugar. Option is open- you can pick the ingredients depending your preference.
SWEET APPAM RECIPE / SWEET MAIDA APPAM / INSTANT MAIDA APPAM / BANANA APPAM / BANANA BONDA / BANANA FRITTERS / INSTANT SWEET BANANA APPAM RECIPE / FESTIVE RECIPE / SNACK RECIPES / KARTHIGAI DEEPAM RECIPES / KRISHNA JAYANTHI RECIPES / DIWALI RECIPES / SWEETS / INDIAN SWEETS / INDIAN SNACKS / SOUTH INDIAN SWEETS / DESSERTS / INSTANT SNACKS / LEFTOVER BANANA RECIPES / QUICK SNACKS / EASY SWEETS
|Rice flour||1 tablespoon|
|Baking soda / cooking soda||1 pinch|
|Banana (ripe, mashed) small||1|
|Elachi powder||1 pinch|
|Oil for deep frying||1 cup|
Combine Maida, Rice flour, Sugar, Salt, Baking soda, Cardamom powder and the mashed banana. Mix everything to combine well, to make a thick paste. Mash all the lumps and make it smooth.
Now slowly add water little by little until it forms a thick batter. (it should be like a thick idli batter consistency) If the batter is too thin- it will drink oil while frying… If the batter is too thick- the bonda will be very dense.
Heat oil in a kadai. When the oil reaches the right temperature, scoop a ladleful of the batter and pour right in the center- directly into the oil.
The oil temperature should be right before you pour the batter, sample a little- pour a little batter in the hot oil- If the batter settles to the bottom of the pan (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat).
Once the oil heat is right, go ahead and scoop that batter int he center of the pan. Reduce the heat to low medium.
Slowly the appam will fluff up.
Now its fully puffed up, flip to the other side.
Now cook the other side till golden.
Both sides should turn golden brown. (Ensure the flame is low medium setting the entire time)
Once down remove and place in a paper towel / tissue to remove excess oil. Serve hot right away!
- Makes 8- 10 appams depending on the size.
- Good when served hot.
- I’ve used maida – you may substitute with wheat flour. The appam will be slightly dense.
- I’ve used plain white sugar – you may substitute with jaggery too.
- Always choose a rip banana for this recipe.
- Fry one appam at a time, if you want to make it healthy- use a paniyaram pan to fry.
- If the batter settles to the bottom of the pan when frying (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat)