Wheat flour – 1 cup
Rice flour – 1 tbsp.
sooji / semolina – 1 tbsp.
banana – 1
jaggery – 1/4 cup or little more. (depending on your taste requirement)
cardamom powder – 1/4 tsp
scraped coconut – 2 tbsp. (optional)
sesame seeds – 1/2 tsp (optional)
1. In a kadai, add little water and jiggery and boil it till the jaggery melts. Strain it to remove the impurities. (This can be done with the help of a tea strainer. The picture is given below. You can see how many impurities are there. So melt it and strain it before using)
2. In a bowl, mix together wheat flour, rice flour, scraped coconut, sesame seeds and cardamom (elaichi) powder.
3. Add the jaggery liquid to the flour. Mix nicely without lumps. If necessary add little water. (I have added little more than 1/2 glass. But you check your cup size and then if necessary add water.)
4. Now add the banana and mash it well. Let every thing get mixed nicely.
5. The batter should be of vada consistency
6. Heat oil in an appa kallu when hot, pour the batter with the help of a ladle. Wait till they cook nicely. When the sides become brownish then with the help of a spoon, turn it to the other side.
If you don’t have an appa kallu, then you can use a kadai. The instructions for using kadai is given in the tips section
7. Keep in low medium flame to ensure even cooking. Fry till golden brown and then transfer it to a kitchen towel. Let the oil drain and then serve it.
1. If you are using Kadai – Heat oil in a kadai, when hot, pour the batter with the help of a ladle. If the oil is properly heated, your appam will come up as soon as you pour it. It will not stay down. Before pouring a complete ladle, slowly add half a tsp of batter and check whether the oil is hot or not.
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