Sweet Appam Recipe (Banana Appam)
Sweet Appam Recipe using whole wheat flour. These wheat flour appam are quick to make any time as it simplifies the entire process of soaking and grinding rice, the way it is made in the traditional method. I have added a banana to enhance the sweet flavor and can also be skipped.
These Instant sweet appam are best prepared with fresh coconut and cooked in ghee. I made these a few months ago during one of the festival days for the evening Naivedyam. These also make a quick evening snack for the kids after their school and also go well in the school box.
These turn out to be a bit dense without the addition of soda, if not making for offering then do use soda. It helps to make them slightly lighter.
There is a small quantity of rice flour added in this recipe, if you do not eat rice on certain days then you can replace it with bombay rava or chiroti rava.
For more similar sweet recipes, you may like to check
Eggless banana pancakes
How to make Sweet Appam (Stepwise photos)
1. Heat half cup water in a pan. Switch off and add grated jaggery or karupatti. I used raw jaggery.
2. Stir and dissolve it completely.
3. This is the ripe banana I used. It weighed about 110 grams (with skin on) and was 6 inches long. We are adding banana only to enhance the sweet flavor. Using too much banana may make them very dense, so giving you more details about size and weight. You can reduce the quantity of banana.
4. Mash the banana very well.
5. Filter the jaggery syrup.
6. Add coconut and cardamom powder.
7. Add rice flour and wheat flour. Mix very well and make a thick batter using more water as needed.
8. Make sure the batter is of thick but pouring consistency and has to be lump free. Whisk very well for a minute.
9. Grease your paniyaram pan very well. Add ghee as desired and heat it.
10. Fill the moulds upto 3/4 level with batter.
11. Cover and cook for few minutes. Check if the base if firm and has been cooked to golden. Then flip them with a skewer, chop stick or wooden spoon and cook until completely cooked or the edges turn brown.
12. You can flip them again to make them slightly crisp.
Serve sweet appam hot or cold as desired.
Sweet Appam Recipe (Banana Appam)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup whole wheat flour / atta
- 1 banana medium sized or 2 small bananas – 110 grams
- 2 tbsps rice flour (can be replaced with semolina)
- 2 tbsps coconut grated
- ½ cup jaggery grated, or karupatti or palm jaggery
- ½ cup water to melt jaggery
- pinch soda (skip if making for naivedyam)
- 2 pinches cardamom powder / elaichi
- water as needed for batter
- Dissolve jaggery in half cup slightly hot water. Set aside.
- Mash the banana very well in a bowl. Filter the jaggery to the mashed banana.
- Add coconut.
- Add flours and then soda.
- Mix well using more water as needed to make a batter of thick pouring consistency. (refer the picture). Do not add too much water. The batter must be free from lumps.
How to make Sweet Appam
- Grease paniyaram pan with ghee and add ghee in each of the moulds. When the ghee turns hot, pour batter with a tbsp to fill 3/4 of the mould.
- When the base sets and turns lightly golden to brown, flip them with a skewer or wooden spoon.
- Cook until the other side too cooks and the edges turn golden.
- Make sweet appam in batches. Serve hot or cold.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Hi…. Can we store these cooked appams…. For how many days
Yes you can store them for 3 to 4 days in the fridge
Can the batter be stored for a day?
I haven’t tried it should be okay if refrigerated
Yummy!! Your mould rawa looks different… Have u placed it over a pan?
No I have kept it on the glass stovetop in my kitchen.
Where did you get your paniyaram kal? The paniyaram looks delicious!!
Thank you. I bought it locally here in Singapore.
Can Banana be skipped?
you have mentioned jaggery twice. so 1/2 cup + 1/2 cup??
Thanks for the mention. It is 1/2 cup jaggery and 1/2 cup water to melt jaggery. I will correct it
Thank you so much for this delicious recipe….. By the way what is Idli rava.? In my area no grocer keep this….. Can we replace it with arwa chaawal or usnaa chaawal….. Pls suggest
Idli rava is suji made of idli rice i.e short grain parboiled rice. Usna chawal is parboiled rice but it can be short grain or long grain. Usually long grain usna chawal doesn’t make good idli and dosas. But you didn’t mention for which recipe you want to use.
may i know where you bought this paniyaram kal(paniyaram tava)?
I bought in Takashimaya Singapore.
Made by Japanese Brand – Iwachu,
Made of cast iron & very heavy than the regular paniyaram kal we get in India.
Hope these help
is it possible to get the pan in India,if yes how?
I am not sure Deepa. Actually I would not suggest anyone to buy that as it is very heavy to handle. You can try to order online