Appam is also a very delicious South Indian delicacy, which can add the right amount of flavours and variety during breakfast or dinner. Traditionally, the appam recipe is a perfect combination of fermented rice and coconut batter, resulting in a pancake that is light and airy in the middle and crispy on its edges. Soaked rice, grated coconut, and a bit of yeast or baking powder for fermentation form the perfect Appam batter. Banana Appam is a delightful twist on the traditional South Indian Appam, incorporating the natural sweetness and richness of ripe bananas into the classic recipe. This variant adds a unique flavour and extra moistness to the beloved pancake, making it a popular choice for breakfast, snacks, or even a sweet treat. This Banana Appam recipe is so versatile-you can have it with vegetable stew, coconut milk, or spicy curry. And if one is a South Indian food novice or even an avid fan, perfecting the Appam recipe is sure to add just that extra something in the list of your culinary skills-an added pinch of authenticity and a whiff of romance.

• 2 banana
• 100 gms rice flour
• 100 gms jaggery
• Ghee
• 1 pinch salt
• 1/4 tsp coriander powder

• Mash 2 ripe bananas, about 200 gms until smooth, using a fork or potato masher. Do this until it's creamy forming no lumps. The perfect fit for this dish is ripe bananas, as it's sweet and soft; it adds to the flavour and texture of your appams.
• Now, it's time to mix in the jaggery. Add to the mashed banana along with 100 gms of grated jaggery. Jaggery is a traditional, unrefined sugar product that adds depth in richness, caramel-like sweetness, and flavour to the batter.
• Mix this solution until the jaggery has fully dissolved. Let it take a minute or two because jaggery is a bit coarse. Let the sweetener be well dissolved in the banana mixture.
• Now, will will add the rice flour and spices.
• Add 100 gms of rice flour in the banana-jaggery mixture.
• Rice flour is used in this appam recipe and helps to give thickness and a slight crispy exterior to the appams. Add the rice flour along with ¼ tsp of cardamom powder for the warm, aromatic flavour, and a pinch of salt to balance the sweetness. Mix it into thick batter. If it is too thick, add a bit of water-a tbsp at a time, until you get a smooth, pourable consistency.
• Heat a non-stick appam pan or paniyaram pan over a medium heat. This recipe involves using special pans with small, rounded molds for cooking the appams evenly.
• Add a few drops of ghee or oil in each mold so that appams don't stick to it and also give golden crispy edges to them.
• Heat the pan but beware of heating too hot, as uneven cooking may take place of the appams.
• Cook the Appams Once the pan is hot, using a spoon, fill each mould ¾ with banana batter. The batter should slightly spread out, where a small circle shape is achieved.
• Immediately place a lid over the pan to steam through for the cooking of the appams. Cook at low to medium heat for 3-4 minutes, or until the edges turn golden brown.
• The covering also makes it soft inside and helps in even cooking.
• Once the edges start to turn golden, carefully flip over each appam with the help of a skewer or spoon, so that both sides will be evenly cooked and golden brown. Cooking on the other side might take up to 2-3 more minutes.
• Bring out the cooked Banana Appams and place them on to a serving plate. Here's a fun fact, this appam tastes good when it is very hot with accompaniments of either coconut milk, honey, or even a little sprinkle of nuts for more texture. Repeat this with the remaining batter frying every appam until golden.
• If you liked this recipe of Appam, don't forget to share it with your friends and family.