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 checkSweet paniyaramRava burfiBanana sheeraEggless 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. Related Recipes

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