The word 'Appam' brings many nostalgic moments back into my mind. The days when we were in Kerala, we would eagerly wait for the prasadam especially in the Shiva temples as we would get Appams! Also, I cherish those vacation days in my Dodda's (Grandma) home, when we all cousins would be ready to devour on the delicious snacks, she would keep ready during the hungry evenings!....and if it was Appam, then a fight would be assured. Those were the days.......
Traditionally its made with Rice, but as we all are racing with time, one of the alternative to Rice is Wheat flour. This saves us the time spent for soaking Rice and grinding it; though, personally, I love it when its prepared with Rice. The other key ingredient is Banana which we add to this dish. The best variety to used would be Nendran variey but I'm using Chiquita here.
Wheat Flour- 1 cup
Jaggery- 3/4 cup
Cardamom powder- Pinch
Mash the Banana well with a masher. To this add, Wheat flour. In a separate vessel, put the Jaggery and melt it with 1/2 cup water. Pour this onto the Banana and Wheat flour mixture. Add Cardamom powder and mix well. Bring to a consistency little thicker than that of Dosa batter.
Now, place the Appam mould and turn on the heat. Pour a teaspoon of Ghee into each depression.
When the Ghee is hot, pour the batter.
Cook it on both the sides by inverting the Appams with a spoon.
Remove and serve hot.
Preparation time: 20 Minutes
Serves: 4 People