Banana Appam Sweet

Steps

1. 1
   Mash the bananas and mix with jaggery, grated coconut, and rice flour to create the filling. Add ghee and stir until well combined.
2. 2
   In a bowl, combine idli batter, maida, semolina, and baking soda. Add water gradually to reach the right consistency—thick enough to hold a coating but not overly stiff.
3. 3
   Take a small portion of the banana filling and place it in the center of the batter. Use your fingertip to create a small indent, then add the filling ball into the middle.
4. 4
   Cover the filling completely with batter. Roll and shape gently between your lips and fingers to form a smooth, even ball or oval shape. Use ghee on your fingertips to help with shaping.
5. 5
   Heat plenty of ghee in a shallow pan. Once the ghee is hot and ripples appear, gently place the shaped sweet into the oil.
6. 6
   Shallow fry over medium heat until one side turns golden brown. Flip and fry the other side until evenly golden. No need for deep frying—shallow frying is sufficient.
7. 7
   Once both sides are golden, carefully remove from the oil and place on paper towels to drain. Optionally drizzle a little ghee on top for extra flavor.
8. 8
   Let cool slightly before serving. The exterior is crispy while the interior remains soft, and the sweet banana-jaggery filling comes through in every bite.