All-purpose flour (Maida)Small amount, to adjust batter consistency~2 tbspest.
SaltA pinch~¼ tspest.
Grated coconut (fresh or desiccated)~½ cupest.
Ripe bananaMashed and added to batter for sweetness and flavor~1est.
Sugar or jaggeryAdd to taste for sweetness~3 tbspest.
Cooking oilFor shallow frying/pan-frying the appams~2 tbspest.
Steps
1
Place the semolina in a bowl, add enough water to soak it, and let it sit until softened.
2
In a mixing bowl, combine the soaked semolina with a little all-purpose flour to smooth out the texture.
3
Add a pinch of salt for seasoning, then mix in some grated coconut for flavor and texture.
4
Mash the ripe banana and mix it into the batter, then add sugar or jaggery to taste. Stir well until the batter is thick but pourable, and let it rest briefly so the flavors meld.
5
Heat a small amount of oil in a pan, then spoon in the batter and spread it into a round shape.
6
Cook over medium-low heat until the bottom turns golden, then flip and cook the other side until both sides are golden brown.
7
Remove the cooked appams and serve warm — crispy outside, soft inside, with natural sweetness from coconut and banana.
PrimedTableBETA
