Banana Appam Recipe | Banana Paniyaram | Balehannu Mulka or Appa with detailed photo and video recipe. A unique snack recipe combining both sweet and savoury flavours. The recipe is mainly prepared with wheat flour, but it contains a very special ingredient, i.e banana, which gives a sweet taste and unique flavour to it.
Whilst I am living here in Australia, I am exposed to several international cuisines which I can only imagine in my hometown. Having said that, the downside is that I have to miss several delicacies which are typically prepared and enjoyed in my birthplace. Especially, I miss those recipes prepared with tropical fruits and vegetables. For example, it has been ages since I have enjoyed jackfruit-based idli or appa/mulka. But thankfully, I can enjoy the banana appam recipe here, with several banana flavours available. Well, I personally like the jackfruit-based appa, but balehannu mulka or appa is quite a match. This South Indian dish is usually prepared as a snack for the celebration feast.
Furthermore, some important tips, recommendations and serving suggestions for the banana appam recipe. Firstly, I would always recommend using ripe bananas for this recipe. Raw or just ripe bananas do not infuse the same amount of flavour into this appa recipe. Secondly, I personally like the recipe less sweet, so I have added just a quarter cup of jaggery. However, if you find your bananas less sweet, you are more than welcome to add extra jaggery or sugar. Lastly, the typical recipe involves deep-frying these small dumplings in hot oil, but you can also use a paniyaram pan or an appe pan. However, deep-fried appam is tastier than shallow-fried or appe-pan-fried appam.
Finally, I would like to highlight my other Vrat Recipes Collection with this banana appam recipe. It includes recipes like suji ka halwa, puliyodharai, rava kesari, gujiya, dahi aloo, sabudana tikki, aval bisi bele bath, bhakarwadi, moong dal halwa and sabudana thalipeeth recipe. In addition, do visit my other similar recipe collections like
About Banana Appam
Banana Appam is the one that tops the list in many South Indian families, as it works from small gatherings to large festive occasions. Whenever there are ripe bananas, families whip them up as a fast, sweet snack. The recipe’s flavour is further enhanced as the bananas ripen, giving each appam a fresh sweetness. The batter is easily combined with jaggery or sugar, making the preparation simple and home-like. The cooks are fond of making it because the smell spreads throughout the kitchen while it is being cooked. This dish has become a healthy dessert because of its mild sweetness. It can be served hot to bring out its soft texture. The recipe is comforting because it is made with quotidian ingredients. Banana appam still remains a traditional option that everyone likes, regardless of age.
This particular snack becomes an even more intriguing preferred pairing with the condiment, coconut chutney. The mixture gives birth to a mighty struggle between sweetness and saltiness, which many people like. The appams look very nice, as they turn golden while cooking in the paniyaram pan. Usually, they are served during tea time in the evening or as an after-meal delight. The inside remains soft while the outside has a very light crust. Banana appam is very flexible and can be served on any occasion, as it can be a snack or a dessert. Families find its preparation hassle-free as it needs very little labour. The recipe is open to experiments, such as adding cardamom or grated coconut. It is still a versatile and comforting dish that gives off the warmth of home to many families.
Fun Fact:
In some regions of Karnataka, these appams are offered during temple festivals because they are considered pure, simple, and naturally sweet.
Chef Tips for Banana Appam
The classic Banana Appam Recipe uses ripe bananas, jaggery, and basic pantry ingredients to make a soft, mildly sweet snack. It suits both tea time and dessert plates because it cooks quickly and tastes delicious when served warm.
- Banana Mash: Blend the ripe bananas until soft. Smooth bananas help the batter cook evenly and give a uniform texture.
- Jaggery Sweetness: Mix grated jaggery with the batter. Jaggery enhances sweetness and adds a warm flavour.
- Resting: Allow the mixture to sit for a few minutes. Resting helps the flavours blend and improves softness.
- Low Flame Frying: Fill each paniyaram mould and cook slowly. Low heat ensures the centre cooks fully while the exterior turns golden.
- Ghee Topping: Drizzle a small amount of ghee into each mould. Ghee lifts the fragrance and adds richness to every bite.
FAQs
- How do I choose the best bananas for appam?
I use fully ripe bananas with dark spots. They provide natural sweetness and a soft texture. - How do I make the appam soft inside?
I mash the bananas well and add enough moisture to the batter. I also cook on a low flame to ensure even cooking. - Can I make banana appam without jaggery?
Yes, I can use mashed bananas alone for sweetness. I may add a little sugar if the bananas are not sweet enough. - How do I prevent the appam from sticking to the pan?
I grease the paniyaram mould lightly with ghee or oil. Proper greasing helps the appam release easily. - Can I store banana appam for later?
Yes, I store them in an airtight container after cooling. I reheat them lightly before serving.
Video Recipe
Recipe Card for Banana Appam
banana appam recipe | banana paniyaram | balehannu mulka or appa
Ingredients
- 3 bananan, ripened
- ¼ cup jaggery / gud
- 1 cup wheat flour / atta
- ¼ tsp cardamom powder / elachi powder
- pinch of salt
- oil for deep frying
Instructions
- firstly, peel 3 ripped bananas and cut them into pieces. well ripped bananas give great results.
- mash them with the help of fork making sure there are no lumps.
- also add ¼ cup jaggery and mix well till the jaggery melts completely.
- now add 1 cup wheat flour, ¼ tsp cardamom powder and pinch of salt.
- mix well combining all the ingredients well.
- add more banana puree or water to make thick cake batter consistency,
- now dip your hand in water, and start dropping them one by one to hot oil.
- keep the flame in low to medium and stir occasionally.
- also fry the appam till they turn dark golden brown.
- drain off the appam on to kitchen towel to absorb oil.
- finally, serve banana appam or balehannu mulka topped with fresh ghee.
How to Make Banana Appam with Step-by-step Photos
- Firstly, peel 3 ripe bananas and cut them into pieces. Well-ripened bananas give great results.
- Mash them with a fork, making sure there are no lumps.
- Also, add ¼ cup of jaggery and mix well until it melts completely.
- Now add 1 cup wheat flour, ¼ tsp cardamom powder and a pinch of salt.
- Mix well, combining all the ingredients.
- Add more banana puree or water to achieve a thick cake-batter consistency.
- Now dip your hand in water, and start dropping them one by one into the hot oil.
- Keep the flame in low to medium and stir occasionally.
- Also, fry the appam till they turn dark golden brown.
- Drain off the appam onto a kitchen towel to absorb oil.
- Finally, serve banana appam or balehannu mulka topped with fresh ghee.
Notes
- Firstly, use over-ripe bananas for more flavour.
- Also, avoid adding water while preparing the batter, as it will dilute the appam’s flavour.
- Alternatively, you can pan-fry these appams in an appam pan to avoid deep-frying.
- Finally, adding a pinch of baking soda to the batter helps to make the banana appam or balehannu mulka softer and fluffier.
I hv tried this recipe but it z hard ..I used 4 bananas medium
its easy.. what turned it difficult??
I have tried this recipe today taste z gud but it z hard to eat
have you made hard dough?
I tried this today. It was good. Thanks for the recipe.
you are welcome Subhashini
Can it be done in appe pan instead of feying
yes it can be done in appe pan
yes definitely
Can you post some Millets recipe and gluten free food recipe
sure will share
Can we add any other flour instead of wheat …
recommend to use wheat flour. however can be made in maida as well.