Banana Appam | Banana Paddu | Baalehannina Gundupongala
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 Cup atta/whole wheat flour
- 2 Tbsp rice flour
- 1½ big ripe bananas
- ¼ Cup grated jaggery
- 3-4 cardamom
- 1 pinch salt
- 1 pinch baking soda
- 2 Tbsp yogurt
- 1 Cup water
- Chop bananas roughly and add them to a bowl
- Mash the bananas lightly with a fork
- Add powdered or grated jaggery
- Mix well till jaggery melts
- Next add atta/whole wheat flour and rice flour
- Sprinkle powdered cardamom
- Also add a pinch each of salt and baking soda
- Start mixing slowly
- Pour water a little at a time and make a batter
- Lastly add little yogurt and mix lightly
- Heat a paddu or appam pan
- Add a few drops of oil into paddu hole
- Pour small ladlefuls of batter leaving some gap at the top
- Cover and cook!
- Roast on low-medium flame till it is golden and crisp on the underside
- Flip and roast for some more time till it is cooked through
- Serve immediately with mango pickle and ghee!
Ripe bananas are best used up this way
Do not overbeat the mixture, paddu/appam will not turn out light and airy with a thick beaten out batter
You can also lightly melt jaggery with little water, cool, strain and then add to the batter!
Do NOT be tempted to roast on high flame, you will get burnt paddu
Recipe by Food Of Interest at https://foodofinterest.com/banana-appam/
3.5.3226