Banana is my favourite fruit to cook with. You can make so many dishes with it. Every part of the banana plant is edible and in fact we cook with most parts of banana/plantain plant. Ripe banana is such a boon, kids and adults alike like this fruit and the dishes made that are made with it. Banana appam or banana paddu is a traditional favourite at home and we make this for breakfast and for festivals.
The best part of banana appam is it can be made instantly. No waiting long hours for fermentation or no need of kneading any dough. All you need is a paddu/appam pan and when it heating, making the batter. Banana appam or banana paddu is made with whole wheat flour which is mixed with jaggery, ripe bananas and cardamom for flavouring.
Banana appam or banana paddu is all about mixing the ingredients to the right consistency and then making paddu/appam. This dish is very forgiving, it contains a whole package of nutrition and a burst of flavours. It can be served with ghee and mango pickle and it does not need anything more. Try more banana based recipes from FOI:
Banana Chips
Baalekayi akki roti
Baalehannina dosa
Banana bread
Baalehannina rasayana and more.
- 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!
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
Banana Appam Stepwise:
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!
