Recipe to make wheat banana appam:

How to make appam batter:

• In a big mixing bowl, take wheat flour.
• Add rice flour into the bowl. This rice flour is to give crisp body to the appams. You can omit this if you want completely soft appam.
• Use one pinch of baking soda for soft appams.
• Add salt. Don’t avoid adding salt. You may wonder about salt’s need in sweet recipe. For any sweet dish, add a pinch of salt to enhance the taste of sweet. This is a tip from my mom.
• Now add mashed bananas. Mix all the ingredients.
• Add jaggery powder or sugar as per taste. Two tbsp of sweet will be enough for this measurement.
• Add ½ tsp cardamom powder.
• You can add a tbsp of ghee for rich smell. If you are frying in oil don’t add ghee.
• Pour some half cup of water and make a thick batter. Batter consistency is like vada batter. Add only enough water needed. If your banana puree is enough to make batter, reduce water quantity.

How to fry wheat banana appam:

• In a frying pan, heat oil to medium temperature. Do not heat to very high temperature else appams will become dark outside and half-cooked inside.
• Using a spoon scoop out some batter and drop it into hot oil carefully. You can damp your fingers and drop like vadas.
• Fry 4 to 6 appams in a batch.
• Leave undisturbed for few minutes until sizzling sound settles down.
• When bottom sides of appams are cooked, they come up one by one.
• This is the time to flip to other side.
• One full batch takes ten minutes to cook fully.
• When bubbles settle down and when you get nice brown color strain out appams using metal strainer. Put them in tissue paper. If you do this way you will get round ball like appams.
• I like to remove extra oil from my appams so I squeeze out using an extra spoon. Just press the appam with a spoon as shown. This way you can easily remove extra oil, but will get flat appams.
• Serve hot as a snack.