Wheat flour - 1 cup
Rice flour - 2 tbsp.
Jaggery - 1/2
Banana, mashed - 1/2 cup
Powdered Cardamom - 1 tsp.
Cooking soda - A pinch
Oil - For frying
Ghee - 1 tbsp.
1. First powder the jaggery add little water and allow this to boil till the jaggery is fully dissolved.
2. Filter this to remove grit and impurities from jaggery.
3. Mash the banana in a mixer to a puree consistency.
4. Mix the wheat flour, rice flour, cooking soda, cardamom and mashed banana.
5. Add the above mixture to the filtered jaggery along with the ghee and mix well to a batter consistency. The batter should not be very thick or thin. It should have a pouring consistency.
6. Heat oil in a kadai and pour a small ladleful of the the batter. Keep the kadai in a low medium flame so that the appam should settele down and rise immediately. This is the perfect heat for making the appams.
7. Fry till golden brown and drain from oil.
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