Sweet Appam | Nei Appam | Instant Karthigai Appam

Sweet appam is mostly made during festive occasions or as a quick snack.  This sweet was introduced to me by my mother in law, appam using banana was new to me. Amma use to make them plain and my in law who hails from Pondy call these appam as banana bonda- is that a Pondicherry thing?? no clue but  did taste good! MIL use to make these whenever there are ripe leftover bananas which no one wants to touch. She transforms those ugly ripe banana into something tasty instantly – the smell of ghee floats in the air, now, everyone wants one! Appam can be made different ways, traditionally wheat flour and jaggery is used and the appam are fried in ghee. Today I’ve shared an instant one which used Maida and refined white sugar. Option is open- you can pick the ingredients depending your preference. #neiappam #sweetappam #maidaappam #karthigaiappam #karthigaideepam

Print Recipe

Sweet appam | Karthigai Nei Appam | Instant Sweet Appam

Sweet appam is a sweet fritter made using maida, sugar and banana. This ismostly made during festive occasions or as a quick snack.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Dessert, Snack, Sweets

Cuisine: Indian, south indian, tamil nadu

Keyword: appam, instant appam, karthigai appam, nei appam, sweet appam

Servings: 10

Author: Mullai Madavan

Ingredients

• 1 cup Maida
• 1 tbsp Rice flour
• 1/2 cup Sugar granulated white sugar or jaggery
• 1/8 tsp Baking soda / cooking soda
• 1/8 tsp Salt
• 1 small Banana ripe, mashed, small size
• 1/8 Elachi powder
• 1 cup Oil
• 1/2 cup Water approx

Instructions

• Combine Maida, Rice flour, Sugar, Salt, Baking soda, Cardamom powder and the mashed banana. Mix everything to combine well, to make a thick paste. Mash all the lumps and make it smooth.
  
• Now slowly add water little by little until it forms a thick batter. (it should be like a thick idli batter consistency) If the batter is too thin- it will drink oil while frying... If the batter is too thick- the bonda will be very dense.
  
• Heat oil in a kadai.  When the oil reaches the right temperature, scoop a ladleful of the batter and pour right in the center- directly into the oil.
  
• The oil temperature should be right before you pour the batter, sample a little- pour a little batter in the hot oil- If the batter settles to the bottom of the pan (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat).
  
• Once the oil heat is right, go ahead and scoop that batter int he center of the pan. Reduce the heat to low medium.
  
• Slowly the appam will fluff up.
  
• Now its fully puffed up, flip to the other side.
  
• Now cook the other side till golden.
  
• Both sides should turn golden brown. (Ensure the flame is low medium setting the entire time)
  
• Once down remove and place in a paper towel / tissue to remove excess oil. Serve hot right away!
  

Notes

Makes 8- 10 appams depending on the size.
Good when served hot.
I've used Maida - you may substitute with wheat flour. The appam will be slightly dense.
I've used plain white sugar - you may substitute with jaggery too.
Always choose a rip banana for this recipe.
Fry one appam at a time, if you want to make it healthy- use a paniyaram pan to fry.
If the batter settles to the bottom of the pan when frying (oil is not hot enough) If the batter burns on the edges as soon as you drop(oil is too hot) If the batter gently slides in the oil and swings back up and float on top(the oil has the right heat)