I made this for Puja during Ganesh Chadhurti but couldn't post it until now. This is my kids favorite too. I usually make this for breakfast for packing for school or sometimes as an evening snack. I mostly add palm sugar instead of jaggery since we like the mild taste of palm sugar rather than jaggery. Any other preferred sweeteners can also be added here to make these appams sugar-free. The pan that I used for these appams is a puff pastry pan, which is almost similar to our paniyaram pans and works great for recipes like these.
Ingredients: (yields around 10-12 appams)
1. Whole wheat flour, 1 cup.
2. Rice flour, 1 tablespoon.
3. Banana, 1.
4. Cardamom powder, a pinch.
5. Baking soda, a pinch.
6. Jaggery or palm sugar or any other sweetener of choice, 1/2 cup.
7. Salt, a pinch.
8. Ghee or oil for pouring over the pan.
Mash the bananas until it is a pulp. Add the wheat and rice flour along with the salt, cardamom powder, palm sugar, baking soda and mix everything well with a little water. The batter consistency should be that of a dosa batter consistency. Let it sit for 5 minutes. Meanwhile heat the puff pastry pan or the paniyaram pan and pour a little ghee or oil into holes (around 1/2 teaspoon of oil). Pour a little of the batter into the holes and let the appams cook on low flame for 2-5 minutes. Flip them over with skewers and let the other side cook. Make sure that both the sides of the appams are brown and crispy. Nei appams are ready to be enjoyed.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita