Sweet Godhumai Appam/Wheat Appam - made with wheat flour, jaggery, banana and few more other ingredients. It can be made during karthigai deepam festival. Moreover this is an insanely delicious snack you can't resist anytime. The banana and cardamom powder gives wonderful flavors to this appam.
I am addicted to all sweet appams particularly this one, so I make this very often. Since this is made of wheat flour and jaggery, we can eat this without any guilt. The only thing about this appam is deep fried. But, hey! once in a while deep fried things are okay, right? ha ha!! After you make this, you will gobble everything:)..I have added a pinch of baking soda here. If you are making the appam often or you don't want baking soda, you can skip it.
You can make this appam instantly with the ingredients that are available at home. There is no soaking and grinding part for this. We can make similar appam with maida too. I will share that in the future. Now, make these instant and delicious appam and enjoy!!
Cuisine: South Indian | Category: Snacks | Yields: 2 1/2 cups
Prep Time: 15 mins | Cook Time: 25 min
1In a pan, add powdered jaggery with 1/4 cup of water. Heat it over medium flame till the jaggery dissolves. When it starts boiling and the syrup is little thick, remove from the stove. Keep aside and let it cool down. Do not boil the jaggery syrup longer.
2Take one well riped banana and mash it well with the help of the fork. In a bowl, take wheat flour, rice flour, salt, baking soda, cardamom powder and dry ginger powder. Mix everything.
3Now add the mashed bananas to the flour mix. Also strain the jaggery syrup and add it to the bowl.
4Mix the batter with a spoon or with a whisk. Add enough water to make a little thick batter.
5The batter should not be too thick or thin. It has to be little thin than the idli batter. Now, heat enough oil to deep fry the appams. Once the oil become heated, pour spoon full of the batter into the hot oil.
6It will slowly float on the top of the oil. Then put the batter for the next appam. Fry the appam one by one if you are making big size appam otherwise make two or three at a time. Let it cook for less than a minute. Then flip it and cook the other side too.
7Once it is cooked, remove the appam. Keep it in the paper towel to remove the excess oil. Fry the remaining appam.
Adding baking soda is optional. If you don't want, you can skip it.
Fry all the appam immediately after mixing the batter. If you leave the batter long time, the appam will absorb lots of oil while frying.
I like my appam to be little bit extra sweet so I added 1 cup of powdered jaggery. If you want yours little less sweet, add 3/4 cup only.
Whenever you make sweets with jaggery, add a little bit of dry ginger(sukku) powder too. It helps for digestion.
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