Skip to main content
Banana Appam Recipe

Time and servings

​
About

Banana Appam is the one that tops the list in many South Indian families, as it works from small gatherings to large festive occasions. Whenever there are ripe bananas, families whip them up as a fast, sweet snack. The recipe’s flavour is further enhanced as the bananas ripen, giving each appam a fresh sweetness. The batter is easily combined with jaggery or sugar, making the preparation simple and home-like. The cooks are fond of making it because the smell spreads throughout the kitchen while it is being cooked. This dish has become a healthy dessert because of its mild sweetness. It can be served hot to bring out its soft texture. The recipe is comforting because it is made with quotidian ingredients. Banana appam still remains a traditional option that everyone likes, regardless of age. This particular snack becomes an even more intriguing preferred pairing with the condiment, coconut chutney. The mixture gives birth to a mighty struggle between sweetness and saltiness, which many people like. The appams look very nice, as they turn golden while cooking in the paniyaram pan. Usually, they are served during tea time in the evening or as an after-meal delight. The inside remains soft while the outside has a very light crust. Banana appam is very flexible and can be served on any occasion, as it can be a snack or a dessert. Families find its preparation hassle-free as it needs very little labour. The recipe is open to experiments, such as adding cardamom or grated coconut. It is still a versatile and comforting dish that gives off the warmth of home to many families. Fun Fact:
In some regions of Karnataka, these appams are offered during temple festivals because they are considered pure, simple, and naturally sweet.

​
Ingredients

  • 3 bananan (ripened)
  • ¼ cup jaggery / gud
  • 1 cup wheat flour / atta
  • ¼ tsp cardamom powder / elachi powder
  • pinch of salt
  • oil for deep frying

​
Instructions

  1. firstly, peel 3 ripped bananas and cut them into pieces. well ripped bananas give great results.
  2. mash them with the help of fork making sure there are no lumps.
  3. also add ¼ cup jaggery and mix well till the jaggery melts completely.
  4. now add 1 cup wheat flour, ¼ tsp cardamom powder and pinch of salt.
  5. mix well combining all the ingredients well.
  6. add more banana puree or water to make thick cake batter consistency,
  7. now dip your hand in water, and start dropping them one by one to hot oil.
  8. keep the flame in low to medium and stir occasionally.
  9. also fry the appam till they turn dark golden brown.
  10. drain off the appam on to kitchen towel to absorb oil.
  11. finally, serve banana appam or balehannu mulka topped with fresh ghee.

​
Step-by-step

1
Firstly, peel 3 ripe bananas and cut them into pieces. Well-ripened bananas give great results.banana paniyaram
2
Mash them with a fork, making sure there are no lumps.banana paniyaram
3
Also, add ¼ cup of jaggery and mix well until it melts completely.balehannu mulka or appa
4
Now add 1 cup wheat flour, ¼ tsp cardamom powder and a pinch of salt.balehannu mulka or appa
5
Mix well, combining all the ingredients.balehannu mulka or appa
6
Add more banana puree or water to achieve a thick cake-batter consistency.banana paniyaram
7
Now dip your hand in water, and start dropping them one by one into the hot oil.banana paniyaram
8
Keep the flame in low to medium and stir occasionally.banana appam recipe
9
Also, fry the appam till they turn dark golden brown.banana appam recipe
10
Drain off the appam onto a kitchen towel to absorb oil.banana appam recipe
11
Finally, serve banana appam or balehannu mulk****a topped with fresh ghee. banana paniyaram

​
Video

​
Tips

The classic Banana Appam Recipe uses ripe bananas, jaggery, and basic pantry ingredients to make a soft, mildly sweet snack. It suits both tea time and dessert plates because it cooks quickly and tastes delicious when served warm.
  1. Banana Mash: Blend the ripe bananas until soft. Smooth bananas help the batter cook evenly and give a uniform texture.
  2. Jaggery Sweetness: Mix grated jaggery with the batter. Jaggery enhances sweetness and adds a warm flavour.
  3. Resting: Allow the mixture to sit for a few minutes. Resting helps the flavours blend and improves softness.
  4. Low Flame Frying: Fill each paniyaram mould and cook slowly. Low heat ensures the centre cooks fully while the exterior turns golden.
  5. Ghee Topping: Drizzle a small amount of ghee into each mould. Ghee lifts the fragrance and adds richness to every bite.

​
FAQ

I use fully ripe bananas with dark spots. They provide natural sweetness and a soft texture.
I mash the bananas well and add enough moisture to the batter. I also cook on a low flame to ensure even cooking.
Yes, I can use mashed bananas alone for sweetness. I may add a little sugar if the bananas are not sweet enough.
I grease the paniyaram mould lightly with ghee or oil. Proper greasing helps the appam release easily.
Yes, I store them in an airtight container after cooling. I reheat them lightly before serving.

​
Notes

  • Firstly, use over-ripe bananas for more flavour.
  • Also, avoid adding water while preparing the batter, as it will dilute the appam’s flavour.
  • Alternatively, you can pan-fry these appams in an appam pan to avoid deep-frying.
  • Finally, adding a pinch of baking soda to the batter helps to make the banana appam or balehannu mulka softer and fluffier.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/banana-appam-recipe-banana-paniyaram/