Instant Wheat Appam | Godhumai Appam | Wheat Flour Appam | Krishna Jayanthi Recipes

So here it is as promised, next sweet recipe for your Janmashtami celebrations. It is an instant appam recipe, that too with wheat flour. If you have a paniyaram/appe pan then it's double damaka! No deep frying needed. And also it is sweetened with jaggery. What more does one need for a healthy sweet indulgence right? :) You can whip up the batter in 10 minutes and making 20 paniyarams would take around 20 minutes. So in half an hour you are done with it!

This recipe is very handy not only during festive occasions but also when you crave for a sweet with your evening cuppa kaapi/chai. Most of the ingredients would be readily there in any pantry. So it's an instant fix for that sudden sweet tooth. Initially I tried this with cup ½ jaggery and 2 bananas. Then Deeps felt it's not sweet enough and asked me to add more bananas next time. But that sweetness was fine with me. But anyways I did so the next time and also slightly increased the jaggery quantity as well. This time I got a thumbs up! So it all depends on your taste buds. So play along!

Makes: 20 appams

I Took: 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

I Used:

Wheat Flour	-	1 cup
Rice Flour	-	1 tbsp
Grated Coconut	-	2 tbsp
Cardamom powder	-	of 1 pod
Baking Soda	-	A pinch
Salt	-	A big pinch
Jaggery	-	½ - ¾ cup
Banana	-	½ cup mashed (nearly 4 small bananas)
Water	-	As required

The Way:

1. Take the jaggery in a pan and add little water, just to immerse it. Heat it over low flame so that the jaggery dissolves completely. Filter it to remove any impurities (I use organic jaggery, hence did not filter) and keep aside. Allow it to cool

2. Mash the bananas to a smooth paste with a fork or you can also give a quick pulse in mixie

3. Now take the other ingredients together in a bowl viz. wheat flour, rice flour, grated coconut, baking soda, salt, cardamom and stir it well

4. Now add the mashed banana and jaggery syrup (it should not be hot) and mix evenly. Add water and mix well without any lumps. It should be of idly batter consistency

5. Now heat a paniyaram/appe pan. Add ½ tsp oil/ghee in all holes. Then add about 1 tbsp (depends on the size of your pan) of batter in each hole

6. Lower the flame and allow it to cook. You can cook covered for around 2-3 minutes and the flip over

7. Again now allow this side to cook for about 2-3 minutes. Transfer to a plate and it's now ready to be served with a hot cuppa chai !

Notes: 

• If you do not have a paniyaram/appe pan you can also deep fry the appams. In that case take a laddle of the batter and pour it into hot oil. The appams should come up and not sink down. That would be the right temperature for the oil

• If you do not have normal whole wheat flour you can also use atta. Taste would slightly vary as compared to normal whole wheat flour

• I use cherupazham (yelakki) variety of banana for this recipe

• Also don't pour the hot jaggery syrup to the flour mix. Allow it to cool and then add

• Stick to a pinch of baking soda. More of it can make the appams flat and sticky and will be very difficult to cook properly

Cheers,
Chitz