Wheat Appams, Godhumai Appams are easier to make during festival days. My mom used to make these Godhumai Appams on Saraswathi Puja day. I added a big ripe banana into the appam batter and made it. Appams tasted almost like a banana walnut muffins..
Ingredients
Wheat Flour - 1.5 Cups
Rice Flour - 2 tbsp
Jaggery Syrup - 1 Cup
Elachi / Cardamom Powder - 2 tsp
Bananas - 1 big ripe banana mashed
Oil - Enough to fry the Appams
Method
- Make a Jaggery Sryup with 1 Cup of Jaggery in a separate vessel. The Syrup should be little thick and should drop down but not too watery.
- Meantime, in a vessel add all the ingredients for making the Appam Batter and keep it ready.
- After the Jaggery syrup is done and cools down little bit, pour them slowly over the appam batter and mix it thoroughly without any lumps.
- In the frying pan, add some oil and heat it. When the oil gets heated up, drop small rounds of appam batter into the oil carefully.
- Flip them on both sides and fry them till they become golden brown in colour. Drain them all in a flat vessel with a paper tissue on it to soak the extra oil from the appams.
- Likewise, continue the same for the rest of the batter. Mostly these appams wont drink that much oil. Arrange all the appams on a plate after they are drained completely and its ready for Neivedhyam.
Tips
Consistency of the appam batter is very important here. If the batter is little loose and thin, it drinks lot of oil. Try to make the appam batter mostly with the Jaggery Syrup itself. Still if the batter is too thick, you can add some water into it and make the batter like the Idly batter.
Variations
You can add crushed nuts like almonds, cashew nuts, pistas into the batter.
You can add few fresh coconut flakes into the batter too and try them out.