Sweet Appam

🔥 Prep

• Peel and mash the 1 ripe banana until smooth.
• Measure out 200g rice flour and place it in a mixing bowl.
• Grate 100g jaggery to ensure it dissolves easily.
• Measure 2 tbsp coconut pieces, 0.5 tsp cardamom powder, 0.25 tsp salt, and 3 tbsp ghee (keep ghee separate for greasing).
• Measure 100ml water and have it ready for the batter.

🔥 Cook

• 1. In a mixing bowl, combine the 200g rice flour, mashed 1 ripe banana, grated 100g jaggery, 2 tbsp coconut pieces, 0.5 tsp cardamom powder, and 0.25 tsp salt; mix until uniform.
• 2. Gradually add 100ml water while stirring to achieve a smooth, pourable batter; let the batter rest for 15 minutes.
• 3. Heat an appam pan or small non‑stick skillet over medium heat and lightly grease the surface with 1 tsp ghee.
• 4. Pour a ladleful of batter into the hot pan, swirl to spread a thin layer toward the edges while keeping the center slightly thicker; cover and cook for 2‑3 minutes until the edges turn golden and the center is set.
• 5. Drizzle another 1 tsp ghee around the perimeter and cook uncovered for an additional 1 minute until the edges are crisp and the appam releases easily.
• 6. Transfer the cooked appam to a plate and repeat steps 3‑5 with the remaining batter, re‑greasing the pan as needed.

🔥 Serve

• Serve the sweet appams warm, drizzled with a little extra melted ghee if desired.
• Pair with fresh coconut chutney or a side of sweetened milk for dipping.
• Enjoy as a breakfast treat or an evening snack with a cup of filter coffee.