Ingredients:

• 2 – bananas, ripe
• 1.5 cups – Rice flour
• 1/2 cup – plain flour
• 1/2 cup – Jaggery
• 1 cup – grated or scraped Coconut
• 1/2 tsp – Cardamom powder
• 1 tbsp – Ghee

Method:

1. Heat ghee in heavy pan. Add coconut and fry till aroma exudes. Keep aside.
2. Boil jaggery in one cup water, till fully dissolved. Keep aside.
3. Dry roast rice flour and plain flour together on low flame till light aroma exudes.
4. Take off fire.
5. Add jaggery mixture and mix to a smooth paste.
6. Allow to cool, then add banana ground to a paste.
7. Keep aside for 4-5 hours.
8. Add oil to 1/3 of each hollow of an appam kuzhi (vessel to make appam).
9. Heat and add a blob of batter to fill hollow.
10. Cook on low flame, till bottom is golden and cooked.
11. Flip with the help of a sharp skewer or small spatula.
12. Fry till golden brown on all sides.
13. Serve hot and soft with cardamom powder sprinkled on top of each.

Recipe courtesy of Saroj Kering