Wheat Appam | Godhumai Appam

Wheat Appam is a soft delicious appam made using wheat flour, without banana and cooking soda.These are instant and quick to make and tastes delicious. Wheat Appam Recipe is presented here with step by step pictures and video.

Wheat Appam is a quick, easy and delicious appam also called as Godhumai Appam in tamil. Wheat flour sweet appam with stepwise pictures and video.

About Wheat Appam

Wheat Appam is a favorite at home, it is one of the healthy and quick sweet snack that you can make in no time. You can deep fry them or fry them in paniyaram pan for a healthy alternate.

This Wheat Appam Recipe uses just basic ingredients that you have in your pantry not even banana but still it comes out so soft and tasty. Do try and let me know how you liked it.

Mittu is fond of instant neiappam so I make it often sometimes even for her snackbox for her school. During this lock down sometimes when we crave for something to eat after dinner, I make this nei appam and once I forgot to add cooking soda and it was ok not too bad but the texture was not good. So I decided to try deep fried appam with some variations and tada this wheat flour appam without soda and banana came out so good.

Wheat Appam Ingredients

• Wheat Flour – Wheat flour is the flour we used to make roti, chapathi. This is the main ingredient for making this healthy sweet appams. I used homemade wheat flour.
• Rice Flour – You can use homemade rice flour or storebought rice flour too.
• Jaggery – Choose dark colored jaggery or paagu vellam for best taste and colour.
• Semolina – Rava or sooji as it is also called, is used for giving a slight crunch / crisp taste to the appams.
• Cardamom – Cardamom powder is added for flavouring.

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How to make Wheat Appam

1. To a pan add jaggery add water to it.
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2. Melt jaggery completely.Let it boil for 5 mins in low flame.Switch off.Pin
3. To a mixing add wheat flour,rice flour and sooji.Strain and add jaggery sryup.Pin
4. Add salt and cardamom powder.Mix this well first then add water little by little.Pin
5. Form a smooth thick batter without any lumps.Heat oil – add a laddle full batter.Pin
6. Slightly splash oil over the appam it will rise up, flip over fry until golden brown on both the sides.Remove, repeat to finish batter. Pin
7. Soft appams ready!

Tasty wheat flour appams are ready. It stays soft even for 5-8 hours.

Instant Wheat Flour Appam

Instant Wheat flour Appam is a soft delicious appam made in paniyaram pan.Instant Wheat flour Appam is an easy instant appam recipe which can be made for karthigai deepam. Traditionally this appam is deep fried but to cut down oil I used the paniyaram pan, hence it is low fat version. You can either deep fry or make it in paniyaram pan as I have did.

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These appams doesnt require any soaking and grinding like neiappam so you can make this sweet appam instantly.

Related recipes

• Instant nei appam 
• Thinai appam

Ingredients

• 1 cup wheat flour
• 1/2 cup jaggery
• 1.5 tbsp rice flour
• 1 small banana mashed
• 2 tbsp coconut grated
• 1/8 tsp salt
• 1 no cardamom powdered
• a tiny pinch cooking soda
• oil to fry

How to make Instant Wheat flour Appam

1. First, soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick. Strain and keep aside.Let it cool for few mins.
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2. Meanwhile, take wheat flour in a mixing bowl , add jaggery syrup to it and mix well then add required water to make it to a pouring consistency.Then add rice flour and mix well without any lumps,then add mashed banana,coconut,cardamom powder,salt and cooking soda.
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3. Then mix well. Finally heat paniyaram pan grease each hole with little oil – then spoon the batter and add it to each hole. Keep covered and cook for a minute. Once the top gets cooked turn over to other side and cook till golden brown.
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Fluffy and soft appams ready. Serve hot !

Expert Tips

• Make sure oil is preheated before pouring the batter.
• The batter should be thick like idli batter consistency.
• Jaggery should be strained to remove impurities.
• Use deep curved laddle four pouring the batter.
• Adding a pinch of salt lifts up the sweetness.
• Appams are soft and spongy because of banana.
• You can even add jaggery as such but I wanted to strain the impurities so made syrup and then added.
• Add 3/4 cup jaggery if you want your appams to be more sweet.
• You can deep fry the appams too. Take the batter using a deep curved laddle and drop it in preheated oil and fry till golden brown.
• You can even add coconut bits instead of grated coconut.
• You can fry the appams in ghee too.

Variations

• You can increase rava to 1 tbsp too if you like very crisp edges.
• Instead of jaggery syrup you can even use brown sugar or cane sugar as such but make sure its free from impurities.
• If you want you can add 1 small banana(mash and add) and reduce jaggery a bit may be 1/3 cup should be perfect.

FAQS

1.Why is my appam is not soft?

• If the batter is not thick the appams may turn out hard.
• The batter should be without lumps.
• Do not overcook, it may turn out hard and rubbery.

2.Why my appam drinks more oil and is oily?

• If the batter is runny, appams will drink more oil so make the batter thick.
• Also if you pour the batter before the oil is heated to right temperature then it will drink more water.

3.Why my appam doesn’t puff up?

• Oil temperature and batter consistency is the most important for appams to puff up.So preheat oil but do not let it smoke.
• Splash oil over the appam while frying which will make the appams to rise.