Sweet Appam is a delicious South Indian snack made using wheat flour. This sweet appams are popularly made for many festivals but can made for evening snack as well. Sweet Appam is instant and quick to make and tastes delicious. Learn to make Sweet Appam with step by step pictures and video.
Sweet Appam is a quick, easy and delicious sweet snack. While the traditional appam involves soaking rice, grinding and then deep frying the batter this instant wheat flour appam is quick and handy especially during festivals.
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About Sweet Appam
Sweet Appam is a popular sweet snack made using wheat flour, rice flour, rava, jaggery, and cardamom powder. This sweet appam recipe can be made using cooking soda or without it, it does not use banana also uses just kitchen staples.
Sweet 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. You will not even make out that there is no banana, the texture and taste is so delicious.
I always run short of banana when I want to make sweet appam at those times this instant sweet appam recipe comes to rescue. However you can use mashed banana in this recipe too. A perfect appam should have a soft, spongy inside with so many holes.
This Sweet 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.
Sweet Appam Video
Mittu is fond of instant neiappam so I make it often sometimes even for her snack box for her school. During this lock down sometimes when we crave for something to eat after dinner.
I have made this recipe in paniyaram pan and it comes out great too. I have experimented this recipe with & without banana, with & without cooking soda still comes out so good. Yes this recipe is a keeper as it withstood all my experiments.
This sweet appam keeps well in room temperature itself for 2 days. Sweet appam has a crisp edges and soft inside. The puffing will stay intact even after hours of making. The taste will be great even when it cools down.
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Sweet Appam Ingredients
- Wheat Flour – Wheat flour is used to make sweet appam. 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 store bought rice flour too.
- Jaggery – Choose dark colored jaggery or paagu vellam for best taste and color.
- Semolina – Rava or sooji as it is also called, is used for giving a slight crunch / crisp taste to the appams.
- Cooking soda – Cooking soda is added to make the appams soft and to puff up well. But this recipe works without cooking soda as well.
- Cardamom – Cardamom powder is added for flavoring.
How to make Sweet Appam Step by Step
1.To a pan add 3/4 cup jaggery along with 1/3 cup water. Heat it up.
2.Let jaggery dissolve completely.
3.Once jaggery melts completely switch off, no consistency check needed. Set aside to cool.
4.To a mixing bowl – add 1 cup wheat flour, 1/4 cup rice flour, 1 teaspoon rava.
5.Strain and add prepared jaggery syrup.
6.Add 1/4 teaspoon cooking soda and 1/4 teaspoon cardamom powder.
7.Mix this well first. Add water little by little and mix it.
8.The batter should be thick but in flowing consistency. Do not make more runny as the appams may drink more oil.
9.Use deep curved ladle and take 3/4th of the ladle.
10.Heat oil in a deep kadai and keep in medium flame and add the batter.
11.It will rise up slowly and puff up.
12.Splash oil over the appam.
13.Flip over and cook for few seconds.
14.Once golden brown on both the sides strain using a perforated ladle.
15.Remove the appam. Repeat to finish the batter.
Sweet appam is ready!
Expert Tips
- Make sure oil is preheated well before pouring the batter.
- The batter should be slightly thick but in flowing consistency.
- Jaggery should be strained to remove impurities.
- Use deep curved ladle four pouring the batter.
- Also use deep kadai for frying.
- Adding a pinch of salt lifts up the sweetness.
- You can even add coconut bits or grated coconut.
- You can fry the appams in ghee in paniyaram pan too.
Variations
- You can increase rava to 1 tablespoon too if you want to make more crisp appams.
- 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).
- You can add 2 tablespoon grated coconut to the batter but shelf life will be less, make sure to consume it in 1 day.
FAQS
1.Why is my appam 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.
- Batter consistency should be slightly thick but in flowing consistency.
- Splash oil over the appam while frying which will make the appams to rise.
If you have any more questions about this Sweet Appam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Sweet Appam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Sweet Appam Recipe
Ingredients
- 1 cup wheat flour
- 1/4 cup rice flour
- 1 teaspoon rava
- 1/4 teaspoon cooking soda optional
- 1/4 teaspoon cardamom powder
- water as needed
- oil to deep fry
- For jaggery syrup:
- 3/4 cup jaggery
- 1/3 cup water
Instructions
- To a pan add 3/4 cup jaggery along with 1/3 cup water. Heat it up.
- Let jaggery dissolve completely.
- Once jaggery melts completely switch off, no consistency check needed. Set aside to cool.
- To a mixing bowl – add 1 cup wheat flour, 1/4 cup rice flour, 1 teaspoon rava.
- Strain and add prepared jaggery syrup.
- Add 1/4 teaspoon cooking soda and 1/4 teaspoon cardamom powder.
- Mix this well first. Add water little by little and mix it.
- The batter should be thick but in flowing consistency. Do not make more runny as the appams may drink more oil.
- Use deep curved ladle and take 3/4th of the ladle.
- Heat oil in a deep kadai and keep in medium flame and add the batter.
- It will rise up slowly and puff up.
- Splash oil over the appam.
- Flip over and cook for few seconds.
- Once golden brown on both the sides strain using a perforated ladle.
- Remove the appam. Repeat to finish the batter.
- Sweet appam is ready!
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