Sweet Appam is a mild sweet, tasty dish made by steaming wheat flour blended with jaggery syrup. Sweet Appam is a good alternate to junk food & relished by all. How to make Sweet Appam ispresented in this post with step by step pictures.
This instant sweet appam using wheat flour is my recent try, it tasted soo good that I am going to make this often may be I will choose the option of using kuzhipaniyaram pan like here. I’ve heard from my neighbour that they make this appam for Karthigai Deepam so thought this would be a timely post 🙂
As I have already posted the low fat version of wheat flour appam I tried deep frying them this time, the appams came out so soft and spongy….the banana flavour in this appam is so flavourful that you cannot stop with one. These appams doesn’t require any soaking and grinding like neiappam so you can make this sweet appam instantly. Check out instant neiappam that I’ve already posted.You can even treat your kids with healthy snack when they return back from school!
About Sweet Appam Recipe
Traditionally we make sweet appam by soaking raw rice, grinding then later making a batter using jaggery syrup which is time consuming. Incase if we forget to soak the rice this quick version sweet appam comes to rescue. This instant sweet appam recipe uses wheat flour and jaggery syrup which is easy, quick when compared to the traditional version.
Variations
- You can either use paniyaram pan or deep fry them.
- In addition you can add coconut bits or nuts for extra crunch.
Storing and Serving Suggestions
These appams keeps well in room temperature for 2 days.You can keep in fridge and extend shelf life for another 2 days. No freezing recommended.
Related recipes
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Sweet Appam
Ingredients
- 1 cup wheat flour
- 1/2 cup jaggery heaped
- 1 tbsp rice flour
- 1 small ripe banana optional
- a generous pinch cardamom powder
- 1/4 tsp cooking soda
- a tiny pinch salt
- 1/4 cup water for jaggery syrup + as required to make batter
- oil to deep fry
Instructions
- To a pan add 1/4 cup jaggery and water. First heat it up. In the first place make jaggery syrup ready as it has to cool down for later use.
- Mash the banana well with a fork. In a mixing bowl - add wheat flour,rice flour and banana. Then add jaggery syrup.
- Add a pinch of salt. Mix well, add water little by little to form a smooth thick batter. Whisk it well to avoid lumps.
- Then add cardamom powder and cooking soda give a quick mix. Do not make the batter runny otherwise the appams will drink more oil.Therefore be very careful while adding water. The batter should be slightly thick as shown.
- I planned to deep fry in my small tadka pan so used my measuring spoon to scoop the batter.
- Heat oil in a pan and when its hot pour the batter using a laddle. Make only one at a time else it will stick to each other and get messy.
- Finally, heat oil in a pan and when its hot, pour the batter using a laddle.
- Make only one at a time else it will stick to each other and get messy. Likewise repeat to finish and make the other appams too.
Notes
- If you are using normal kadai for deep frying then use a bigger laddle but make sure the laddle is deep curved one so that you get good round shaped appams.
- Add enough oil else the appam will not rise up hence add oilatleast to half of the kadai.
- Banana gives a soft and spongy texture to the appams, and the flavour is amazing.
- You can even add jaggery as such but I wanted to strain the impurities so made syrup and then added.If you want your appams to be more sweet then add 3/4 cup jaggery.
- Increase jaggery if your banana is not sweet.
- You can choose to make this in paniyaram pan too.
How to make Sweet Appam
- To a pan add 1/4 cup jaggery and water. First heat it up. In the first place make jaggery syrup ready as it has to cool down for later use.
- Mash the banana well with a fork. In a mixing bowl – add wheat flour,rice flour and banana. Then add jaggery syrup.
- Add a pinch of salt. Mix well, add water little by little to form a smooth thick batter. Whisk it well to avoid lumps.Then add cardamom powder and cooking soda give a quick mix. Do not make the batter runny otherwise the appams will drink more oil.Therefore be very careful while adding water. The batter should be slightly thick as shown here.
- I planned to deep fry in my small tadka pan so used my measuring spoon to scoop the batter.Heat oil in a pan and when its hot pour the batter using a laddle. Make only one at a time else it will stick to each other and get messy.
- Finally, heat oil in a pan and when its hot, pour the batter using a laddle. Make only one at a time else it will stick to each other and get messy. Likewise repeat to finish and make the other appams too.
Fluffy and soft appams ready to be served.Serve hot ! Compared to other recipes this appam is easy to make and will be liked by all especially kids.
Expert Tips
- If you are using normal kadai for deep frying then use a bigger laddle but make sure the laddle is deep curved one so that you get good round shaped appams.
- Add enough oil else the appam will not rise up hence add oilatleast to half of the kadai.
- Banana gives a soft and spongy texture to the appams, and the flavour is amazing.
- You can even add jaggery as such but I wanted to strain the impurities so made syrup and then added.If you want your appams to be more sweet then add 3/4 cup jaggery.
- Increase jaggery if your banana is not sweet.
- You can choose to make this in paniyaram pan too.
Suchi Sm
Lovely appam..
suhaina aji
this is our family fav.. if any unexpected guests arrive this pazham bonda is a real life saver..really looks tempting Sharmi..
Nivedhanams Sowmya
that is such a fav one!!! love this festive dish!!
Farin Ahmed
Spongy appam..love the texture
Meena srinivas
Wow super spongy, looks so soft appams. Your pictures speeks a lot. Timely recipe for Karthigai. There is a techniq to pour these appams. I want to you to ask with Amma and explain it in the next post. They used to pour it with sambar ladle(Kuzhi karandi) in the hot oil with a technical way…. slowly pour till the oil level, oru nimisham timela slowva oru vilimbu kattum. ( a border like a proper circle) then only we should touch the oil , to turn, it puffs up like small ball both the sides. I have seen that but unable to learn it and execute it. Try to get the idea from Amma and explain us. But easy way I do with Paniyarakkal so shape guaranteed and if I follow your step by step method and measures, taste is 100% guaranteed. Now a days your font style for name of the dish, looks so attractive. Unique style in every small thing, u r taking so much care. Keep it up.
Meena srinivas
Sharmi, I appreciate your eco friendliness. Pakku mattai plate and valai izhai on the top, oru appam mattum half open to show the texture, really too tempting. Real meaning of fluffy can be seen in the photograph itself. Keep it up.
Chandramukhi moviela, Rajini sees Chandramukhi's drawing/photo in the palace and says, Rasikandaa…… (with the tone…. really u can feel the beauty in it) Unga food photography parkkum podhu adhe mathiri solla thonuthu…. Unga photos … ellam rasikanum… its a visual treat to our eyes…
SHANTHI subbiah
Hi sharmi..I tried ur recipe sterday it came out very well soft tasty and fluffy.Thank yu so much…It s included n ma Menu..))
sasiprabha
Hi, I tried rawa appam, It came out well. It was very tasty and oil less. My kids loved it. Thank u for the receipe.