Godhumai Appam Recipe(Wheat flour appam)

Godhumai Appam is a mild sweet, tasty dish made by steaming wheat flour blended with jaggery syrup. Godhumai Appam is a good alternate to junk food & relished by all. How to make Godhumai Appam is presented in this post with step by step pictures.

Godhumai Appam is instant version appam using wheat flour, jaggery and banana as main ingredients. This Instant Godhumai 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 neighbor that they make this appam for any festival so thought this would be a timely post.

About Godhumai Appam Recipe

Traditionally we make Godhumai appam by soaking raw rice, grinding then later making a batter using jaggery syrup which is time consuming. In case if we forget to soak the rice this quick version Godhumai appam comes to rescue. This instant Godhumai appam recipe uses wheat flour and jaggery syrup which is easy, quick when compared to the traditional version.

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 flavorful that you cannot stop with one. These appams doesn’t require any soaking and grinding like neiappam so you can make this Godhumai  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!

Related recipes

• Instant nei appam
• Wheat flour appam
• Rava appam
• Thinai appam
• Karthigai appam

If you have any more questions on making of this  Godhumai Appam Recipe do mail me at sharmispassions@gmail.com
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Godhumai Appam Recipe(Wheat flour appam)

Godhumai Appam is a mild sweet, tasty dish made by steaming wheat flour blended with jaggery syrup. Godhumai Appam is a good alternate to junk food & relished by all. How to make Godhumai Appam is presented in this post with step by step pictures.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings10 appams

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup wheat flour
• 1/2 cup jaggery heaped
• 1 tablespoon rice flour
• 1 small ripe banana optional
• a generous pinch cardamom powder
• 1/4 teaspoon 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 godhumai 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.

Nutrition Facts

Godhumai Appam Recipe(Wheat flour appam)

Amount Per Serving (50 g)

Calories 99 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.03g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Sodium 28mg1%

Potassium 50mg1%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Godhumai Appam

1. 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.
2. Mash the banana well with a fork. In a mixing bowl – add wheat flour,rice flour and banana. Then add jaggery syrup.
   
3. 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.
   
4. 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.
   
5. 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.

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.