Banana Appam Recipe in 20 Minutes

Instructions:

1. Mash the overripe bananas in a mixing bowl using a fork until they reach a velvety consistency with no large chunks.
2. Stir in the jaggery powder and a pinch of salt. Mix until the jaggery is mostly dissolved into the fruit pulp.
3. Sift in the rice flour, wheat flour, baking soda, and cardamom powder.
4. Fold the dry ingredients into the banana mixture using a spoon.
5. Gradually add water, one tablespoon at a time. Stir continuously until the batter is thick but pourable. It should fall off the spoon in a heavy ribbon.
6. Place an appam pan over medium heat and add about 1/4 teaspoon of ghee to each mold.
7. Once the ghee is shimmering, fill each hole about 3/4 full with batter. Cover the pan with a lid for 2–3 minutes.
8. Once the edges look set and the bottom is mahogany colored, use a skewer to flip them over.
9. Cook uncovered for another 2 minutes until both sides are evenly browned and the appams spring back when touched.