Wheat flour banana appe(paniyaram)

                                                                           

Wheatflour banana appe( paniyaram)

In my search of using ripe bananas from my kitchen I found this dumpling recipe.Paniyaram or appe is the dumpling prepared in the special pan called appe pan. It’s absolutely healthy and easy to make recipe with all the readily available ingredients.

This recipe consumes very little time as it doesn’t involve grinding or fermenting. This recipe is the best option for breakfast, evening snack, for kid’s Tiffin box n also while travelling. Taste of this dish came out super yummy; my husband compared the taste of this appe to that of banana cup cakes.

                                                         

Batter ready for making appe

       
         Ingredients

• 1 cup whole wheat flour(atta)
• 1 tbsp rava
• 2 tbsp rice flour
• 1 tsp baking soda
• 1 tsp cardamom powder
• 1 ripe banana
• 1/2 cup jaggery
• 1/2 cup water
• 1 tbsp chopped cashews
• 2 tbsp desiccated coconut
• 1 tsp ghee
• pinch of salt
• ghee/oil (for frying the appe)

                                                  

fill each depression with the batter

         
        Method of preparation 

• Heat 1 tsp ghee in a small pan.Add the chopped cashews and fry until golden brown. 
• Add the desiccated coconut and switch off the stove.The residual heat in the pan is enough to toast the coconut slightly. Set aside to cool.
• In another pan place the grated jaggery and 1/2 cup water. Bring this to a boil. Stir until the jaggery dissolves. Set aside to cool.
• In a bowl, place the ripe banana and mash it with a fork. Add the fried coconut and cashews.
• Add jiggery syrup into the banana mixture.
• Add the whole wheat flour, rava, rice flour,baking soda and a pinch of salt. 
• Whisk to combine, adding water as needed to make a thick batter. Sprinkle in the cardamom powder and set aside to rest for 5 minutes.
• Meanwhile heat the paniyaram pan over medium heat. Maintaining the heat level at medium is important to ensure the paniyrams dont get too dark and the insides are cooked as well as the outside. 
• Pour about 1/2 tsp of the ghee/ oil in each depression. Add a small ladleful of batter in each depression. 
• Cover the paniyaram pan until it is cooked, for about 2 minutes. 
• Flip the paniyarams using a skewer and cook until golden brown on the other side. Serve while hot.

         
        Happy cooking!