Sachin Sharma
Jan 8, 2026
Always use well-ripened nendran bananas for authentic taste and natural sweetness. Overripe bananas mash easily and enhance the aroma. Avoid unripe bananas as they affect both flavor and texture.
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Finely ground rice flour gives the appam a smooth batter and crisp texture. If using soaked rice, grind it to a slightly coarse paste. Lumps in batter can ruin the final result.
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Rely mainly on banana sweetness and add jaggery only if needed. Melt and strain jaggery to remove impurities. Too much sugar can cause uneven frying and burning.
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Small chopped coconut bits add crunch and traditional Kerala taste. Lightly sautéing them enhances flavor. Do not add large pieces as they can overpower the appam.
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A pinch of cumin seeds or crushed cardamom elevates the aroma. These spices balance sweetness beautifully. Avoid using strong spice blends.
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The batter should be thick yet pourable, similar to dosa batter. If too thick, appams turn hard; if too thin, they absorb excess oil. Adjust with water little by little.
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Allow the batter to rest for 10 to 15 minutes before frying. This helps flavors blend and improves texture. Do not ferment the batter.
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Use coconut oil for authentic flavor and aroma. Heat oil on medium flame to ensure even cooking. Very hot oil browns the outside too quickly.
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Use a spoon or hand to gently drop batter into oil. Avoid overcrowding the pan. Proper spacing helps appams cook evenly and puff nicely.
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Turn appams occasionally for even browning. Once golden and crisp, remove and drain on absorbent paper. Serve hot for best taste and texture.
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Thanks For Reading!