A very delicious traditional sweet dish made with ground soaked rice with jaggery , bananas and fried in appe-pan usually made for festivals and occasions.
Wash and Soak the rice in water overnight or for about 6 to 8 hours
Melt jaggery with very little water in a pan on a stove top. It is important to use as little water as possible . Once jaggery is dissolved Cool the solution to room temerature
Take blender , grind the rice , ripe banana and jaggery solution .If needed add water only if the consistency is very thick
Next add the all purpose flour, salt and cooked rice and transfer contents to a fermenting bowl
In a small pan heat ghee
Brown the cut coconut pieces, sesame, nuts and raisins
Add it to the batter along with the baking soda and mix well
Let the batter ferment for about 6 to 8 hours
Heat the appe-pan with medium flame and add oil to the little moulds 3/4 way up
Add a spoonful of batter and turn over when it seems cooked and you get a nice dark brown color
The appams are ready to be enjoyed .It tastes even better the next day just like with any sweet dishes made with jaggery.
Use small and over ripe bananas as far as possible for the authentic taste.Over ripe plantains can be used as well.You can skip adding the fried coconut bits, sesame seeds and nuts.
Make sure the batter is fermented for at least 6 to 8 hours.
The consistency should be in between idli and dosa batter.