Appam is a sort of pancake that originated in South India and is popular in Kerala, India. It is created using fermented rice batter and coconut milk. Breakfast or dinner are the most common times to eat it.
Appam is a fermented bread prepared with rice batter and coconut milk that is a Nasrani specialty. The Nasranis of Kerala, India, eat it as a staple diet and a cultural symbol. Breakfast or dinner are the most common times to eat it. The term “appam” means “bread.” “Kallappam” is another type of appam, in which “kall” refers to the toddy used in the fermenting process. Appa kals are used to make this type of appam. The kallappam is similar to a pancake in appearance.
A white bowl with Appam in it
What is the best way to make wheat appam?
- Combine 1 cup whole wheat flour and 14 cups rice flour in a mixer or blender.
- Combine 12 cups jaggery, 14 teaspoons cardamom powder, 14 teaspoons ginger powder, and a pinch of baking soda in a mixing bowl. If the jaggery you’re using has a lot of impurities, melt it in 12 cups of water over low heat. Stir until the jaggery is completely melted. After that, strain the syrup and use it. If you’re using this jaggery syrup, omit the step where water is added.
- Finally, add the sliced bananas. 2 medium-sized bananas, cut or diced I used overripe bananas, but you may use ripe bananas as well.
- Pour 12 cups of water into the mixing bowl.
- Blend everything until it’s completely smooth. Simply blend until the mixture is smooth. Don’t put too much pressure on yourself.
- Pour the appam batter into a mixing dish and set aside for 15 minutes to rest.
A glass plate with appam on it
Wheat appam preparation
- In a Paniyaram chatti or appe pan, heat the oil. In each mold, pour 12 to 1 teaspoon coconut oil. Ghee can be substituted with coconut oil.
- Using a spoon, carefully pour the batter into each mould until it is 34% or more than 34% full. Continue to cook the appams at a low or medium temperature. Cover the pan with a lid if desired.
- Turn over the golden appams with a wooden/bamboo stick or skewer.
- Repeat this procedure for the golden appams.
- When the rest of the wheat appams are golden, flip them and fry until crisp and golden on the other side.
- To ensure consistent cooking, you can flip them once or twice in the same mould.
- When they’re done, take them out of the oven and put them in a casserole dish. Stay warm for a while in the casserole with wheat appam. Cook the remaining appams in the same way. 40 whole wheat appams are made from this recipe. In an airtight container, they can be kept in the refrigerator.
- Serve the quick wheat paniyaram hot, warm, or chilled.
Close up of wheat
Wheat Appam Health Benefits
Wheat is a high-fiber food that helps to prevent heart disease and type 2 diabetes. It’s also high in vitamin E and the B-complex group of vitamins. Constipation can be relieved with jaggery, which also helps the body clean out toxins.
Minerals, particularly iron, are abundant in jaggery. It’s a cleaning agent that can also help you feel more energized. Indigestion can also be avoided by eating a few grams of jaggery after eating a lot of heavy food. It’s a nutritious sweetener that’s a terrific substitute for sugar.
Appam made from whole wheat is a traditional south Indian treat served at several festivities. Appams are an excellent instant snack because of their crispy top layer and soft inside layer. Appam may be made in a matter of minutes using only a few simple materials. Cardomom is a spice that adds aroma as well as flavor to any cuisine. This recipe uses rice flour to make the appam’s outer layer crispier. If you have a sweet craving and are tired of eating sugary desserts, try cooking this jaggery-based wheat appam right now!
This recipe for Whole Wheat Sweet Appam keeps well in the refrigerator. It will taste just as good if you preserve it in food storage containers and consume it later.