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Godumai Appam

  • Duration: 45 minutes
  • Serves: 6 people

Authenticity Slice

To experience the traditional soft and fluffy appam, make sure the batter is of pouring consistency, and is not too thick or thin.

Trivia Tadka

 Appam is said to have originated in Kerala and locally it is enjoyed as a teatime snack.


  • Wheat flour (atta) (1 cup)
  • Rice flour (chawal ka atta) (1 tbsp)
  • Jaggery (gud) (3/4 cup)
  • Banana (kela), mashed (1)
  • Coconut (khobra), finely chopped (2 tsp)
  • Cardamom (elaichi) powder (1/2 tsp)
  • Clarified butter (ghee) (for deep-frying)


  • Heat a deep kadhai with half-cup water over low flame and add jaggery.
  • When the jaggery starts to boil, switch off the flame. Strain the syrup and set it aside.
  • In a mixing bowl, add mashed bananas, rice flour, wheat flour and mix well with your hands.
  • Pour the jaggery syrup and using a hand whisk, mix the batter to ensure that there are no lumps.
  • Rest the batter for 15–20 mins.
  • Heat oil in a kadhai and spoon the batter into the hot oil (as we make for bonda)
  • Deep-fry the appams over low flame so that they are uniformly browned.
  • The piping hot and delectable appams are ready to be served.

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