About Godhumai Appam Recipe
Traditionally we make Godhumai appam by soaking raw rice, grinding then later making a batter using jaggery syrup which is time consuming. In case if we forget to soak the rice this quick version Godhumai appam comes to rescue. This instant Godhumai appam recipe uses wheat flour and jaggery syrup which is easy, quick when compared to the traditional version. As I have already posted the low fat version of wheat flour appam I tried deep frying them this time, the appams came out so soft and spongy….the banana flavour in this appam is so flavorful that you cannot stop with one. These appams doesn’t require any soaking and grinding like neiappam so you can make this Godhumai appam instantly. Check out instant neiappam that I’ve already posted.You can even treat your kids with healthy snack when they return back from school!
Related recipes
Instant nei appam Wheat flour appam Rava appam Thinai appam Karthigai appam
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📖 Recipe Card
How to make Godhumai Appam
Fluffy and soft appams ready to be served.Serve hot ! Compared to other recipes this appam is easy to make and will be liked by all especially kids. Pin
Expert Tips
If you are using normal kadai for deep frying then use a bigger laddle but make sure the laddle is deep curved one so that you get good round shaped appams. Add enough oil else the appam will not rise up hence add oilatleast to half of the kadai. Banana gives a soft and spongy texture to the appams, and the flavour is amazing. You can even add jaggery as such but I wanted to strain the impurities so made syrup and then added.If you want your appams to be more sweet then add 3/4 cup jaggery. Increase jaggery if your banana is not sweet. You can choose to make this in paniyaram pan too.
Variations
You can either use paniyaram pan or deep fry them. In addition you can add coconut bits or nuts for extra crunch.
Storing and Serving Suggestions
These appams keeps well in room temperature for 2 days.You can keep in fridge and extend shelf life for another 2 days. No freezing recommended. Pin
