Instant Sweet Appam | Gothumai Appam

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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan


  • Wheat flour - 1 cup
  • Jaggery/Brown sugar - 1/2 cup heaped I used Jaggery
  • Rice flour - 2 tbsp
  • Banana puree - 1 no around 1/2 cup
  • Cardamom powder - 1/8 tsp
  • Salt - a pinch optional
  • Oil/Ghee - as needed I used Ghee


  • Soak jaggery in hot water (till jaggery is immersed) for about 15 minutes till it melts. Filter and remove impurities
  • Add cardamom powder, banana puree and milk to the jaggery syrup and keep aside
  • In a mixing bowl, add wheat flour, rice flour, and salt; mix well. Add wet ingredients to this and mix well. If required, add water to make it to a pouring consistency and mix well without lumps. Keep it aside for atleast one hour
  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side
  • Image
  • Flip carefully and cook until it is done
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Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
I have used banana puree, instead you can also use mashed banana
You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
You can even add grated coconut/coconut pieces to make it flavorful
If you are making it immediately add a pinch of baking soda
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