This is a typical south Indian dessert, made specially during certain festivals. It is easy to make provided you mix the batter well in right proportion & consistency.
I made this by taking 1 cupful of vellam/ gur/ jaggery soaked it in a cup of water. Once the gur was completely dissolved, then I smashed 2 big ripe bananas in it, then added 1 cupful of wheat flr./atta, about 3/4 cup of rice flr., mixed it well. The batter should be like idli batter. Mix & keep this batter at least 2 hours before you want to make appam. In case you feel the batter is slightly watery, add 1-2 tbsp of rava/ suji before you make, this will also make the appa crisp !
Heat oil/ ghee in a appakarai/ poaching dish or don't worry if you don't possess one. Heat oil in a kadai till quite hot, reduce the heat, take a ladleful of the batter pour it gently, wait for a minute, then keep putting hot oil on it, then turn it gently, as you do, you'll notice that it puffs up a bit, fry in medium heat on both sides till brown like in the picture to the left. Drain & keep, this normally last for at least 3 days outside.
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