Banana Appo

Mix and Rest the Batter

• To the mashed bananas, add the rice flour, grated coconut, cardamom powder, baking soda, and salt.
• Pour in the slightly cooled jaggery syrup. Mix everything together with a whisk or spatula until you have a thick, smooth batter, similar in consistency to idli batter. Ensure there are no dry flour pockets.
• Cover the bowl and let the batter rest for at least 30 minutes. This step is crucial for allowing the flavors to meld and results in softer, fluffier appos.

Cook the Banana Appos

• Place an appo pan (also known as a paniyaram or aebleskiver pan) over medium heat.
• Add approximately 1/2 teaspoon of ghee into each mold of the pan and allow it to heat up.
• Once the ghee is hot, reduce the heat to low-medium. Carefully pour the prepared batter into each mold, filling it up to about 3/4 full to allow room for it to puff up.
• Cover the pan with a lid and cook for 2-3 minutes. The edges will start to look set and the bottom will be golden brown.

Flip and Finish Cooking

• Uncover the pan. Using a wooden skewer, chopstick, or a small spoon, gently flip each appo over to cook the other side.
• If the molds appear dry, you can drizzle a few more drops of ghee around the appos.
• Cook uncovered for another 2-3 minutes until the second side is also golden brown and cooked through.
• To check for doneness, insert a skewer into the center of an appo; it should come out clean.
• Carefully remove the cooked appos from the pan and transfer them to a serving plate. Repeat the process with any remaining batter.

Serve

• Serve the Banana Appo warm, either on their own or with a drizzle of honey or extra ghee. They pair wonderfully with a hot cup of tea or coffee.