Banana Appo
Soft, fluffy Indian pancakes made with ripe bananas and fermented rice batter. These bite-sized appos have a natural sweetness from the fruit and a slight tang from fermentation, making them a perfect breakfast or snack. Crisp on the outside, pillowy inside, and ready in under 30 minutes.
For 4 servings
- prep
Soak and grind the rice.
1.Wash 1.5 cups raw rice thoroughly in 3 changes of water until water runs clear.2.Soak rice in enough water to cover by 2 inches for 4 hours.3.Drain the soaked rice and transfer to a mixer-grinder.4.Grind with just enough water to make a smooth, thick batter. The consistency should be thicker than dosa batter.TIPDo not add too much water while grinding — a thick batter gives fluffier appos. Add water a tablespoon at a time. - mix
Ferment the batter.
1.Pour the ground rice batter into a large bowl.2.Cover with a clean kitchen towel or lid and let it ferment overnight, about 8 hours, in a warm place.3.The batter should rise slightly and develop a mild sour aroma when ready.TIPIf your kitchen is cold, place the bowl in a switched-off oven with the light on, or near a warm appliance to help fermentation. - mix
Prepare the banana-appo batter.
1.Peel and mash 2 ripe bananas in a bowl until they form a smooth pulp with no large lumps.2.Add the mashed banana, 2 tablespoons grated jaggery, 0.25 cup fresh grated coconut, and a pinch of salt to the fermented rice batter.3.Stir everything together until the jaggery dissolves and the batter is uniform and smooth.TIPThe riper the banana, the sweeter and more aromatic the appos. - fry · ~15 min
Cook the banana appos.
1.Place the appo pan over medium heat and let it warm up for 1 minute.2.Add 2-3 drops of ghee into each mould and let it melt.3.Pour a tablespoon of batter into each mould, filling it only until three-quarters full.4.Cover with a lid and cook on low-medium heat for 2-3 minutes.5.Remove the lid, flip each appo using a skewer or small spoon, and cook the other side for 2 minutes until golden brown and cooked through.6.Repeat with the remaining batter, adding a few drops of ghee as needed.TIPKeep the heat on low to medium-low so the appos cook through without burning. A skewer inserted should come out clean when done. - serve
Serve hot with coconut chutney or enjoy as is.
1.Transfer the cooked appos to a serving plate.2.Serve immediately while warm and fluffy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the rice batter thick, thinner batter yields flat, dense appos instead of fluffy ones.
- 2Let the batter ferment fully until you smell a mild sourness — this gives the authentic tang.
- 3Use the ripest bananas you can find; greenish bananas won't provide enough sweetness or aroma.
- 4Fill each appo mould only three-quarters full; overfilling causes spillage and uneven cooking.
- 5Cook on low-medium heat throughout to ensure the center is cooked before the outside burns.
- 6Freshly grated coconut adds moisture and texture — avoid desiccated coconut for best results.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or any neutral vegetable oil for greasing the pan — still yields crispy, fluffy appos without any dairy.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses only raw rice and no wheat, making it safe for those with gluten sensitivity.
Cardamom SpicedCardamom-Spiced
Add 1/4 teaspoon of ground cardamom along with the jaggery for a warm, aromatic twist that pairs beautifully with banana and coconut.
Savory VersionSavory Version
Omit the banana and jaggery, and instead add finely chopped green chilies, curry leaves, and grated ginger for a savory appo served with chutney.
Why this is on our healthy list.
Natural Sweetness
Ripe bananas and jaggery provide sweetness without refined white sugar, offering a more complex flavor and trace minerals from the jaggery.
Good for Digestion
Fermented rice batter contains beneficial probiotics that support gut health, and the fiber from bananas aids regular digestion.
Energy-Boosting Carbs
Rice and banana supply quick-release energy, making these appos an excellent pre-workout snack or breakfast to power your morning.
Naturally Low in Fat
With only a small amount of ghee for greasing, these appos are low in fat compared to deep-fried snacks, while still being satisfying.
Frequently asked questions
No, fermentation is essential for the characteristic fluffy texture and mild tang. Skipping it yields dense, flat appos without the airy crumb.
