- Mix Rice flour, Atta flour into a thick batter (thicker than idli flour consistency).
- Mash Banana, mix with the flour
- Buy good quality of jaggery, add to the flour and grind in the mixie to get good thick batter.
- Add elachi
- In a pan, add oil and with a small spoon pour the batter slowly in to the oil and fry the appam (fry in a medium flame). Turn to the other side when you get a nice light brown colour. Take it out when it is done.
(If the jaggery has lots of dust, pour little water then filter it. So, you have to reduce the amount of water that you add to the flour to make the batter, since jaggery itself has some moisture)