A traditional Kerala sweet made from rice, jaggery, and banana, deep-fried in small round moulds, often prepared during festive occasions including Onam.
Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Ingredients
- 1 cup rice, soaked for 2 hours
- ¾ cup jaggery, grated
- 1 ripe banana, mashed
- ¼ cup grated coconut
- ¼ tsp cardamom powder
- 1 pinch dry ginger powder
- 1 pinch salt
- Oil or ghee, for frying (appe pan)
Method
- Drain the soaked rice and grind to a thick, coarse batter with minimal water.
- Melt the jaggery with a little water, strain to remove impurities, and mix into the batter.
- Add the mashed banana, grated coconut, cardamom powder, dry ginger powder, and salt. Mix well.
- Rest the batter for 30 minutes.
- Heat oil or ghee in an appe pan. Pour spoonfuls of batter into each mould.
- Fry on low-medium heat, turning once, until golden brown and cooked through on both sides.