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1 cup rice
1 1/2 cup grated jaggery
6 ripe small yellow bananas, mashed
1 tsp cardamom powder
1 cup grated fresh coconut
oil for frying

Vellappam ( Indian / Tea-Coffee-Time )


    Soak rice for two hours. Drain and grind it to a fine paste with as little water as possible. Mix well with bananas, jaggery, coconut and cardamom powde to make a thick batter. Heat 5 tbsp of oil in a fying pan. Drop a dollop of the mixture in the pan and press lightly to form a flat appam. Add another 3 or 4 appams to the pan. Cook on slow fire till brown. Turn over using a spatula, and cook on the other side. When brown, remove and serve. Do less oil for the remaining batches of of appams.
    Makes about 18 appams.