PonPulari

1. Mash the bananas well enough
2. Add  the egg and Milk to the bananas and beat it well.
3. Add honey, vanilla essence, butter and oil to it and further mix it well
4. Mix well the dry ingredients (Whole wheat flour, All purpose flour, Baking Soda, Sugar, Salt, Cinnamon ) in another bowl
5. Slowly add the dry ingredients to the wet mixture and continue to beat it till you get a smooth batter.
6. Let the batter stand for 5 mins
7. Heat a non stick pan and grease it with oil
8. Pour half 1/4 cup of batter onto the pan for each pancake
9. Cook both sides till it is lightly brown
10. Serve hot with honey or any syrup you like.

All purpose Flour – 4 Tablespoon

Corn Flour – 1/4 Tablespoon

Baking Soda – 1/8 th of a teaspoon

Sugar – 4 Table Spoon

Cinnamon (Powdered) – 1/4 Teaspoon (Optional)

Vanilla Essence – 1/4 Teaspoon

Egg – 1

Milk – 3 Tablespoon

Oil – 3 Table spoon

1. Mix together the dry ingredients – all purpose flour, corn flour, Baking Soda, Sugar, Cinnamon
2. Add the egg to the mixture.
3. Then add milk, oil and Vanilla Essence and mix well.. really well
4. Take a microwave safe bowl and grease it with oil or even a Cup would do…
5. Pour the mixture into a bowl and cook it in the microwave on HIGH for 3 minutes.
6. Thats all.. the cake is ready…

If you use 2 Tablespoon unsweetened Cocoa powder instead of the vanilla essence and the cinnamon powder with you will get a chocolate cake…

Rice Flour – 2 Cups

Yeast – 1 Tsp

Sugar (to add with yeast)- 1 Tsp

Grated Coconut – 3/4 Cup

Water – 2 and 1/2 Cups

Milk – 1/2 Cup

Sugar – 1 Tablespoon (or 2 Table Spoon if you like the appam sweet)

Salt – To Taste

1. Mix the yeast and sugar in 2 tablespoon luke warm water and keep it aside for 15 – 20 mins
2. Take 2 Tablespoon of rice flour and cook it with 1/4 cup of water until it becomes a thick pulp.
3. Grind the grated coconut with 1/4 cup of water and grind it well.
4. Pour the thick pulp and grated coconut into bowl and mix it well and then add the rice flour and water and mix the batter well.
5. Further add the sugar and the yeast mixture to it
6. Add the milk to it.
7. You can mix the entire batter in a mixer or blender for a minute, so that it mixes well enough.
8. If the climate is hot,  keep the batter (Maavu) at room temperature  for 4-5 hours. After this time the batter would have risen well enough. So you could keep it in the refrigerator.
9. If climate if pleasant, let the batter stand for 8 hours / overnight and let it ferment. You can see the batter rising up slowly when the fermentation starts.
10. Before you can make the appams, you can add  salt to it. If the mixture is very thick, you can add 2 or 3 tablespoons of fresh milk to loosen the mixture. Mix it well.
11. Heat the appachatty and pour 1/4 cup of batter into the appachatty.
12. Gently rotate  the appachatty, so that the batter makes a circular shape.
13. Cover and cook on low flame for 1 minute.
14. When the appam is cooked you can take it out with a spatula.
15. It is ready to be served.
16. Serve it hot with Egg Curry or Coconut Milk with Sugar