Kerala Nendhra Pazha Appam Recipe | Traditional Steamed Banana Appam
 |
| Traditional Nendhra Pazha Appam |
"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"
Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.
Why You’ll Love This Recipe
- Quick & Easy: Uses basic ingredients and minimal preparation time.
- Family Heirloom: A cherished recipe passed down through generations.
- Customisable: Works with homemade or store-bought rice flour.
Love Nendhra Pazhams a delightful banana variety, then explore a few more Nendhra Pazham Recipes here... and don't miss the Pazham Pori Recipe too..
Perfect for Tea Time: Kerala’s Nalumani Palaharam
In Kerala, tea time is more than just a break – it's a ritual. We call it Nalumani Palaharam, which translates to the "4 o'clock snacks." Every region has its own take on teatime snacks, but Kerala's wide variety of Nadan Palaharangal (local snacks) really stands out. While some of these snacks have made their way into local bakeries and stores, many still remain hidden in the kitchens of families, passed down through generations. This Nendhra Pazha Appam is one such gem.
If you are a fan of Kerala Nadan Palaharams, then please do try recipes like Kozhukatta, Unniyappam and Ela Ada
The Secret Ingredient: Love from My MIL’s Kitchen
When you’ve got overripe Nendhra Pazham (plantains) lying around, this is the perfect recipe to use them up! It’s a snack my mother-in-law (MIL) often makes, and I’ve seen her whip it uptime and again. It's one of her specialities that I absolutely adore. Today, as a special tribute to her on her birthday, I’m sharing her Nendhra Pazha Appam recipe, just as it’s written on her handwritten recipe card.
A big thank you to Amma for passing down this heirloom recipe to me. I'm thrilled to share it with you all today!
 |
| നേന്ത്ര പഴ അപ്പം - Recipe Credit: @ ഓമന ജേക്കബ് |
Nendhra Pazham Appam: A Hidden Gem from Our Family Kitchen
Every family has its own set of cherished recipes – those beloved snacks, sweets, and savouries that have been passed down through the years. These recipes might not be widely known, but they are always treasured family favourites. Nendhra Pazham Appam is one such recipe from our heirloom collection, and alongside it, we have our iconic Nadan Palaharam – the so-called “Ball.” Over time, I plan to share more of these hidden gems from our family kitchen and invite anyone reading this to share their own favourite family snacks. I’d love to try them and post about them here!
Explore a wide range of Traditional Kerala Snacks alias Kerala Nadan Palaharam Recipes here...
Nendhra Pazha Appam Recipe Overview
- Cuisine - Kerala (India)
- Recipe Type - Appam
- Difficulty - Medium
- Serves - 3-4
- Author - SM
Time Estimate
- Preparation Time - 15-25 Minutes
- Cooking Time - 20 -30 Minutes
Explore More! For more recipes from our Family Repertoire, click here.
How to Prepare Nendhra Pazha Appam: A Step-by-Step Guide
 |
| Nendhra Pazha Appam on Banana Leaf |
Ingredients: The Simple Staples for Nendhra Pazha Appam
For Nendhra Pazham Appam Batter:
- Rice Flour (Idiyappam/Appam Flour) – 2 Cups
- Nendhra Pazham (Banana) – 1 Cup
- Thick Coconut Milk – 1 Cup
- Thin Coconut Milk – 3 Cups
- Sugar – 3 Tablespoons
- Cardamom Powder – 1/2 Teaspoon
- Salt – a Pinch
Protip: If you can’t find Nendhra Pazham, you can substitute it with regular ripe bananas for a similar texture and taste.
Method : Step-by-step Instructions
Prepare the Coconut Milk (or Ground Coconut Paste)
- For Coconut Milk: Extract thick and thin coconut milk and keep it aside. [Click here for a detailed step-by-step process on How to Make Coconut Milk]
- For Ground Coconut Paste: If you're using ground coconut paste, grind 1 Cup of grated coconut along with cardamoms into a smooth, fine paste.
Protip: Whether you're using coconut milk or ground coconut paste, the process is fairly straightforward. Use freshly grated coconut for the best flavour and texture in your appam.
 |
| Close-Up of Nendhra Pazha Appam |
Prepare the Nendhra Pazham
- Wash and peel the Nendhra bananas. Cut them vertically into quarters and then slice them thinly.
Mix the Batter
- In a large mixing bowl, combine the rice flour, thin coconut milk/water, sugar, cardamom powder, and a pinch of salt. Mix well until smooth.
- Gradually add the thick coconut milk/ground coconut Paste, mixing until you get a thick batter, similar to idli batter consistency.
- Gently fold in the sliced Nendhra bananas, being careful not to mash them. Quick, gentle movements will keep the banana slices intact.
Protip: Gently mix the batter without exerting pressure to preserve the banana slices. Quick, light movements will keep the bananas intact and prevent them from mashing into the batter. We want those beautiful slices to shine in the appam!
How to Steam Cook the Nendhra Pazha Appam
 |
| Kerala-Style Nendhra Pazha Appam |
Now, let’s steam cook the batter into a delicious appam. You can choose between a traditional steamer or a pressure cooker.
Steaming in a Steamer:
- Fill the steamer with 1–2 cups of water and bring it to a boil.
- Grease your appam mould with coconut oil or ghee.
- Pour the batter into the mould, spreading it evenly.
- Place the mould in the steamer and cover it. Steam on medium heat for 20–30 minutes, or until the appam is cooked through.
- Check doneness by inserting a wooden skewer through the centre of the appam. If it comes out clean, the appam is ready.
- Let it cool for 5–10 minutes before gently removing it from the mould.
Steaming in a Pressure Cooker
 |
| Kerala-Style Nendhra Pazha Appam from our Family Repertoire |
Alternatively, Nendhra Pazha Appam can be steam cooked in a Pressure Cooker:
- Fill the pressure cooker with 1–2 cups of water and bring it to a boil.
- Grease your appam mould with coconut oil or ghee.
- Pour the batter into the mould, spreading it evenly.
- Place a grid inside the pressure cooker and place the mould on it.
- No need for a pressure regulator; simply steam the appam on medium heat for 20–30 minutes.
- Check the appam for doneness using a skewer, and once done, remove it from the cooker.
- Let it cool for 5–10 minutes before gently removing it from the mould.
Protip: For an even, soft texture, keep the flame on medium throughout the steaming process.
Serving Suggestions
- Nendhra Pazha Appam is best enjoyed as a Naalu Mani Palaharam (tea time snack) but also makes for a satisfying breakfast.
- Serve it hot, fresh, and ideally with a cup of strong Kerala-style Black Coffee - Kattan Kaapi or Black Tea - Kattan Chaya or Masala Chaya (Masal Tea) for the ultimate experience.
Love Kerala Style Traditonal Appam Recipes, explore through a wide range of Appam Varieties here...
 |
| Nendhra Pazha Appam |
Notes for a Perfect Nendhra Pazha Appam
- I used ready-made Idiyappam Flour for convenience.
- The batter should be slightly thicker than regular pancake batter (think idli batter consistency).
- Adjust the coconut milk and water ratio based on the type of rice flour used. Some rice flours absorb more liquid than others.
- Don’t rush the steaming process. A medium flame ensures even cooking without burning.
- You can adjust the sugar based on your preferred level of sweetness.
Pro Tip for Perfection: If you have leftover batter, store it in the fridge for up to 2 days. The appams will be just as delicious when steamed fresh!
Frequently Asked Questions (FAQ) for Nendhra Pazha Appam Recipe
Can I use other types of bananas for this recipe?
- Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can substitute them with other varieties like Poovan or regular bananas. Keep in mind that the texture and sweetness may vary.
Is this recipe vegan?
- Absolutely! The recipe is naturally vegan as it uses coconut milk and does not include any dairy products. It’s perfect for a plant-based diet.
How can I adjust the sweetness of the appam?
- For a sweeter version, increase the sugar quantity. For a less sweet appam, reduce the sugar or add a pinch of salt to balance the flavours.
Can I use jaggery instead of sugar in this recipe?
- Definitely! You can replace sugar with jaggery for a more traditional and earthy flavour. Melt the jaggery in a little water, strain to remove impurities, and use it as a substitute in the same quantity as sugar.
Can I add other spices to enhance the flavour?
- Certainly! While cardamom is the traditional spice used, you can experiment with cinnamon, dry ginger powder, or even a touch of nutmeg for a unique twist.
This Nendhra Pazha Appam is a simple yet delicious recipe that captures the essence of Kerala's tea-time snacks. By incorporating ingredients that are both easy to find and rich in tradition, this recipe brings a touch of nostalgia and warmth to every bite. Perfect for family gatherings or a quiet tea break, this appam is sure to become a favourite in your kitchen too.
0 comments