Ghee – 1/2 cup
Wheat flour -1 cup
Laayi -1/2 cup
Jaggery – 3/4 cup
Grated coconut – 3/4 cup
Ellakki bananas – 3 finely sliced.
Water- 1 cup.
2 to 3 Pinches of salt.
In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)
Mix a cup of grated coconut to it and allow it to cool.
Once it is warm add the puffed rice and sliced bananas and mix well.
Then add the wheat flour and salt and mix well.
If the mixture is too thick add a little water.
The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.
Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.
Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.
Adding ghee allows it to come out crisp and golden brown.
Enjoy it hot.