Pazham appam/Steamed rice cake with ripe banana

Ingredients

Rice flour/Appam podi - 3 cups

Thin extract of coconut milk - 5 1/2 cups.

Thick extract of coconut milk - 1/2 cup (Thick coconut milk is used to pour over the batter to give a creamy texture)

Sugar -3 tbsp

Banana/Nendrapazham/Ethappazham - 2 or 3

Cardamom powder

Method

Mix 2 cups of thick coconut milk and 2 1/2 cups of water to make 51/2 cups of thin extract of coconut milk.

Mix rice flour, 5 1/2 cups of thin extract of coconut milk, salt, sugar, and cardamom powder to make a watery batter.

Grease a steel plate with oil, pour this batter and sprinkle some chopped banana, and thick coconut milk of about 2 tbsp. Steam this for 15 minutes. Remove appams from steamer, cut into bite size pieces and enjoy.

Continue steaming the remaining batter in batches, sprinkling chopped banana, and pouring 2 tbsp of thick coconut milk.

You can use idli molds to make mini appams the same way shown below.