Nei Appam Recipe | Appam Recipe | Sweet Appam
Festivals have been an integral part of our lives. It brings us peace, joy and positive vibrations..!! With the Festival of Lamps , Karthigai Deepam falling on Tuesday, hope you all are busy preparing for the celebration like us..:) Nei Appam is one of the traditional South Indian sweet made as Neivedyam / offering to the God during this festival & pooja. I learnt this easy recipe from my grand ma and it can be prepared in a jiffy. If you have a paniyaram pan, then the job is very easy ( only less amount of ghee needed ) . But if you don’t have the paniyaram pan, you can deep fry the appam in ghee or oil. Lets see how to make this lipsmacking delicacies..:)
Raw rice - 1 cup
Jaggery - 1 small cup
Cardamom pwd - a generous pinch
Coconut bits - 1 tbsp
Wheat flour - 1 to 2 tbsp
Banana - 1
Ghee / oil - to fry
1 of 14
Wash and soak raw rice for 3 to 4 hrs.
Drain the water and grind rice in the blender to coarse batter.
Now add the powdered jaggery and further grind to smooth paste.
Pour it into a wide bowl
Add cardamom pwd, coconut bits, wheat flour and mashed banana.
Now, mix the ingredients well.
The consistency of the batter should be little thicker than the idly batter.
Take care the batter consistency should not be watery, as it absorbs more oil / ghee while frying.
Now for frying, take a paniyaram pan.
Pour a tsp of ghee into each of the grooves.
Now, pour a small ladle full of batter into each of the grooves.
Turn on flame and cook it in medium low flame.
When it is cooked on one side, ( it takes approx 2 to 3 mins ) gently flip over, using a spoon to other side.
Add a drop of ghee if required.
Once done, take them out and place them on a kitchen tissue.
Delicious Appams with rich aroma of ghee ( Nei ) is ready.
It has a shelf life of 2 to 3 days, if stored in an air tight container.