NEI APPAM

Nei appam or ghee appam is a traditional sweet of South India. It is a delicacy and, is usually made during festivals especially, Karthigai deepam.

Karthigai deepam is a festival that is celebrated in the month of November or December. It is a festival where we light lamps all over our house and, make delicious food to offer it to God. This is one of the main foods made for karthigai deepam.

Nei appam is made with rice flour, wheat flour, banana and jaggery. All the ingredients are mixed together and, fried in a paniyaram pan with a dollop of ghee.

ABOUT THE RECIPE:

Traditionally the rice flour used to make nei appam is made at home. The raw rice is washed, dried and then powdered to make rice flour. But, store bought rice flour can also be used.

It can also be made without a paniyaram pan. Add 2 cups of oil/ghee or, 1 cup of oil and 1 cup of ghee in a kadai and, pour a little amount of batter into the oil and fry them.

INGREDIENTS FOR NEI APPAM:

• RICE FLOUR – 2 CUPS
• WHEAT FLOUR – 1 CUP
• RIPE BANANA – 2 NOS.
• JAGGERY – 500 GMS
• COCONUT (FINELY CHOPPED) – 1/2 CUP
• CASHEWS (FINELY CHOPPED) – 1/2 CUP
• BAKING SODA – 1/4 TSP
• CARDAMOM POWDER – 1/2 TSP
• GHEE – 1/2 CUP

HOW TO MAKE NEI APPAM:

• In a blender, add 2 cups of rice flour, 1 cup of wheat flour, 1/2 tsp of cardamom powder and 2 ripe bananas and keep it aside.

• In a cooking pot add the 500 gms of jaggery and 1/2 cup of water and let it boil.

• Boil it until all the jaggery melts. It doesn’t need any perfect consistency.

• Once all the jaggery is melted, filter it and pour it to the flour in the blender.

• Blend it to a fine paste and, then transfer them to a mixing bowl. Add 1/4 tsp of baking soda to it and, mix them well.

• Meanwhile, heat a tadka pan and, add 1 tbsp of ghee. Once the ghee is heated, add the finely chopped cashews to it.

• Fry it until, it turns golden brown in color. Then transfer the cashews to the blended batter.

• Add another tablespoon of ghee to the tadka pan and, add the finely chopped coconut to it.

• Fry it until, it turns to light golden brown in color. Then transfer the coconut to the batter.

• Mix everything well. Once everything is mixed, let the batter rest for 1 to 2 hours.

• After 2 hours, heat a paniyaram pan.

• Add 1/2 tsp of ghee to each cavity.

• Once the ghee melts, add a tablespoon of the batter to the pan.

• On a medium flame, cook for 2 minutes. Then turn it with a spoon.

• Cook it for another 2 minutes. The ghee will be absorbed completely.

• Once it is cooked completely or, turns to dark brown color, remove it from the pan. Place it on a tissue for some time until, all the oil is absorbed.
• Repeat the process with the remaining batter.

YUMMY AND DELICIOUS NEI APPAM IS READY.

VARIATIONS:

• Store bought rice flour can also be used instead of homemade rice flour.
• Half ghee and half oil can also be used.
• It can also be made completely with oil instead of ghee.
• Adding cashews and coconut is optional. It doesn’t really make any difference in taste of the recipe.
• It can also be made without a paniyaram pan. Add 2 cups of oil/ghee in a kadai and, pour a little amount of batter into the oil and fry them.
• I’ve used non stick paniyaram pan. Non stick pan requires less oil/ghee than other pans. If you use iron or any other material, add extra ghee/oil to it.

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NEI APPAM

Recipe by foodpassion1513Course: Dessert, Indian sweet, Traditional recipe, Vegetarian

Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Nei appam or ghee appam is a traditional sweet of South India. It is a delicacy and, is usually made during festivals especially, Karthigai deepam.
Karthigai deepam is a festival that is celebrated in the month of November or December. It is a festival where we light lamps all over our house and, make delicious food to offer it to God. This is one of the main foods made for karthigai deepam.
Nei appam is made with rice flour, wheat flour, banana and jaggery. All the ingredients are mixed together and, fried in a paniyaram pan with a dollop of ghee.

Ingredients

• RICE FLOUR – 2 CUPS

• WHEAT FLOUR – 1 CUP

• RIPE BANANA – 2 NOS.

• JAGGERY – 500 GMS

• COCONUT (FINELY CHOPPED) – 1/2 CUP

• CASHEWS (FINELY CHOPPED) – 1/2 CUP

• BAKING SODA – 1/4 TSP

• CARDAMOM POWDER – 1/2 TSP

• GHEE – 1/2 CUP

Directions

• In a blender, add 2 cups of rice flour, 1 cup of wheat flour, 1/2 tsp of cardamom powder and 2 ripe bananas and keep it aside.
• In a cooking pot add the 500 gms of jaggery and 1/2 cup of water and let it boil.
• Boil it until all the jaggery melts. It doesn’t need any perfect consistency.
• Once all the jaggery is melted, filter it and pour it to the flour in the blender.
• Blend it to a fine paste and, then transfer them to a mixing bowl. Add 1/4 tsp of baking soda to it and, mix them well.
• Meanwhile, heat a tadka pan and, add 1 tbsp of ghee. Once the ghee is heated, add the finely chopped cashews to it.
• Fry it until, it turns golden brown in color. Then transfer the cashews to the blended batter.
• Add another tablespoon of ghee to the tadka pan and, add the finely chopped coconut to it.
• Fry it until, it turns to light golden brown in color. Then transfer the coconut to the batter.
• Mix everything well. Once everything is mixed, let the batter rest for 1 to 2 hours.
• After 2 hours, heat a paniyaram pan.
• Add 1/2 tsp of ghee to each cavity.
• Once the ghee melts, add a tablespoon of the batter to the pan.
• On a medium flame, cook for 2 minutes. Then turn it with a spoon.
• Cook it for another 2 minutes. The ghee will be absorbed completely.
• Once it is cooked completely or, turns to dark brown color, remove it from the pan. Place it on a tissue for some time until, all the oil is absorbed.
• Repeat the process with the remaining batter.
• YUMMY AND DELICIOUS NEI APPAM IS READY.

Notes

• VARIATIONS:
  Store bought rice flour can also be used instead of homemade rice flour.
  Half ghee and half oil can also be used.
  It can also be made completely with oil instead of ghee.
  Adding cashews and coconut is optional. It doesn’t really make any difference in taste of the recipe.
  It can also be made without a paniyaram pan. Add 2 cups of oil/ghee in a kadai and, pour a little amount of batter into the oil and fry them.
  I’ve used non stick paniyaram pan. Non stick pan requires less oil/ghee than other pans. If you use iron or any other material, add extra ghee/oil to it.