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Monday, December 5, 2011

Nei Appam Recipe | Karthigai Deepam Recipes

Nei Appam Recipe
Nei appam is a traditional sweet appam recipe made for Karthigai deepam. One of the few festivals I look forward each year. Lighting diyas and collecting new ones each year has always been special to me.Now clicking each diya has also been added to the list :) Last year I posted pori urundai and this year when I googled, I found neiappam from Shanthijis space and here is the recipe for it with stepwise pictures.Now lets get on to learn how to make nei appam recipe.
Neyyappam

Nei Appam Recipe - Ingredients

Nei Appam Recipe
Preparation Time : 3 hrs | Cooking Time : 15 mins | Makes : around 15
Recipe Category: Sweet | Recipe Cuisine: South Indian | Recipe Reference: Shanthis Thaligai

Raw rice - 1 cup
Jaggery - 3/4 cup
Rice Flour - 1 tbsp (optional)
Baking Soda - 1/2 tsp
Elachi powder - a generous pinch
Banana - 1 small sized
Coconut grated - 1 tbsp (optional)
Melted Ghee / Oil - for deep frying

Method:

  1. Soak rice in water for atleast 3 hours. Drain water and grind rice with very little water to a fine paste.
    How to make neiappam - Step1
  2. Mix jaggery with water and heat it up for few mins until it is slightly thick(no consistency needs to be checked).Strain the syrup to remove impurities, collect it in a bowl.
    How to make neiappam - Step2
  3. Now add this jaggery syrup to the rice paste. After jaggery is added, if it becomes too watery just add 1 tbsp rice flour to make a thick consistency.The consistency should be slightly thicker than the dosa batter.Add banana, elachi powder, coconut,baking soda and mix well. If you dont want to add baking soda skip it and Set the batter aside for another 2 hours for fermentation.How to make neiappam - Step3
  4. Then heat paniyaram pan , add a tsp of ghee / oil in each hole. Pour a spoon full of the batter in each hole.When cooked on one side , carefully flip to other side - add oil / ghee if required.Cook until both sides are dark brown.You can even deep fry them fully by adding ghee/oil to 3/4th of each hole.
    How to make neiappam - Step4
The soaking time is more so I soaked rice morning and this was ready for snack time. The aroma of ghee with the appams is special about this neiappams.

My Notes:

  • If you dont have paniyaram pan then you can deep fry them by pouring a spoon full of the batter in heated oil and deep fry them until golden brown.
  • If the batter is too runny then it will drink more oil so adjust accordingly.
  • You can also use half oil and half ghee to fry the appams.
  • With jaggery and as its deep fried it will have a deep drak brown color.
Nei Appam Recipe
Written by: SHARMILEE J

62 comments:

  1. perfect and delicious neiappams, looks yummy dear !!

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  2. wow....neiappams looks so tempting and delicious... inviting clicks, wish i could grab some.

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  3. Looks tempting and wonderful clicks.

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  4. nicely done appam..looks delicious

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  5. Sharmilee,

    Nei appams look too yummy..
    Karthigai Deepam wishes to you too..

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  6. nei appam looks so good.happy karthigai deepam wishes dear...I will surely try it..

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  7. Neiappam looks perfect and inviting...great clicks!!!

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  8. The sweet looks very delicious. Nice picture!

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  9. The neyappam looks delicious Sharmilee. It has come out just perfect :)

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  10. Sharmi, this looks divine! Could you parcel some to me please! I am drooling over this. :)

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  11. these are one of my all time favourite :)

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  12. Looks super good..:) Karthigai deepam is one of the most loveliest of festivals ... I just love it but missing the occasion so much:( Love to be in India and enjoy the festival..:)
    Lovely recipe and beautiful clicks..:)
    Reva

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  13. Nei appams looks absolutely cute and fabulous..

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  14. this is probably the prettiest neyyappams i ahve seen..soo soft it looks that i wish i had some just here..

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  15. Nei appam luks so yummy...happy Karthigai deebam..

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  16. Makes me instantly hungry, wonderful clicks!

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  17. A great recipe and wonderful clicks!!!

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  18. Wow!These are my favorites!!!!!looks so good sharmee!

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  19. cute and lovely lovely neyyappam....

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  20. perfect and mouth watering appam

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  21. Perfect golden colour.. for a minute i panicked thinking I missed karthigai.. but i just googled and found that it is on the 8th :) I also make these for karthigai.

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  22. simply awesome .. perfect for deebam..

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  23. wow awesome dear....luv the perfect appams...they luk like gold...love the presentation and clicks too...


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  24. wonderful appam....nice pics..
    karthigai wishes to you and ur family...

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  25. Vowwwwwww!!! simply superb!!!!!
    mouthwatering appams..

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  26. Tempting appam...I am drooling over ur clicks...

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  27. Looks delicious. Would love for you to share this with us over at foodepix.com.

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  28. Looks delish and beautiful:) first time here , hope to hear from you as well!

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  29. This has come out lovely ...I also prepare this by using semolina ,....will post my rec soon:)....Shanthi has got a lovely collection of recipes !

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  30. Truly divine. Looks wonderful

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  31. These look golden and just perfect.

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  32. nei appam looks yummy.. it remembers me my mom s appam... :) nice...

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  33. i love neiappam! and these look divine! thanks for the step-by-step pics!

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  34. Awesome clicks..truly festive.I love these appams and do it the same way !!!

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  35. Neiappam looks super..Feel to take some from the pics....

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  36. it looks so delicious and inviting .. sweet balls dripping with taste !..

    Nupur
    UK Rasoi

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  37. The honey-color of the neiyappams looks so good, so perfectly done..

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  38. Nice dish. I tried and comes good. Thanks

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  39. Hi Sharmi, When you say raw rice is it normal cooking rie or boiled rice the one we use for idly?

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  40. @Priya: Raw rice is called pacharisi in tamil

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  41. Sharmi, Thanks for your immediate response. U R Rocking.

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  42. Hi

    I followed your recipe but my appam turned out to be a little harder. How to make soft appams. I did not directly deep fry in oil. I used paniyaram pan like yours. Thanks.

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  43. @Lakshmi : The batter should be of right consistency and also the resting time should be given accurate for the appams to be soft.

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  44. thanks and awesome snaps..so useful for rookies like me....

    I am gonna try this tomm..and surprise my mom..

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  45. Thanks for the nice writep with snaps/...

    m gonna try it out tomm

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  46. Hi can i use boiled rice instead of regular rice

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  47. @Scancook: Use pacharisi(raw rice)

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  48. hey i live ireland ,so i wanted to know if the 2 hrs fermenting is for Indian conditions?

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  49. Hi ,

    I have a sillly question here.
    Could you tell me the brand of the rice used.(raw rice).
    I am not sure which is raw rice here in US indian stores.

    Thanks,
    Please reply.

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    Replies
    1. I actually get rice from Nilgiris Supermarket so its their brand. Not sure of the brands there in US...sorry

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    2. The "Laxmi" brand of Ponni Raw Rice is really good, have been using it for 4 years now. Its available all over the US. Comes in a white bag with green and red lettering. Hope you can find it

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  50. How do we add banana? Do we need to slice or smash them or as a whole one.

    Thanks
    Vidya

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  51. Mash it up and mix well with the batter.

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