Instant Nei Appam Recipe

Instant Nei Appam is a traditional sweet appam made without soaking and grinding. This nei appam is easy and quick to make for special occasions like Karthigai Deepam. Learn to make easy instant nei appam with step by step pictures and video.

Instant nei appam is made for different occasions and one of the most liked items at home. Nei appam also known as ghee appam is a traditional sweet snack made for Karthigai Deepam festival. Do try this easy nei appam and enjoy!

About Instant Nei appam

‘Nei’ in tamil means ghee and ‘appam’ means sweet dumplings. Nei appam is a traditional sweet made with rice flour, wheat flour, sooji and jaggery as main ingredients. The authentic recipe calls for soaking and grinding but this is an instant version which gets ready quickly.

This Nei Appam Recipe is instant and very easy to make unlike the traditional version. I can confidently say that this is one the best recipes I’ve tried so far, loved it so much. It is easy and quick to make not only for occasions but you can make for evening snacks too as kids will love it.

This nei appam satisfies the sudden sweet cravings and it is guilt free too. This nei appam stays soft even after few hours of resting time cool right?! So what are you waiting for do try this sweet appam for Karthigai Deepam and let me know how you liked it.

Instant Nei appam Video

Instant nei appam making

• Make jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks.
• Add flour: Add rice flour, wheat flour, rava to strained jaggery syrup.
• Make batter ready: Add coconut, cardamom powder, salt, soda and make batter ready. Make sure the batter is not too runny.
• Fry appams: Add batter to paniyaram pan drizzled with ghee(nei), make nei appams ready.

Similar recipes

• Traditional nei appam
• Wheat flour appam
• Karthigai appam
• Godhumai appam
• Rava appam

Instant Neiappam Ingredients

• Rice flour – Rice flour or idiyappam flour is used here. Raw rice flour is needed, you can use store bought or homemade too.
• Wheat flour – Use atta that is the wheat flour that we use for making chapati. Whole wheat flour is best to use.
• Rava – Rava or sooji adds a crisp texture to the appams.
• Jaggery – I have used paagu vellam which gives a beautiful color to the appams.
• Cooking soda – Cooking soda helps to make the appams soft and porous in texture.
• Cardamom powder – Cardamom powder is added for flavor.
• Coconut – Coconut adds crunch while eating.
• Ghee – Use pure ghee preferably homemade.
• Salt – Salt is added to lift up the sweetness.

How to make Instant Nei appam Step by Step

1.To a sauce pan add 3/4 cup jaggery along with 1/2 cup water.

2.Heat it up and cook until jaggery dissolves completely. Switch off, remove and set aside to cool down.

3.To a mixing bowl add 1/2 cup rice flour, 1/2 cup rava, 1/2 cup wheat flour, a tiny pinch salt, 1/4 teaspoon cardamom powder.

4.Mix this well first.

5.Strain and add jaggery syrup.

6.Mix it well without any lumps. Then add water little by little to form a batter.

7.The batter should be slightly thick but in flowing consistency. Add 1/4 teaspoon cooking soda.

8.Add 3 tablespoon grated coconut.

9.Mix it well. The batter should be thick like this more like idli batter consistency.

10.Heat a paniyaram pan with ghee in each hole. Add at least 1 teaspoon ghee. You can mix ghee with oil and add it too.

11.Add the batter to each hole.

12.Fill all the holes with batter.

13.Cook covered for 2-3 minutes or until top looks cooked.

14.Flip over gently.

15.Cook for 2 minutes.

16.Remove the appams.

17.Repeat to finish the batter.

Instant nei appam is ready!

Expert Tips

• Nei appam should be slightly on the darker shade so keep in low medium flame and fry till reddish brown.
• Instead of grated coconut you can add chopped pieces too.
• Fine sooji will be great but I used upma rava only. If you want you can just pulse sooji few times and add. But I find no much difference hence use it as such.
• I always use filtered jaggery syrup to remove impurities.
• You can use half ghee and half gingelly oil too.
• Salt is added just to lift the sweetness.
• If you don’t have paniyaram pan then make the batter a bit thick and using a deep curved ladle drop the batter in oil and deep fry it. But make only one at a time.

Serving and Storage

Serve nei appam as a teatime snack or for breakfast. These appams keeps well in room temperature for 1 days. You can keep in fridge and extend shelf life for 1 more days.

FAQS

1.Can I deep fry nei appam?

Yes you can fry them in ghee – use a small kadai add little ghee and shallow fry it. If you want to deep fry then use half and half of oil with ghee, use deep curved ladle and pour into hot oil. Fry until reddish brown on both sides.

2.How should the batter be?

The batter is more like idli batter in consistency. Make sure there are no lumps while mixing.

If you have any more questions on making of this Instant Nei Appam do mail me at sharmispassions@gmail.com
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Instant Nei Appam Recipe

Instant Nei Appam is a traditional sweet appam made without soaking and grinding. This nei appam is easy and quick to make for many occasions especially Karthigai Deepam. Learn to make easy instant nei appam with step by step pictures and video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings10 appams

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup rice flour
• 1/2 cup rava
• 1/2 cup wheat flour
• 3/4 cup jaggery
• 1/2 cup water
• 1/4 teaspoon cooking soda
• 1/4 teaspoon cardamom powder
• 3 tablespoon coconut grated
• 1 tiny pinch salt
• ghee as required to fry

Instructions

• To a sauce pan add 3/4 cup jaggery along with 1/2 cup water.
• Heat it up and cook until jaggery dissolves completely. Switch off, remove and set aside to cool down.
• To a mixing bowl add 1/2 cup rice flour, 1/2 cup rava, 1/2 cup wheat flour, a tiny pinch salt, 1/4 teaspoon cardamom powder.
• Mix this well first.
• Strain and add jaggery syrup.
• Mix it well without any lumps. Then add water little by little to form a batter.
• The batter should be slightly thick but in flowing consistency. Add 1/4 teaspoon cooking soda.
• Add 3 tablespoon grated coconut.
• Mix it well. The batter should be thick like this more like idli batter consistency.
• Heat a paniyaram pan with ghee in each hole. Add at least 1 teaspoon ghee. You can mix ghee with oil and add it too.
• Add the batter to each hole.
• Fill all the holes with batter.
• Cook covered for 2-3 minutes or until top looks cooked.
• Flip over gently.
• Cook for 2 minutes.
• Remove the appams.
• Repeat to finish the batter.
• Instant nei appam is ready!

Video

Notes

• Nei appam should be slightly on the darker shade so keep in low medium flame and fry till reddish brown.
• Instead of grated coconut you can add chopped pieces too.
• Fine sooji will be great but I used upma rava only. If you want you can just pulse sooji few times and add. But I find no much difference hence use it as such.
• I always use filtered jaggery syrup to remove impurities.
• You can use half ghee and half gingelly oil too.
• Salt is added just to lift the sweetness.
• If you don’t have paniyaram pan then make the batter a bit thick and using a deep curved ladle drop the batter in oil and deep fry it. But make only one at a time.

Nutrition Facts

Instant Nei Appam Recipe

Amount Per Serving (150 g)

Calories 669 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.3g

Cholesterol 30mg10%

Sodium 601mg26%

Potassium 68mg2%

Carbohydrates 122g41%

Fiber 2g8%

Sugar 78g87%

Protein 17g34%

Vitamin C 0.2mg0%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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