• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×
    You are here: Home / RandomPosts / Nei Appam Recipe

    Nei Appam Recipe

    December 5, 2011 by Sharmilee J 70 Comments

    TwitterFacebook73PinterestTelegramWhatsAppYummly
    73
    SHARES
    Jump to Recipe Print Recipe

    Nei Appam is a traditional & festive sweet made by blending rice flour with powdered jaggery and simmering it in ghee molds. Nei Appam is a popular delicacy in Kerala and is commonly made for Karthigai Deepam across South India. How to make Nei Appam is explained in this post with step by step pictures.

    Nei Appam Recipe

    Pin

    Nei Appam Recipe with step by step pictures and video. This sweet nei appam is made for different occasions and one of the most liked items at home.

    Table of Contents
    1 About Nei Appam Recipe
    2 About Nei Appam Recipe
    3 Variations
    4 Storing and Serving Suggestions
    5 Related recipes
    6 Nei appam Recipe
    7 Expert Tips
    8 FAQ’s

    About Nei Appam Recipe

    I have tried the instant nei appam too which is quick and needs no soaking.But this is the traditional method which we use to make for festivals or any special occassions.

    Karthigai Deepam is 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. Lets get on to learn how to make nei appam recipe.

    If you are reluctant to use soda then add a banana while grinding for softer nei appam. You can even use wheat flour if the batter becomes runny instead of rice flour. I love the coconut flavour and the slight crunch in every bite so do not skip it.

    This has become mittus recent favorite that I am making more often for her after school snack.I love her reaction when I say neiappam  and enjoy watching her gobble it.

    About Nei Appam Recipe

    Make jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.

    Soak and grind: Soak raw rice and grind to a thick batter.

    Make batter ready: Add jaggery syrup,coconut, cardamom powder,salt and make batter ready.Make sure the batter is not too runny.

    Make appams: Add batter to paniyaram pan drizzled with ghee(nei), make nei appam ready.

    Variations

    • You can either use paniyaram pan or deep fry them.
    • Use instant version nei appam if you don’t have time for soaking and grinding.
    • In addition you can add coconut bits or nuts for extra crunch.

    Storing and Serving Suggestions

    These appams keeps well in room temperature for 2 days.You can keep in fridge and extend shelf life for another 2 days. No freezing recommendation.

    Nei appamPin

    Related recipes

    • Instant nei appam
    • Thinai appam
    • Wheatflour appam

    If you have any more questions on making of this Nei Appam do mail me at [email protected]
    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Nei Appam ? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Nei appam Recipe

    Nei Appam is a traditional & festive sweet made by blending rice flour with powdered jaggery and simmering it in ghee molds. Nei Appam is a popular delicacy in Kerala and is commonly made for Karthigai Deepam across South India. How to make Nei Appam is explained in this post with step by step pictures.
    Prep Time2 hrs 30 mins
    Cook Time20 mins
    Total Time2 hrs 50 mins
    Servings12 Appams
    AuthorSharmilee J

    Ingredients

    • 1 cup raw rice
    • 3/4 cup jaggery
    • 1 tbsp rice flour
    • 1/2 tsp cooking soda
    • a pinch cardamom powder
    • 1 tbsp coconut grated
    • ghee for deep frying

    Instructions

    • Mix jaggery with water and heat it up for few mins until it is slightly thick (no consistency needs to be checked). Heat it up until jaggery gets dissolved.
    • Strain the syrup to remove impurities, collect it in a bowl.
    • Heat it up and cook for few mins to make the syrup thick like honey in consistency.
    • Soak rice in water for at least 3 hours.
    • Drain water and grind rice with very little water to a fine paste preferable in grinder because it minimizes water.
    • Now add this jaggery syrup to the rice paste.
    • Keep mixing to make a flowing slightly runny batter.
    • Add cardamom powder, coconut, cooking soda and mix well.
    • If you do not want to add baking soda skip it and Set the batter aside for another 2 hours for fermentation.
    • Then heat paniyaram pan , add a tsp of ghee / oil in each hole.
    • Pour a ladle full of the batter in each hole. Cook covered for a minute.
    • When cooked on one side , carefully flip to other side - add oil / ghee if required. Cook until both sides are golden brown. Remove and serve hot!
    • Serve Nei Appam hot!! The aroma of ghee with the appams is special about this nei appams.

    Notes

    • If you dont have paniyaram pan then you can deep fry them by pouring a spoon full of the batter and deep fry them until golden brown.
    • I soaked rice morning and this was ready for snack time. 
    • 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.
    • As we are addding jaggery the neiappams get a deep reddish brown.
    • The color of the appams depends on the jaggery variety and color.I used paagu vellam.
    Nutrition Facts
    Nei appam Recipe
    Amount Per Serving (25 g)
    Calories 120 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.3g
    Cholesterol 2mg1%
    Sodium 46mg2%
    Potassium 20mg1%
    Carbohydrates 26g9%
    Fiber 0.3g1%
    Sugar 13g14%
    Protein 1g2%
    Vitamin C 0.02mg0%
    Calcium 9mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    How to make Nei Appam

    1. Mix jaggery with water and heat it up for few mins until it is slightly thick(no consistency needs to be checked).Heat it up until jaggery gets dissolved.
      jaggery syrup dissolvePin
    2. Strain the jaggery syrup to remove impurities, collect it in a bowl.Heat it up and cook for few mins to make the syrup thick like honey in consistency.
      jaggery syrup strainPin
    3. Soak rice in water for atleast 3 hours. Drain water and grind rice with very little water to a fine paste preferable in grinder because it minimises water.Now add this jaggery syrup to the rice paste. soak rice and grindPin
    4. Keep mixing so that jaggery is evenly mixed.Make sure to make a flowing slightly runny batter.
      add jaggery syrupPin
    5. Add cardamom powder, coconut,cooking 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.Then heat paniyaram pan , add a tsp of ghee / oil in each hole.
      make batter add coconutPin
    6.  Pour a laddle full of the batter in each hole.Cook covered for a minute.
      add to appam panPin
    7. When cooked on one side , carefully flip to other side – add oil / ghee if required.Cook until both sides are golden brown.Remove and nei appam is ready! Similarly repeat to finish the batter.
      cook until crisp and goldenPin

    Serve hot!! The aroma of ghee with the appams is special about this neiappams.
    How to make nei appam

    Pin

    Expert Tips

    • 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.
    • I soaked rice in the morning and this was ready later for snack time.
    • If the batter is too runny then it will drink more oil so adjust with flour accordingly.
    • You can also use half oil and half ghee to fry the appams.
    • The color of the nei appam depends on the jaggery variety and color.I used paagu vellam.
    • You can use jaggery directly too without making syrup, in that case use clean jaggery free from impurities.

    FAQ’s

    1.What if my nei appam batter goes too runny?

    Add little rice flour or wheat flour to make batter consistency as needed but do not add more.

    2.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 laddle and pour into hot oil.Fry until reddish brown on both sides.

    3.Can I make nei appam without soaking, grinding?

    Yes you can try my instant nei appam recipe.

    Nei Appam RecipePin

    TwitterFacebook73PinterestTelegramWhatsAppYummly
    73
    SHARES

    Filed Under: Avani Avittam Recipes, Gokulashtami, Karthigai Deepam, RandomPosts, sweet appam recipes, Traditional / Chettinad, Varalakshmi Vratham Recipes

    Reader Interactions

    Comments

    1. Sobha Shyam

      December 05, 2011 at 4:00 am

      perfect and delicious neiappams, looks yummy dear !!

      Reply
    2. Valarmathi Sanjeev

      December 05, 2011 at 4:48 am

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

      Reply
    3. Shanthi

      December 05, 2011 at 4:52 am

      Looks tempting and wonderful clicks.

      Reply
    4. Prathibha

      December 05, 2011 at 4:52 am

      nicely done appam..looks delicious

      Reply
    5. Vardhini

      December 05, 2011 at 4:53 am

      Neyyappam looks inviting and gorgeous clicks Sharmi.

      Vardhini
      Event: Sinful Delights
      Event: Stuffed Paratha

      Reply
    6. Radhika | Just Home Made

      December 05, 2011 at 4:58 am

      Sharmilee,

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

      Reply
    7. Aarthi

      December 05, 2011 at 5:03 am

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

      Reply
    8. sangee vijay

      December 05, 2011 at 6:03 am

      Neiappam looks perfect and inviting…great clicks!!!

      Reply
    9. Cham

      December 05, 2011 at 6:13 am

      The sweet looks very delicious. Nice picture!

      Reply
    10. Paaka Shaale

      December 05, 2011 at 7:18 am

      The neyappam looks delicious Sharmilee. It has come out just perfect 🙂

      Reply
    11. M D

      December 05, 2011 at 7:30 am

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

      Reply
    12. Kadhyaa

      December 05, 2011 at 8:24 am

      these are one of my all time favourite 🙂

      Reply
    13. Reva

      December 05, 2011 at 9:00 am

      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

      Reply
    14. Priya

      December 05, 2011 at 10:23 am

      Nei appams looks absolutely cute and fabulous..

      Reply
    15. An Open Book

      December 05, 2011 at 10:36 am

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

      Reply
    16. Priya's Feast

      December 05, 2011 at 11:15 am

      Nei appam luks so yummy…happy Karthigai deebam..

      Reply
    17. faseela

      December 05, 2011 at 11:16 am

      perfectly done neyyappams

      Reply
    18. Rumana Rawat

      December 05, 2011 at 12:27 pm

      Wow!!! i love the dish:)

      Reply
    19. RAKS KITCHEN

      December 05, 2011 at 12:30 pm

      Makes me instantly hungry, wonderful clicks!

      Reply
    20. Rachana

      December 05, 2011 at 12:46 pm

      A great recipe and wonderful clicks!!!

      Reply
    21. Shabs..

      December 05, 2011 at 1:26 pm

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

      Reply
    22. Tina

      December 05, 2011 at 1:46 pm

      cute and lovely lovely neyyappam….

      Reply
    23. Anu

      December 05, 2011 at 2:43 pm

      perfect and mouth watering appam

      Reply
    24. Nalini's Kitchen

      December 05, 2011 at 3:10 pm

      Delicious neiyappam…..

      Reply
    25. Laavanya

      December 05, 2011 at 4:42 pm

      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.

      Reply
    26. Kalpana Sareesh

      December 05, 2011 at 5:25 pm

      simply awesome .. perfect for deebam..

      Reply
    27. ANU

      December 05, 2011 at 7:20 pm

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

      Am hosting a series event on SPICES starting this month…let me knw if you would like to guest host in future months…

      SYF&HWS – Cook With SPICES" Series – CARDAMOM (Dec 5th to Jan 5th)
      LGSS -"Tomato" – Nov 5th to Dec 5th
      100 Friends/Followers & GIVEAWAY

      Reply
    28. Vanamala Hebbar

      December 05, 2011 at 7:35 pm

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

      Reply
    29. soujanya

      December 05, 2011 at 10:06 pm

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

      Reply
    30. divya

      December 06, 2011 at 12:26 am

      Tempting appam…I am drooling over ur clicks…

      Reply
    31. FoodEpix

      December 06, 2011 at 4:19 am

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

      Reply
    32. Swathi

      December 06, 2011 at 4:35 am

      Nice appam looks delicious.

      Reply
    33. Meenal Mehta

      December 06, 2011 at 8:07 am

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

      Reply
    34. Sushma Mallya

      December 06, 2011 at 9:18 am

      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 !

      Reply
    35. Uma

      December 06, 2011 at 12:33 pm

      Truly divine. Looks wonderful

      Reply
    36. Archana

      December 06, 2011 at 1:55 pm

      Beautiful appams.

      Reply
    37. Vaishali

      December 06, 2011 at 2:55 pm

      These look golden and just perfect.

      Reply
    38. Suganya Harisudhan

      December 06, 2011 at 5:20 pm

      nei appam looks yummy.. it remembers me my mom s appam… 🙂 nice…

      Reply
    39. Suma Gandlur

      December 07, 2011 at 3:22 am

      Perfectly golden and look yummy.

      Reply
    40. Sarah

      December 07, 2011 at 7:10 am

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

      Reply
    41. Shabitha Karthikeyan

      December 07, 2011 at 6:19 pm

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

      Reply
    42. Reshmi Mahesh

      December 07, 2011 at 8:25 pm

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

      Reply
    43. indianspicemagic

      December 10, 2011 at 2:40 pm

      lovely pics.superb

      Reply
    44. Nupur

      December 13, 2011 at 8:44 pm

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

      Nupur
      UK Rasoi

      Reply
    45. Hema

      February 14, 2012 at 7:41 pm

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

      Reply
    46. lollymurali

      August 04, 2012 at 4:31 am

      Nice dish. I tried and comes good. Thanks

      Reply
    47. Priya

      August 06, 2012 at 4:08 am

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

      Reply
    48. Sharmilee! :)

      August 06, 2012 at 5:39 am

      @Priya: Raw rice is called pacharisi in tamil

      Reply
    49. Priya

      August 07, 2012 at 11:21 am

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

      Reply
    50. Lakshmi Kesavan

      August 10, 2012 at 3:00 pm

      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.

      Reply
    51. Sharmilee! :)

      August 10, 2012 at 3:15 pm

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

      Reply
    52. S&Scancook..!!

      November 26, 2012 at 1:46 pm

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

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

      Reply
    53. S&Scancook..!!

      November 26, 2012 at 1:46 pm

      Thanks for the nice writep with snaps/…

      m gonna try it out tomm

      Reply
    54. S&Scancook..!!

      November 26, 2012 at 1:47 pm

      Hi can i use boiled rice instead of regular rice

      Reply
    55. Sharmilee! :)

      November 26, 2012 at 2:18 pm

      @Scancook: Use pacharisi(raw rice)

      Reply
    56. anj_rac

      May 12, 2013 at 10:19 pm

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

      Reply
      • Sharmilee! :)

        May 13, 2013 at 3:51 pm

        Yes its for indian summers…

        Reply
    57. Enlivening Self

      May 24, 2013 at 9:27 pm

      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.

      Reply
      • SHARMILEE J

        May 25, 2013 at 2:08 am

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

        Reply
      • someone2share

        March 17, 2014 at 11:41 pm

        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

        Reply
    58. Vidya Mohan

      August 26, 2013 at 9:44 am

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

      Thanks
      Vidya

      Reply
      • SHARMILEE J

        December 07, 2014 at 7:16 am

        You can mash and add it but I haven't added it when I updated the pictures

        Reply
    59. someone2share

      March 17, 2014 at 11:39 pm

      Mash it up and mix well with the batter.

      Reply
    60. lalitha

      December 05, 2014 at 2:29 pm

      Hi Sharmi

      Been visiting your site since last week, and tried this nei appam today. I got it as a semi circle with hollow part instead of fluffy round ones. The taste was good though, what would have gone wrong.

      thanks.

      Reply
      • SHARMILEE J

        December 07, 2014 at 7:18 am

        If it does not rise the appams will not be fluffy and will fall flat one side….This means you batter is not fermented well, the fermentation time depends on your location's climatic conditions.

        Reply
    61. Nithu Roy

      November 21, 2015 at 10:02 am

      hi sharmilee…:)
      am a gr8 fan of urs, pls tell me whether i can use rice powder for making nei appams or i have to soak-gring the grain?

      Reply
      • SHARMILEE J

        November 23, 2015 at 2:27 pm

        You can but the taste n texture will differ

        Reply
    62. sujatha sivaramkumar

      November 12, 2016 at 4:46 pm

      Even if we add baking powder, fermentation is must… isnt?

      Reply
      • SHARMILEE J

        November 13, 2016 at 1:28 am

        Yes its needed else it will become hard

        Reply
    63. Amitha

      November 27, 2020 at 8:59 pm

      So fluffy

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kashmiri Kahwa | Kahwa Tea
    • Ghee Rice
    • Iced Lemon Tea | Lemon Iced Tea
    • Ugadi Pachadi

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kadala Curry Recipe
    • Health Mix Pancakes | Sathu Maavu Pancakes
    • Pepper Chicken Recipe
    • Lemon Tea

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog