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You are here: Home / Avani Avittam Recipes / Nei appam recipe, Sweet nei appam recipe

Nei appam recipe, Sweet nei appam recipe

December 5, 2011 by Sharmilee J 70 Comments

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Nei appam recipe a traditional sweet appam made for many occassions especially Karthigai Deepam.

Nei Appam Recipe

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.

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 this 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.

FAQ’s :

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.

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.

Can I make nei appam without soaking, grinding?

Yes you can try my instant nei appam recipe.

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 appam

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 sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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

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Nei appam recipe

Nei appam recipe a traditional sweet appam made for many occassions.
Prep Time2 hrs 30 mins
Cook Time20 mins
Total Time2 hrs 50 mins
Servings12
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 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.
  • Keep mixing to make a flowing slightly runny batter.
  • 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.
  • Pour a laddle 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 hot!! The aroma of ghee with the appams is special about this neiappams.

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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make nei appam recipe – Step by step photo:

  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 dissolve
  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 strain
  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 grind
  4. Keep mixing so that jaggery is evenly mixed.Make sure to make a flowing slightly runny batter.
    add jaggery syrup
  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 coconut
  6.  Pour a laddle full of the batter in each hole.Cook covered for a minute.
    add to appam pan
  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 golden

Serve hot!! The aroma of ghee with the appams is special about this neiappams.

How to make nei appam

My tips while making nei appam recipe:

  • 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.

Nei Appam Recipe

Related posts:

Agathi Keerai Thanni Saaru | Agathi Keerai Recipes
Vegetable Salna Recipe - Parotta Chalna - Sidedish for Parotta
Eggless Whole Wheat Coconut Cookies Recipe
Karthigai deepam recipes - Karthigai deepam special recipes

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

Previous Post: « Homemade ghee recipe, How to make ghee from butter
Next Post: Eggless Marble Cake – Step by Step Recipe »

Reader Interactions

Comments

  1. Sobha Shyam says

    December 5, 2011 at 4:00 am

    perfect and delicious neiappams, looks yummy dear !!

    Reply
  2. Valarmathi Sanjeev says

    December 5, 2011 at 4:48 am

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

    Reply
  3. Shanthi says

    December 5, 2011 at 4:52 am

    Looks tempting and wonderful clicks.

    Reply
  4. Prathibha says

    December 5, 2011 at 4:52 am

    nicely done appam..looks delicious

    Reply
  5. Vardhini says

    December 5, 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 says

    December 5, 2011 at 4:58 am

    Sharmilee,

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

    Reply
  7. Aarthi says

    December 5, 2011 at 5:03 am

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

    Reply
  8. sangee vijay says

    December 5, 2011 at 6:03 am

    Neiappam looks perfect and inviting…great clicks!!!

    Reply
  9. Cham says

    December 5, 2011 at 6:13 am

    The sweet looks very delicious. Nice picture!

    Reply
  10. Paaka Shaale says

    December 5, 2011 at 7:18 am

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

    Reply
  11. M D says

    December 5, 2011 at 7:30 am

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

    Reply
  12. Kadhyaa says

    December 5, 2011 at 8:24 am

    these are one of my all time favourite 🙂

    Reply
  13. Reva says

    December 5, 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 says

    December 5, 2011 at 10:23 am

    Nei appams looks absolutely cute and fabulous..

    Reply
  15. An Open Book says

    December 5, 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 says

    December 5, 2011 at 11:15 am

    Nei appam luks so yummy…happy Karthigai deebam..

    Reply
  17. faseela says

    December 5, 2011 at 11:16 am

    perfectly done neyyappams

    Reply
  18. Rumana Rawat says

    December 5, 2011 at 12:27 pm

    Wow!!! i love the dish:)

    Reply
  19. RAKS KITCHEN says

    December 5, 2011 at 12:30 pm

    Makes me instantly hungry, wonderful clicks!

    Reply
  20. Rachana says

    December 5, 2011 at 12:46 pm

    A great recipe and wonderful clicks!!!

    Reply
  21. Shabs.. says

    December 5, 2011 at 1:26 pm

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

    Reply
  22. Tina says

    December 5, 2011 at 1:46 pm

    cute and lovely lovely neyyappam….

    Reply
  23. Anu says

    December 5, 2011 at 2:43 pm

    perfect and mouth watering appam

    Reply
  24. Nalini's Kitchen says

    December 5, 2011 at 3:10 pm

    Delicious neiyappam…..

    Reply
  25. Laavanya says

    December 5, 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 says

    December 5, 2011 at 5:25 pm

    simply awesome .. perfect for deebam..

    Reply
  27. ANU says

    December 5, 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 says

    December 5, 2011 at 7:35 pm

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

    Reply
  29. soujanya says

    December 5, 2011 at 10:06 pm

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

    Reply
  30. divya says

    December 6, 2011 at 12:26 am

    Tempting appam…I am drooling over ur clicks…

    Reply
  31. FoodEpix says

    December 6, 2011 at 4:19 am

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

    Reply
  32. Swathi says

    December 6, 2011 at 4:35 am

    Nice appam looks delicious.

    Reply
  33. Meenal Mehta says

    December 6, 2011 at 8:07 am

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

    Reply
  34. Sushma Mallya says

    December 6, 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 says

    December 6, 2011 at 12:33 pm

    Truly divine. Looks wonderful

    Reply
  36. Archana says

    December 6, 2011 at 1:55 pm

    Beautiful appams.

    Reply
  37. Vaishali says

    December 6, 2011 at 2:55 pm

    These look golden and just perfect.

    Reply
  38. Suganya Harisudhan says

    December 6, 2011 at 5:20 pm

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

    Reply
  39. Suma Gandlur says

    December 7, 2011 at 3:22 am

    Perfectly golden and look yummy.

    Reply
  40. Sarah says

    December 7, 2011 at 7:10 am

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

    Reply
  41. Shabitha Karthikeyan says

    December 7, 2011 at 6:19 pm

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

    Reply
  42. Reshmi Mahesh says

    December 7, 2011 at 8:25 pm

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

    Reply
  43. indianspicemagic says

    December 10, 2011 at 2:40 pm

    lovely pics.superb

    Reply
  44. Nupur says

    December 13, 2011 at 8:44 pm

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

    Nupur
    UK Rasoi

    Reply
  45. Hema says

    February 14, 2012 at 7:41 pm

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

    Reply
  46. lollymurali says

    August 4, 2012 at 4:31 am

    Nice dish. I tried and comes good. Thanks

    Reply
  47. Priya says

    August 6, 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! :) says

    August 6, 2012 at 5:39 am

    @Priya: Raw rice is called pacharisi in tamil

    Reply
  49. Priya says

    August 7, 2012 at 11:21 am

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

    Reply
  50. Lakshmi Kesavan says

    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! :) says

    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..!! says

    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..!! says

    November 26, 2012 at 1:46 pm

    Thanks for the nice writep with snaps/…

    m gonna try it out tomm

    Reply
  54. S&Scancook..!! says

    November 26, 2012 at 1:47 pm

    Hi can i use boiled rice instead of regular rice

    Reply
  55. Sharmilee! :) says

    November 26, 2012 at 2:18 pm

    @Scancook: Use pacharisi(raw rice)

    Reply
  56. anj_rac says

    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! :) says

      May 13, 2013 at 3:51 pm

      Yes its for indian summers…

      Reply
  57. Enlivening Self says

    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 says

      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 says

      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 says

    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 says

      December 7, 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 says

    March 17, 2014 at 11:39 pm

    Mash it up and mix well with the batter.

    Reply
  60. lalitha says

    December 5, 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 says

      December 7, 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 says

    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 says

      November 23, 2015 at 2:27 pm

      You can but the taste n texture will differ

      Reply
  62. sujatha sivaramkumar says

    November 12, 2016 at 4:46 pm

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

    Reply
    • SHARMILEE J says

      November 13, 2016 at 1:28 am

      Yes its needed else it will become hard

      Reply
  63. Amitha says

    November 27, 2020 at 8:59 pm

    So fluffy

    Reply

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