↑

Sharmis Passions

Cooking and Clicking with Passion

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

Nei appam recipe, Sweet nei appam recipe

by 70 Comments

Jump to Recipe Print Recipe

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:

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.

Print Recipe Pin Recipe

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
Like our video?Subscribe to our youtube channel to get latest updates!

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:

Javvarisi Sundal - Sabudana Sundal Recipe
Oats Lollipop - Easy Finger Food for Kids
Eggless almond linzer cookies recipe, Easy linzer cookies recipe
Jaggery lemonade recipe, Jaggery lemon juice recipe

Reader Interactions

Comments

  13. Reva says

    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

  25. Laavanya says

    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

  50. Lakshmi Kesavan says

    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

  57. Enlivening Self says

    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

  60. lalitha says

    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

      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

Leave a 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.