Thinai Nei Appam

Thinai Nei Appam is a soft sweet appam made by frying foxtail millet flour blended with jaggery syrup in half round molds coated with ghee. Thinai Nei Appam is healthy and is made during festives like Karthigai deepam. How to make Thinai Nei Appam is explained in this post with video.

Thinai Nei Appam is a sweet appam made with foxtail millet flour. Millet Flour Sweet Appam Recipe for Karthigai deepam with video and stepwise pictures.Easy  and quick to make for many occassions especially Karthigai Deepam.

About Thinai Nei Appam

Traditionally nei appam is made by soaking and grinding raw rice which is sure time consuming.So if you are looking for a instant version this is apt for you.

You can use any millet flour you have in hand.I sometimes make homemade millet flour or buy readymade from supermarkets if am pressed for time.

• 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.
• Add all the flour to a mixing bowl , mix well then strain and add jaggery syurp along with coconut, cardamom powder ,sodaand make batter ready.Make sure the batter is not too runny.
• Add batter to paniyaram pan drizzled with ghee(nei), make nei appams ready.

Variations

• You can either use paniyaram pan or deep fry them.
• Use the traditional nei appam recipe if you have time.
• 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.

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Related recipes

• Instant nei appam 
• Thinai appam
• Wheatflour appam

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Thinai Nei Appam

Thinai Nei Appam is a soft sweet appam made by frying foxtail millet flour blended with jaggery syrup in half round molds coated with ghee. Thinai Nei Appam is healthy and is made during festives like Karthigai deepam. How to make Thinai Nei Appam is explained in this post with video.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings10 Appam

AuthorSharmilee J

1x2x3x

Ingredients

• 3/4 cup foxtail millet flour
• 1/4 cup wheat flour
• 1 tbsp sooji
• 1 tbsp rice flour
• 1/4 tsp soda
• 1 tbsp coconut
• a pinch cardamom powder
• 1/2 tsp sesame seeds

For jaggery syrup:

• 1/2 cup jaggery
• 1/3 cup water

Instructions

• Take jaggery in a pan, add water to it.Heat it up to melt completely, no consistency checks needed.Set aside to cool.
• To a mixing bowl add thinai flour,wheat flour,rice flour and sooji.
• Add cardamom powder and sesame seeds.Mix well then strain and add jaggery syrup to it.
• Mix this well first.Then add water little by little yo make a smooth batter(in between idli and dosa batter consistency)
• .Finally add soda mix well and set aside.The batter should be flowing and smooth.
• Heat ghee in a paniyaram pan spoon the batter into each hole.
• Cook covered till the top part looks looked.Gently flip and cook on other side.Remove then repeat to finish the batter.
• Soft thinai neiappams ready!

Video

Notes

• Nei appam should be slightly on the darker shade so keep in low medium flame and fry till reddish brown.
• You can add coconut pieces for the crunch.
• 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.
• If you add more ghee / oil the appams will be evenly fried.If you are hesitant add gingelly oil to fry.As you can see I just greased each hole.
• If you don't have paniyaram pan then make the batter a bit thick and using a deep curved laddle drop the batter in oil and deep fry it. But make only one at a time.

Nutrition Facts

Thinai Nei Appam

Amount Per Serving (30 g)

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.1g

Sodium 1mg0%

Potassium 44mg1%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 0.1IU0%

Vitamin C 0.02mg0%

Calcium 8mg1%

Iron 1mg6%

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

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How to make Thinai Nei Appam

1. First, take jaggery in a pan, add water to it. Heat it up to melt completely, no consistency checks needed.Set aside to cool for later use.To a mixing bowl add thinai flour,wheat flour,rice flour and sooji.Pin
2. Add coconut,cardamom powder and sesame seeds.Mix well then strain and add jaggery syrup to it.
   Pin
3. Mix this well first.Then add water little by little to make a smooth batter(in between idli and dosa batter consistency).Finally add soda mix well and set aside.The batter should be flowing and smooth.Pin
4. Finally heat ghee in a paniyaram pan spoon the batter into each hole.Cook covered till the top part looks looked.Gently flip and cook on other side and remove.Similarly repeat to finish the batter.Pin

Soft thinai neiappams ready!

Expert Tips

• Nei appam should be slightly on the darker shade so keep in low medium flame and fry till reddish brown.
• You can add coconut pieces for the crunch.
• 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.
• If you add more ghee / oil the appams will be evenly fried.If you are hesitant add gingelly oil to fry.As you can see I just greased each hole.
• If you don’t have paniyaram pan then make the batter a bit thick and using a deep curved laddle drop the batter in oil and deep fry it. But make only one at a time.

Pin