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.
Servings12 Appams
Ingredients
- 1 cup raw rice
- 3/4 cup jaggery
- 1 tablespoon rice flour
- 1/2 teaspoon cooking soda
- a pinch cardamom powder
- 1 tablespoon 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 teaspoon 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.
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