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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

Ingredients

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!

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