Instant Nei Appam Recipe
Instant Nei Appam Recipe a traditional sweet appam made without soaking, grinding.Easy and quick to make for many occassions especially Karthigai Deepam.
Servings10 appams
Ingredients
- 1/2 cup rice flour idiyappam flour
- 1/2 cup rava
- 1/4 cup wheat flour
- 3/4 cup jaggery
- 1/3 cup water
- 1/4 teaspoon cooking soda
- 1/4 teaspoon cardamom powder
- 2 tablespoon coconut grated
- a pinch salt
- ghee as required to fry
Instructions
- Add jaggery to water. Heat it up for 2mins just for the jaggery to get dissolved. Strain to remove impurities.
- Take rava, wheat flour and rice flour in a mixing bowl and whisk it well. Now add strained jaggery syrup and mix well without any lumps.
- Next add water little by little to form a slightly runny batter more like our dosa batter in consistency. Then add grated coconut , cardamom powder, salt mix well and set aside. When you are ready to make the appams lastly add baking soda and mix it well.
- The consistency should be slightly thicker than our dosa batter consistency so adjust water accordingly. Heat paniyaram pan, add 1/2 teaspoon ghee in each hole of the paniyaram pan, add a ladle full of the batter in each hole. Cook covered for 2-3 mins.
- Turn over to other side and cook for 3 mins until its dark brown. Carefully transfer the paniyarams to a plate and serve hot. Repeat to finish the batter.
- Serve as a teatime snack or for breakfast. In summary this nei appam is easy and quick to make, and of course healthy too.
- 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 ladle drop the batter in oil and deep fry it. But make only one at a time.
- Instead of grated coconut you can add chopped pieces too. Enjoy Instant Nei Appam!
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 sooji only.If you want you can just pulse sooji few times and add.But I find no much difference so use it as such.
- I always use filtered jaggery syrup to remove impurities.
- I added half ghee and half of gingelly oil.You can fry fully in ghee too.
- Salt is added just to lift the sweetness.
- 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.
- Instead of grated coconut you can add chopped pieces too.
Nutrition Facts
Instant Nei Appam Recipe
Amount Per Serving (150 g)
Calories 669
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Cholesterol 30mg10%
Sodium 601mg26%
Potassium 68mg2%
Carbohydrates 122g41%
Fiber 2g8%
Sugar 78g87%
Protein 17g34%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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