This Nei Appam Recipe is instant and very easy to make unlike the traditional version. I can confidently say that this is one the best recipes I’ve tried so far, loved it so much. I tried this nei appam yesterday and trust me I loved it so much, that I finished half of it in no time. It is obvious that I am going to make it often when I crave for something sweet to eat. This neiappam stays soft even after few hrs of resting time cool right?! So what are you waiting for do try this sweet appam for Karthigai Deepam and let me know how you liked it.
About Instant Nei Appam Recipe
Make jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks. Add flour: Add flour,sooji to strained jaggery syrup. Make batter ready: Add 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 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. Pin
Related recipes
Instant nei appam Thinai appam Wheatflour appam
If you have any more questions on making of this Instant Nei Appam do mail me at [email protected] Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Instant Nei Appam Recipe ? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Instant Nei Appam Recipe
Serve as a teatime snack or for breakfast. In summary this nei appam is easy and quick to make, and ofcourse healthy too. Pin
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. 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.
1.What is nei appam? Nei appam is a traditional sweet snack made with flour and jaggery as main ingredients. The authentic recipe calls for soaking and grinding but this is an instant version to make.Hence its easy and quick to make not only for occassions but you can make for evening snacks too especially kids will love it. 2.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. 3.How should the batter be? The batter is more like dosa batter in consistency. Make sure there are no lumps while mixing. Pin
