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About Nei Appam Recipe
I have tried the instant nei appam too which is quick and needs no soaking.But this is the traditional method which we use to make for festivals or any special occassions. Karthigai Deepam is one of the few festivals I look forward each year. Lighting diyas and collecting new ones each year has always been special to me.Now clicking each diya has also been added to the list. Lets get on to learn how to make nei appam recipe. If you are reluctant to use soda then add a banana while grinding for softer nei appam. You can even use wheat flour if the batter becomes runny instead of rice flour. I love the coconut flavour and the slight crunch in every bite so do not skip it. This has become mittus recent favorite that I am making more often for her after school snack.I love her reaction when I say neiappam and enjoy watching her gobble it.
About Nei Appam Recipe
Make jaggery syrup: 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. Soak and grind: Soak raw rice and grind to a thick batter. Make batter ready: Add jaggery syrup,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 appam ready.
Variations
You can either use paniyaram pan or deep fry them. Use instant version nei appam if you don’t have time for soaking and grinding. 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.
Related recipes
Instant nei appam Thinai appam Wheatflour appam
If you have any more questions on making of this Nei Appam do mail me at [email protected] Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Nei Appam ? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Nei Appam
Serve hot!! The aroma of ghee with the appams is special about this neiappams. Pin
Expert Tips
If you dont have paniyaram pan then you can deep fry them by pouring a spoon full of the batter in heated oil and deep fry them until golden brown. I soaked rice in the morning and this was ready later for snack time. If the batter is too runny then it will drink more oil so adjust with flour accordingly. You can also use half oil and half ghee to fry the appams. The color of the nei appam depends on the jaggery variety and color.I used paagu vellam. You can use jaggery directly too without making syrup, in that case use clean jaggery free from impurities.
1.What if my nei appam batter goes too runny? Add little rice flour or wheat flour to make batter consistency as needed but do not add more. 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.Can I make nei appam without soaking, grinding? Yes you can try my instant nei appam recipe. Pin
