Nei Appam Recipe Using Rice Flour
This Sweet version of Nei Appam is perfect to serve along Masala Chai as a snack.
Appam is a simple dish that can be whipped up in minutes. It is perfect for breakfast, snack box or as a snack in the evening along with some hot coffee or chai. Nei Appam is a sweet version of the appam and is favourite among the kids.
Serve hot Nei Appams on it's own with South Indian Coconut Chutney for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season.
If you like this recipe, you can also try other Appam recipes such as
- 1 cup Rice flour
- 1 cup Jaggery
- 1/2 cup Water
- 5 Cardamom (Elaichi) Pods/Seeds
- 2 Ripe Bananas
- 1 teaspoon Baking soda
- Ghee , as required, for frying appam
How to make Nei Appam Recipe Using Rice Flour
To begin making the Nei Appam recipe, firstly take water and jaggery in a saucepan and boil it till the jaggery dissolves.
Once the mixture comes to a rolling boil, switch off the flame. Let it cool completely.
Mash the bananas using a fork well. Add this to the rice flour and give it a good mix.
Add jaggery syrup, cardamom powder and baking soda and give it a good mix. Cover it and let it rest for 2 hours.
After 2 hours, mix the mixture using a spoon. If it has thickened, add a little water to loosen the mixture. The batter should be a thick batter but in pouring consistency.
Heat the paniyaram pan on a flame that can heat it evenly. Add 1/2 teaspoon of ghee into every slot.
Add a tablespoon of batter into each slot. Cover it and cook for 1/2 a minute or till it is golden and crisp. But the centre should be still runny.
Carefully using a spoon flip the appams. Fry the other side till it turns golden in colour as well and crisp. Serve hot with ghee.
Flipping the appams when the centre is still runny will get nice round appams. If the centre is cooked, then you get one side flat.
Serve hot Nei Appams on it's own for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.