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    Home » Recipes » Karthigai Deepam Recipes

    Nei Appam Recipe – Instant Nei (ghee) Appam | Karthigai Deepam Recipes

    Published: Nov 11, 2013 by Radhika . 7 Comments

    24 shares
    Jump to Recipe

    Nei Appam Recipe
    Nei Appam or neyyappam with step by step photos. Nei Appam is made during Karthigai Deepam in all South Indian households as a neivedhyam.

    This is a gluten free recipe and you can make it vegan by using coconut oil instead of ghee.

    It is usually made by soaking rice for few hours and grinding it into a batter and then sweetened by adding jaggery to it.

    The batter is then deep fried in ghee itself and hence it got its name, as “Nei” means “Ghee” (clarified butter).

    nei appam with rice flour

    But now-a-days, no one deep fries the appams let alone entirely in ghee. All have switched to using kuzhi paniyaram pans.

    I had wanted to try out the instant version of this appam by using homemade processed rice flour as we do soak the rice and grind them.

    It did turn out with soft and pillowy appams and it was not hard at all as I thought.

    Nei Appam recipe with stepwise photos:

    1. In a mixie jar take grated jaggery, sliced bananas, cardamom

    2. Grind to a smooth batter.

    3. Add Rice flour to the mixie jar and pulse just once or twice for it to mix well. Use 2-3 tablespoon water if too thick.

    4. Transfer to a mixing bowl, add grated coconut, salt and mix well.

    5. The batter should be thick like idli batter and should be of dropping consistency.

    6. Grease each indent of the kuzhi paniyaram pan (ebelskiver mould) with ghee. Pour a ladle of batter into the mould till ¾ full.

    7. Drizzle few drops of ghee around and close with a lid and let it cook for 2-3 mins till it becomes golden brown.

    8. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins.

    Instant nei appam recipe

    9. Transfer to a serving bowl. Proceed with the rest of the batter.

    You can also try out this Nel Pori Urundai for this Karthigai Deepam.

    neyyappam recipe

    NOTES:

    I used 1 full, small poovan variety banana. if you are using long variety banana like robusta use just ½ of the fruit.

    The jaggery i used was clean, so i used it as it is. if yours have any impurities, then heat 2-3 tablespoon of water in a bowl.

    Add jaggery and let it dissolve, filter it and then use the syrup for grinding.

    I added a pinch of salt as it enhances the sweetness of the appam.

    If you are dieting or calorie conscious and do not wish to cook with ghee but still want to enjoy its flavor, mix ½ to 1 teaspoon of ghee to the batter and mix well and use oil for greasing the pan and cooking the appam.

    If you do not have the paniyaram pan, you can always deep fry them in oil. just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Nei Appam Recipe details below:

    Nei Appam

    Nei Appam or neyyappam that is made during Karthigai Deepam which also can be served as a quick snack. (Gluten free)
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 15 mins
    Total Time : 25 mins
    Servings : 12 Appams
    Course : Snacks
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Rice flour – ½ cup homemade or store bought
    • Jaggery - ¼ cup + 2 tbsp grated
    • Fresh grated coconut – 3 tbsp
    • Cardamom – 1
    • Ripe Banana – ⅛ cup or half a banana
    • Salt – 1 pinch optional
    • Ghee – 1 tbsp
    Prevent your screen from going dark

    Instructions
     

    • In a mixie jar take grated jaggery, sliced bananas, cardamom and grind to a smooth batter.
    • Add Rice flour to the mixie jar and pulse just once or twice for it to mix well. Use 2-3 tablespoon water if too thick.
    • Transfer to a mixing bowl, add grated coconut, salt and mix well.
    • The batter should be thick like idli batter and should be of dropping consistency.
    • Grease each indent of the kuzhi paniyaram pan (ebelskiver mould) with ghee.
    • Pour a ladle of batter into the mould till ¾ full.
    • Drizzle few drops of ghee around and close with a lid and let it cook for 2-3 mins till it becomes golden brown.
    • Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins.
    • Transfer to a serving bowl. Proceed with the rest of the batter.
    • Serve these nei appam either hot or warm
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. Priya Sreeram

      November 15, 2013 at 6:08 pm

      Stunning pics radhika ! seasons greetings ; long time indeed- hope u r fine !

      Reply
    2. AparnaRajeshkumar

      November 15, 2013 at 5:37 pm

      good and feel easy too !

      Reply
    3. Anonymous

      November 11, 2013 at 7:08 pm

      From where did u get the paniyaram pan?what make is it? I will be happy if u reply.

      Reply
      • Anonymous

        December 14, 2013 at 2:07 pm

        You'll get in Metro shops or in any of the kitchen items shop 🙂

        Reply
    4. Saranya Balaji

      November 11, 2013 at 5:44 pm

      my fav one looks delicious...

      Reply
    5. Roshni

      November 11, 2013 at 4:07 pm

      lovely prep Radhika.. and love your lamps as well..

      Reply
    6. Meena Selvakumaran

      November 11, 2013 at 3:21 pm

      beautiful clicks,looks so tempting.

      Reply

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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