Nei Appam or neyyappam as its called is made during Karthigai Deepam in all South Indian households as a neivedhyam. 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). 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 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

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Ingredients:

• Processed Rice Flour – 1/2 cup
• Jaggery, grated – 1/4 cup + 2 tbsp
• Fresh grated coconut – 3 tbsp
• Cardamom – 1
• Ripe Banana – 1/8 cup or half a banana
• Salt – 1 pinch (optional)
• Ghee (clarified butter) – 1 tbsp

Instructions:

1. In a mixie jar take grated jaggery, sliced bananas, cardamom and grind to a smooth batter.
   
2. Add Rice flour to the mixie jar and pulse just once or twice for it to mix well. Use 2-3 tbsp water if too thick. Transfer to a mixing bowl, add grated coconut, salt and mix well.
   
3. The batter should be thick like idli batter and should be of dropping consistency. Grease the kuzhi paniyaram pan (ebelskiver mould) and grease each indent with ghee.
   
4. Pour a ladle of batter into the mould till 3/4 full. Drizzle a few drops of ghee around and close with a lid and let it cook for 2-3 mins till it becomes golden brown.
   
5. 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.
6. Serve either hot or warm