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Nei Appam

Nei Appam or neyyappam that is made during Karthigai Deepam which also can be served as a quick snack. (Gluten free)
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snacks
Cuisine South Indian
Servings 12 Appams


  • Rice flour – 1/2 cup homemade or store bought
  • Jaggery - 1/4 cup + 2 tbsp grated
  • Fresh grated coconut – 3 tbsp
  • Cardamom – 1
  • Ripe Banana – 1/8 cup or half a banana
  • Salt – 1 pinch optional
  • Ghee – 1 tbsp


  • 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 tbsp 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 3/4 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