Nei Appam

Nei Appam

Nei Appam

Veg

Rice and jaggery pancakes fried in ghee — a thick, pillowy batter of soaked rice, jaggery, ripe banana, and cardamom, poured into the paniyaram pan and cooked in a pool of ghee until golden and fragrant. A temple prasad sweet and Karthigai Deepam offering across Tamil Nadu.

Cuisines

Chettinad Tamil Brahmin Kerala

Best for

Breakfast Snacks

Recipe

Prep: 30 min Cook: 20 min Total: 50 min 2-3 servings

Ingredients

Rice 1 cup Rice , raw
urad dal 1/4 cup Urad dal
jaggery 1 cup Jaggery
Coconut 1/4 cup Coconut , grated
cardamom 1 teaspoon Cardamom , powder
ghee 1 tablespoon Ghee , for frying
salt 1 pinch Salt
water as needed Water

Instructions

  1. 1 Wash and soak the rice and urad dal together in water for 3-4 hours.
  2. 2 Drain the soaked rice and dal, and grind them into a smooth batter using a little water.
  3. 3 Melt the jaggery in a small amount of water over low heat until fully dissolved, then strain to remove impurities.
  4. 4 Add the melted jaggery, grated coconut, cardamom powder, and a pinch of salt to the batter and mix well.
  5. 5 Let the batter rest for about 30 minutes.
  6. 6 Heat an appam pan and add a little ghee in each cavity.
  7. 7 Pour a small amount of batter into each cavity, filling it about 3/4 full.
  8. 8 Cook on low heat until the edges turn golden brown, then flip and cook the other side.
  9. 9 Remove the nei appams from the pan and repeat with the remaining batter.

Tips

For a richer flavor, you can add a few pieces of ripe banana to the batter before mixing.