Nei Appam

Tweet

Nei appam had always been in my to do list because it is a traditional recipe that is kept for padayal or prasadam during Karthigai deepam. Nei appam and Pori urundai are the specialities of the day. I made the appams for Karthigai deepam last year but the huss grabbed the bowl before it could be photographed and it was gone in a jiffy.

When I was talking to my mom over the phone about how simple but delicious the appams were, she wanted me to make them the next time she came here.
So this time when she was here for Vishu, in-spite of the day not calling for the traditional appams she was so reluctant in making some. She got her appams and I got photos for the post ;)

~*What U Need*~
Raw rice - 1 cup
Jaggery - 3/4 cup
Elachi powder - a generous pinch
Banana - 1
Ghee / Coconut Oil - for deep frying

How I Made it:
Soak rice in water for 2 hours. Drain water and grind rice with little water to a fine paste. Soak jaggery in water, add water so that the jaggery is just immersed. Heat this till the jaggery melts and strain to remove the impurities. Add this to the ground paste and mix well.
Put this mixture in a mixing bowl, add mashed banana, elachi powder and mix well. Be sure that the consistency is similar to that of a dosa batter. Set aside for 2 hours.
Heat paniyaram pan, add little ghee in each hole, pour a spoon full of the batter in each hole. Cook until both sides are golden brown. Add ghee or coconut oil if required.

Serve warm. You will love these appams for the wafting ghee aroma that fills the house when making these delicious beauties.

So thats it Folks...
With Love,

Signs off!!!

Pssst... Like my post... Don't miss any recipes from us

Get the latest updates straight to your email! Subscribe NOW for free!