Nei Appam Recipe – Sharmis Passion

Nei Appam is a traditional and festive sweet made using raw rice, rice flour, jaggery cardamom powder etc. Nei Appam is a popular dish and is commonly made for Karthigai Deepam across South India. Learn how to make Nei Appam with step by step pictures.

Nei Appam is our family favourite. This sweet Nei Appam It is made for various occasions and is one of the most loved items at home. Karthigai Deepam is a special occasion when we make Nei Appam at home.

About Nei Appam Recipe

Nei Appam is the most popular and is usually made for Karthigai Deepam. Karthigai Deepam is one of the few festivals that I look forward to every year. Lighting lamps and collecting new lamps every year has always been special for me. Now clicking on each lamp is also added to the list.

I have also tried instant Nei Appam which is quick to prepare and does not require soaking. But this is the traditional way which we use to make on festivals or any special occasion.

If you are reluctant to use soda then add a banana while grinding for soft appam. If the batter becomes thin then you can also use wheat flour instead of rice flour. I love the coconut flavor and the slight crunch in each piece so don’t skip it.

This has become Mittu’s recent favorite which I have been making for her often after school. I love her reaction when I say Nee Appam and I enjoy watching her eat it.

similar recipe

Nee Appam Ingredients

• Raw rice – Raw rice is traditionally soaked and ground into a paste.
• Jaggery – Sharbat is made by filtering jaggery and is used to remove impurities.
• rice flour – If the batter becomes thin then add rice flour to it.
• soda To make the batter soft, cooking soda is added to it.
• cardamom powder – The main flavor here is ghee and cardamom powder.
• Coconut – Grated coconut is added to it for crispness and taste.
• Ghee – Ghee is added for taste, hence use only pure homemade ghee.

Making Nei Appam

• Make jaggery syrup: Take jaggery and water in a pan, filter it to remove impurities without checking the consistency. To make jaggery syrup, put it again in the pan and heat it.
• Soak and grind: Soak raw rice and grind it to make a thick paste.
• Prepare the batter: – Prepare the batter by adding jaggery syrup, coconut, cardamom powder, salt. Make sure the batter is not too thin.
• Make Appam: Sprinkle ghee in the Paniyaram pan and pour the batter, prepare Nei Appam.

How to make Nei Appam step by step

1. Mix the jaggery with water and heat it for a few minutes until it thickens slightly (no need to check the consistency). Heat it until the jaggery dissolves. Filter to remove impurities.

2. Filter the jaggery syrup to remove impurities and collect it in a bowl. Heat it and cook for a few minutes so that the syrup becomes thick like honey.

3.Soak the rice in water for at least 3 hours. Drain the water and grind the rice finely in a grinder with very little water as it requires less water. Now mix this jaggery syrup in rice paste.

4.Keep mixing so that the jaggery gets mixed well. Make sure you make a slightly thin batter.

5.Add cardamom powder, coconut, cooking soda and mix well. If you don’t want to add baking soda then skip it and keep the batter aside for 2 hours to ferment. Then heat the paniyaram pan, add a spoonful of ghee/oil in each hole.

6.Pour a ladleful of batter into each hole. Cover and cook for a minute.

7.When one side is cooked, carefully turn it to the other side – add oil/ghee if necessary. Cook until golden brown on both sides. Remove and Nee Appam is ready! Repeat to finish the batter.

serve hot!! The aroma of ghee along with the appam is the special thing about this Nei Appam.

Expert Tips

• If you do not have a paniyaram pan, you can deep fry them by adding a spoonful of batter in hot oil and deep frying them until they turn golden brown.
• I soaked the rice in the morning and later it was ready by breakfast time.
• If the batter is too thin it will absorb more oil, so adjust the flour accordingly.
• You can also use half oil and half ghee to fry appam.
• The color of Nee Appam depends on the variety and color of jaggery. I used Pagu Vellum.
• You can also use jaggery directly without making syrup, in such a situation use clean jaggery free from impurities.

serving and storage

Serve Nei Appam hot! You can serve it as is with a cup of coffee or tea.

general questions and answers

1.What happens if the batter becomes too thin?

Add a little rice flour or wheat flour to make the batter as thick as required, but do not add too much.

2.Can I deep fry Nei Appam?

Yes, you can fry them in ghee, oil – use a small pan, add some ghee, oil and fry it lightly. If you want to deep fry then use half oil and half ghee and a rotating ladle and put it in hot oil. Fry until red brown on both sides.

3.Can I make Nee Appam without soaking and grinding?

Yes, you can try my instant Nei Appam recipe.

If you have any further questions about making this Nee Appam recipe Mail me at sharmispassions@gmail.com
follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Nei Appam Recipe? Let me know how you liked it. Tag us on Instagram sharmispassions and hashtag it #sharmispassions.

📖 Recipe Card