Appam is one of the important neivedhyam dish for Krishna Jayanthi festival. On the auspicious occasion of Krishna Jayanthi, especially in the evening when we plan to invite Lord Krishna home, we have to fry the sweet appam. Nei Appam is one of the famous dish in Kerala.  We usually make nei appam for many occasions like Avani Avittam, Karthigai Deepam and many auspicious occasions. Even we can prepare this as an evening snack and serve this as an after school snack for the kids!

Preparation and Yield:
Preparation time1 hour
Cooking Time45 mins
Yield25 Appam

Appam
Appam




Ingredients:

Raw Rice1 Cup*
Grated Jaggery1 Cup
Grated Coconut2 tablespoon
Banana small size1 or 2
Cardamom powder1/4 teaspoon
Cooking Soda (Optional)**1 pinch
* 1 Cup = 250ml
**  Cooking soda helps in making appam softer and fluffy. We can also alternate with eno salt or we can also ignore this as this is only optional.

Appam
Appam

Method:
  1. Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer

  2. Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer

  3. Grind it to a fine paste.  Finally add jaggery and give a pulse or two. If  you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.

  4. Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill 3/4th of each hole with the batter. Let the Appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour

  5. The yummy Appam is ready for neivedhyam and for serving
  6. Appam
    Appam


Note: If the appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground appam flour and then try again

Post a Comment Blogger

  1. Thanks aunty for this wonderful receipe.I have tried it from net several times since this was my favorite sweet, but never worked.But yours turned out excellent - color,shape,sweetness,softness+crisp on outer side.Thx a ton.

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  2. Hello Mrs Subbalakshmi

    I make it the same way as my mother and mother in law taught me.. I have also seen some Chakai pazham (jackfruit pieces)added to the batter before grinding instead of Banana..

    I have enjoyed your recipes and after a long time made the Kalli..
    All the best!!!

    Subhalakshmi :-)

    ReplyDelete
  3. I have also found that if you grind it a day before the Nei Appam comes out a lot better.. :-)

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  4. Hi subbu mami
    I use the same proportion. I also add a table spoon or two of coconut pieces finely chopped. I some times add fine chopped Chakka too whenever available. Since I am a palaghati I use the appakaral to make appam. My mom usually makes it nei appam and more appam together.

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  5. Thanks for this wonderful recipe!

    The appams did not break, and they puffed up like pooris in the kadai. which i assume is a good thing because, they tasted really good!

    I have 2 concerns though...
    1. The jaggery quite often contains little pieces of stones.. Usually when I make Chakkara Pongal, I dissolve the jaggery in water and drain the jaggery water till the stones are left in the end. Here, since we are grinding the jaggery as such is there any way to prevent the stones from spoiling the recipe?
    2. The appams came out perfect but they seemed a bit too oily.. Is that normal or should I add something to reduce the oiliness?

    Thanks again for this awesome recipe.. I'm a beginner for sweets and this recipe is just too perfect :D

    ReplyDelete
    Replies
    1. Hi Devapriya, thanks for your message. We used to get good quality jaggery few years back which do not need any straining of sand or stones. But nowadays most of the jaggery has stones or sand in it. So instead of grinding jaggery with the rice flour, we can add jaggery to pan and add just a teaspoon of water and allow it to dissolve and when the jaggery gets dissolved, we can strain the jaggery and add it to the rice batter and mix well. This way we can get rid of the stones.
      2. If you have an appakarai (Paniyaram Mould), then pls use that so that the appam would not be too oily. You can also use a pinch of cooking soda that makes the appam soft and fluffy too

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  6. Thank you for your immensely useful blog of recipes. Can I use rice flour if I can't grind raw rice? Will it have a similar comparable taste?

    ReplyDelete

 
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