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  • Nei Appam (Ghee Appam)

Nei Appam (Ghee Appam)

Posted on Aug 21st, 2019
by Sowmya Venkatachalam
Categories:
  • Sweet Varieties
4.75 from 12 votes
Nei Appam is a one of the common sweet made for the Thirukarthigai festival. The appam dough is made using rice flour and jaggery mix which is further cooked on the ghee. Let's learn how to make nei appam with step by step pictures and a video
Prep Time 5 minutes
Cook Time 25 minutes
Rice Soaking Time 1 hour
Total Time 1 hour 30 minutes
Jump to Recipe Jump to Video Print Recipe
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!
The main 2 ingredients in appam is Rice and jaggery. First, the rice batter should be thickly ground then jaggery juice should be added to make appam batter. If the appam batter is very thin in consistency we can adjust the consistency by adding little wheat flour. We can also make appam with only wheat flour and jaggery without adding rice flour. Nei Appam is a very easy to make neivedhyam (offering) for any festivals or auspicious occasions.

You can also try:

1. Rava Appam
2. Vellai Appam
3. Aval Kesari
4. Aval Puttu

Quicker Video Version

Recipe Card for Nei Appam

Nei Appam
Pin Recipe

Nei Appam | Ghee Appam

Course: Festival, Sweet
Cuisine: Indian, Kerala, Tamil Nadu
Equipments Needed
  • Appam Pan
Prep Time: 5 minutes
Cook Time: 25 minutes
Rice Soaking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 25 Appam
Calories: 100kcal
Author: Sowmya Venkatachalam
Nei Appam is a one of the common sweet made for the Thirukarthigai festival. The appam dough is made using rice flour and jaggery mix which is further cooked on the ghee. Let's learn how to make nei appam with step by step pictures and a video
Print Recipe

Ingredients

  • 1 cup Raw Rice 1 cup = 250 ml
  • 1 cup Jaggery grated
  • 2 tbsp Grated Coconut
  • 2 nos Banana small size
  • ¼ tsp Cardamom Powder
  • 1 pinch Baking Soda optional

Instructions

  • 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
  • Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer
  • 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.
  • 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 cook 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
  • The yummy Appam is ready for neivedhyam and for serving

Video

Notes

  •  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.
  • 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
  • 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. 
  • Always first add ghee before pouring appam batter in each mould. that way the batter will not stick to bottom and after it gets cooked, it will automatically float so we can flip and cook on other side

Nutritional Info

Nutrition Facts
Nei Appam | Ghee Appam
Amount Per Serving (1 piece)
Calories 100 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 1mg0%
Carbohydrates 10g3%
Fiber 1.1g5%
Protein 0.7g1%
Vitamin A 1420IU28%
Vitamin C 0.3mg0%
Calcium 60mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :

  • 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
  • Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer
  • 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.
  • 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
  • The yummy Appam is ready for neivedhyam and for serving
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
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

37 Comments Hide Comments

Sweety says:
February 4, 2011 at 8:18 pm

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.

Reply
Bushu says:
March 2, 2011 at 10:33 pm

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 🙂

Reply
Bushu says:
March 2, 2011 at 10:34 pm

I have also found that if you grind it a day before the Nei Appam comes out a lot better.. 🙂

Reply
Anonymous says:
October 11, 2013 at 5:31 pm

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.

Reply
Devapriya S.R says:
August 6, 2014 at 1:24 pm

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 😀

Reply
subbuskitchen says:
August 6, 2014 at 3:16 pm

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

Reply
Anonymous says:
November 10, 2015 at 9:33 pm

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?

Reply
rama says:
August 14, 2017 at 3:07 pm

It was so yummy and thanks for the recipe.

Reply
Ranjani says:
August 15, 2017 at 12:24 am

Made appam for janmashtami today. Came put great! Actually very simple recipe and loved the idea of grinding vellam instead of making paagu. Thanks so much!

Reply
Sukanya says:
September 1, 2018 at 10:50 am

Hellos,

I going to try this recepie, but wanted to check if we can use basmati rice??? I live in Australia and we mainly find basmati rice.

Reply
Sowmya Venkatachalam says:
September 1, 2018 at 9:28 pm

yes surely we can use. I mostly use basmati only

Reply
Sukanya says:
September 2, 2018 at 8:03 am

Thank.you!

Reply
Sowmya Venkatachalam says:
September 3, 2018 at 8:47 am

You are welcome

Reply
radhika says:
November 16, 2018 at 2:50 pm

I want to make appam for tomorrow morning. I can soak in afternoon grind in evening and use next day morning

Reply
Sowmya Venkatachalam says:
November 20, 2018 at 5:44 am

yes. Sorry for late response. Was not well for few days

Reply
shanti rajan says:
November 29, 2018 at 11:28 am

I used to make appam but it stick to the bottom why it s so? please tell me.e

Reply
Sowmya Venkatachalam says:
December 3, 2018 at 12:28 am

Always first add ghee before pouring appam batter in each mould. that way the batter will not stick to bottom and after it gets cooked, it will automatically float so we can flip and cook on other side

Reply
Meena says:
February 23, 2020 at 12:42 pm

Hi. The most important thing about your recipes are that you tell us that secret ingredient or method that gives the authentic taste . Thanks so much. The appam I madr became very crispy at the out and didn’t taste cooked inside. Any idea what did do wrong?

Reply
Sowmya Venkatachalam says:
February 23, 2020 at 10:14 pm

5 stars
Thank you Meena, Did you try adding mashed banana? banana gives soft texture. Also add little more baking soda that will surely make the appam soft. Next time please ensure that you cook them in the medium flame. Once the oil is hot, reduce the fame to medium so that the appam gets cooked uniform. Please try and see if you are getting soft appam.

Reply
Meena says:
February 24, 2020 at 9:23 pm

Yes. I did. Ok. will do as suggested. Thanks a ton.

Reply
Vidhya says:
May 1, 2020 at 4:03 am

Can I use rice flour instead of soaking rice?

Reply
Sowmya Venkatachalam says:
May 1, 2020 at 7:16 am

Honestly rice flour will not be good option. Try with wheat flour + rice flour combination. That will work

Reply
Vidhya says:
May 3, 2020 at 3:51 am

What’s the ratio of rice flour to wheat flour?

Reply
Sowmya Venkatachalam says:
May 4, 2020 at 1:03 am

For 1 cup wheat flour add 2 tablespoon of rice flour

Reply
Vidhya says:
May 6, 2020 at 2:46 am

Thanks

Reply
Beena says:
May 15, 2020 at 12:37 pm

Made it today .. came out perfect! Thank you.

Reply
Sowmya Venkatachalam says:
May 16, 2020 at 1:00 am

So happy to hear Beena. Thank you

Reply
VPJes says:
August 5, 2020 at 12:46 pm

Hi Sowmya, What would be the shelf life of prepared Appam?

Reply
Sowmya Venkatachalam says:
August 5, 2020 at 11:32 pm

Hi, Nei Appam will be good for 3 days.

Reply
laxmi says:
August 10, 2020 at 8:26 pm

appam colour was awesome but it turned out hard. Did not use soda as I dont prefer using it. Used everything else per your recipe. Any suggestion why it was hard please? Thanks

Reply
Sowmya Venkatachalam says:
August 11, 2020 at 8:12 am

You can soak some urad dal along with rice and that will help to get softer appam. also try adding ripe banana. Deep frying Rice flour or rice batter based snacks will always be crispy so we need to add urad dal or banana to make it softer if we don’t want to add baking soda

Reply
Raji says:
August 12, 2020 at 7:47 am

5 stars
I tried it yesterday for Janmashtami it was very easy to follow and came out very well Thank you

Reply
Sowmya Venkatachalam says:
August 12, 2020 at 11:59 pm

So glad to know. Thank you so much Raj

Reply
Swetha says:
November 30, 2020 at 6:53 am

5 stars
The appams came out really well. Thank you so much for sharing the recipe

Reply
Sowmya Venkatachalam says:
November 30, 2020 at 11:09 pm

So glad to know Swetha. Thank you so much

Reply
Jayanthy Mahadevan says:
December 1, 2020 at 7:15 am

of late my appam comes out well, but turns hard when cold, I use 1 cup rice, 1 cup jaggery, 1 banana and 2 tbs coconut gratings. pls. help. This hasbeen happening of late, I have tried different methofs

Reply
Sowmya Venkatachalam says:
December 2, 2020 at 11:58 pm

Hi Jayanthi. Are you adding baking soda? baking soda helps to keep it soft. Also you can try adding 1-2 tbsp of urad dal soaked with rice. That will also help appam to retain its softness.

Reply

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