Nei Appam | Ghee Appam - Subbus Kitchen

4.37 from 33 votes

Nei Appam | Ghee Appam

A delightful South Indian sweet treat! Explore the secrets to crafting these golden, ghee-infused rice flour sweet, perfect for festive occasions. Discover the unique flavor and fluffy texture of Nei Appam in this culinary journey.

Prep Time5

Cook Time25

Rice Soaking Time1

Total Time1 30

Course: Festival, Sweet

Cuisine: Indian, Kerala, Tamil Nadu

Servings: Appam

Calories: 100kcal

Author: Sowmya Venkatachalam

Equipment

Paniyaram Pan

Ingredients

1 cup Raw Rice 1 cup = 250 ml
1 cup Jaggery grated
2 tablespoon Grated Coconut
2 nos Banana small size
¼ teaspoon 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 ¾th 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

Nutrition