Nei appam/Neyyappam is one of the famous  traditional tea time snack of Kerala. Nei appams found a place in almost all thattukadas in Kerala.  Nei appams and unniyappam are like brothers.But the preparations are different. Unniyappams are prepared using special mould called the unniyappachatti and the ingredients also are different. But nei appams don’t have moulds they are made in a simple kadai/chenachatti. You can find the recipes of unniyappams from here.

This Nei appam  is prepared using Raw rice powder, wheat flour, jaggery, ghee,Pappadum, powdered cardamon and seasame seeds.Using pappadum in the batter will make the nei appam extra soft.Try out this special Nei appam and tell me how it turned out.

Here goes the recipes of a sweet and delicious Neiappam recipes!!

Ingredients

Raw rice-2 cups(400 gms)

Ghee-2 tbsp

Seasame- 2 tbsp

Cardamon- 5-6

Salt

Wheat flour-4 tbsp

Jaggery-300gms

Papadum-4

Coconout oil

Method

• Soak the raw rice for 2 hours.Soaking rice for 2 hours will make the rice soft.
• Melt the jaggery by adding 1 cup water in a pan.Filter the jaggery to remove the impurities.
• Drain of the water from the riceusing a strainer and powder it using a mixer grinder.Add the cooled jaggery syrup 3/4 th and pappads into it and grind. Don’t grind like a cream should have little bits like that of rava/semolina. Add Wheat flour and mix.Allow the batter to rest for around 2 hours.The batter will become thick, add the remaining jaggery syrup little by little.Add the jaggery syrup adjusting the consistency of the batter.Add seasame seeds,cardamon powder and 2 tbsp ghee and mix.Add salt after checking the taste of the batter.
• Heat a heavy bottom pan.Use coconut oil for better taste.When the oil heats up,drop in a spoon full of batter into the middle of the pan.Lower the flame only when it rises up. Don’t lower the flame before that, as it may not rise up.Flip the other side when one side is cooked well. Make the flame high when you take the neiappam from the oil. Otherwise there is a tendency for the nei appam to be oily.Likewise make remaining nei appams .

Notes:

• Don’t soak for more than 3 hours as it may reduce the taste of the rice.
• Using pappads will increase the softness of the nei appams.Make sure to make the pappads into little bits before grinding.
• Using dark coloured jaggery may give a better texture for the nei appams .
• Seasame seeds and cardamon are used according to ones tastes.You can adjust accordingly.
• Coconut oil is usually used in nei appams to get a the taste you could also use ghee.

Nei Appam/Neyyappam

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Neena

Recipe type: Tea time snack

Cuisine: South Indian

Serves: 6-8

Ingredients

• Raw rice-2 cups(400 gms)
• Ghee-2 tbsp
• Seasame- 2 tbsp
• Cardamon- 5-6
• Salt
• Wheat flour-4 tbsp
• Jaggery-300gms
• Papadum-4
• Coconout oil

Instructions

1. Soak the raw rice for 2 hours.
2. Melt the jaggery by adding 1 cup water in a pan.Filter the jaggery to remove the impurities.
3. Drain of the water from the rice using a strainer and powder it using a mixer grinder.Add the cooled jaggery syrup ¾ th and pappads into it and grind. Don't grind like a cream should have little bits like that of rava/semolina. Add Wheat flour and mix.Allow the batter to rest for around 2 hours.The batter will become thick, add the remaining jaggery syrup little by little.Add the jaggery syrup adjusting the consistency of the batter.Add seasame seeds,cardamon powder and 2 tbsp ghee and mix.Add salt after checking the taste of the batter.
4. Heat a heavy bottom pan.Use coconut oil for better taste.When the oil heats up,drop in a spoon full of batter into the middle of the pan.Lower the flame only when it rises up. Don't lower the flame before that, as it may not rise up.Flip the other side when one side is cooked well. Make the flame high when you take the neiappam from the oil. Otherwise there is a tendency for the nei appam to be oily.Likewise make remaining nei appams .

Notes

Don't soak for more than 3 hours as it may reduce the taste of the rice.
Using pappads will increase the softness of the nei appams.Make sure to make the pappads into little bits before grinding.
Using dark coloured jaggery may give a better texture for the nei appams .
Seasame seeds and cardamon are used according to ones tastes.You can adjust accordingly.
Coconut oil is usually used in nei appams to get a the taste you could also use ghee.

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