Nei Appam Recipe Using Rice Flour
A vegetarian Kerala Recipes recipe with rice flour, jaggery, water. Ready in 2h 30m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
21 steps- 1
To begin making the Nei Appam recipe, firstly take water and jaggery in a saucepan and boil it till the jaggery dissolves
jaggery(1 cup)water(1/2 cup) - 2
Once the mixture comes to a rolling boil, switch off the flame
- 3
Let it cool completely
- 4
Mash the bananas using a fork well
ripe bananas(2) - 5
Add this to the rice flour and give it a good mix
rice flour(1 cup) - 6
Add jaggery syrup, cardamom powder and baking soda and give it a good mix
jaggery(1 cup)cardamom (elaichi) pods/seeds(5)baking soda(1 teaspoon) - 7
Cover it and let it rest for 2 hours
- 8
After 2 hours, mix the mixture using a spoon
- 9
If it has thickened, add a little water to loosen the mixture
water(1/2 cup) - 10
The batter should be a thick batter but in pouring consistency
- 11
Heat the paniyaram pan on a flame that can heat it evenly
- 12
Add 1/2 teaspoon of ghee into every slot
ghee - as required - 13
Add a tablespoon of batter into each slot
- 14
Cover it and cook for 1/2 a minute or till it is golden and crisp
- 15
But the centre should be still runny
- 16
Carefully using a spoon flip the appams
- 17
Fry the other side till it turns golden in colour as well and crisp
- 18
Serve hot with ghee
ghee - as required - 19
Flipping the appams when the centre is still runny will get nice round appams
- 20
If the centre is cooked, then you get one side flat
- 21
Serve hot Nei Appams on it's own for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season
Rate this recipe
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Nei Appam Recipe Using Rice Flour
A vegetarian Kerala Recipes recipe with rice flour, jaggery, water. Ready in 2h 30m, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
21 steps- 1
To begin making the Nei Appam recipe, firstly take water and jaggery in a saucepan and boil it till the jaggery dissolves
jaggery(1 cup)water(1/2 cup) - 2
Once the mixture comes to a rolling boil, switch off the flame
- 3
Let it cool completely
- 4
Mash the bananas using a fork well
ripe bananas(2) - 5
Add this to the rice flour and give it a good mix
rice flour(1 cup) - 6
Add jaggery syrup, cardamom powder and baking soda and give it a good mix
jaggery(1 cup)cardamom (elaichi) pods/seeds(5)baking soda(1 teaspoon) - 7
Cover it and let it rest for 2 hours
- 8
After 2 hours, mix the mixture using a spoon
- 9
If it has thickened, add a little water to loosen the mixture
water(1/2 cup) - 10
The batter should be a thick batter but in pouring consistency
- 11
Heat the paniyaram pan on a flame that can heat it evenly
- 12
Add 1/2 teaspoon of ghee into every slot
ghee - as required - 13
Add a tablespoon of batter into each slot
- 14
Cover it and cook for 1/2 a minute or till it is golden and crisp
- 15
But the centre should be still runny
- 16
Carefully using a spoon flip the appams
- 17
Fry the other side till it turns golden in colour as well and crisp
- 18
Serve hot with ghee
ghee - as required - 19
Flipping the appams when the centre is still runny will get nice round appams
- 20
If the centre is cooked, then you get one side flat
- 21
Serve hot Nei Appams on it's own for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season
Rate this recipe
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