Instant nei appam with rice flour without any soaking time. Learn how to prepare quick and easy nei appam with just few basic ingredients.
I have not tried nei appam with rice flour earlier, somehow had no idea one can make it instantly with rice flour.
This can be made for festivals like Karthigai deepam. Check out my Karthigai deepam recipes to browse more recipes.
But have seen various versions in other blogs. For karthigai deepam, I wanted to post this at least on the day when I make nei appam.
I did click when I made this friday, but since I am using my mobile data, I was not able to post as I had poor connection. I hope I will be regular in posting from this week.
Coming to this instant nei appam, this is super hit recipe by Laxmi, among our Singapore Instagrammers group.
I have tasted this recently when we had a small lunch get together, she brought this nei appam and it was out of the world.
Never thought an instant version could be so yummy. So that time itself I decided that I should get recipe from her and post.
She too sent it right away before I asked😍. Thank you so much Laxmi for sharing the recipe. Do we need festival occasions to make nei appam😋?
This one is supposed to be turning super crispy. Adding water makes it soft. So it is up to you to decided according to your preference.
Also the most important secret she says is the rice flour brand she uses. It’s Erawan rice flour we get here in Singapore.
The flour is super fine like talc and I suppose it is a processed one for such texture.
Color purely depends on jaggery color if using jaggery.
Instant nei appam recipe
- 1 cup Rice flour
- ¼ cup Ghee / nei
- 1 cup Pure Jaggery powder or Brown sugar
- 1 Banana over ripen
- 1 tablespoon Wheat flour
- 2 Cardamom
- ⅛ teaspoon Salt
- In a blender, place banana, jaggery or brown sugar, cardamom, salt and grind smoothly.
- Add rice flour and wheat flour to it along and blend again.
- No need to add water. If needed only add later maximum 1 or 2 tbsp. Batter should be like pancake batter or idli dosa batter consistency.
- Transfer to the bowl. Heat appe pan/ paniyaram pan and generously drizzle with ghee.
- Pour the batter in the shallows (kuzhi) and cook covered in medium flame.
- Flip and cook again to cook until golden on both sides. Add ghee more on top if desired.
- Overripe banana works best as it gives necessary softness, water to the batter.
- Towards end, it gets brown faster, so keep an eye. The jaggery / brown sugar caramelizes and gives crispy texture too.
- Be generous with ghee. You can also use ghee + sesame oil.
- I used long variety, it was not overripe so had to add some water.
- The batter should be like the idli dosa batter.
- If needed add a pinch of cooking soda.
- Use two banana if you use the small variety. Or may be ¾ cup if sliced to be approximate.
- Cook in medium or low flame to ensure inside of the appam gets cooked.
- If using jaggery, powder roughly and then measure.
Step by step pictures of instant nei appam:
1. In a blender, place banana, jaggery or brown sugar, cardamom, salt and grind smoothly.
2. Add rice flour, wheat flour to it along and blend again. Transfer to the bowl. Heat appe pan/ paniyaram pan and generously drizzle with ghee.
3. Pour the batter in the shallows (kuzhi) and cook covered in medium flame.
4. Flip and cook again to cook until golden on both sides. Add ghee more on top if desired.
Enjoy these hot, it will be tasting equally good even after cooling down.