Instant nei appam recipe

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. But have seen various versions in other blogs. For karthigai deepam, I wanted to post this atleast 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. I 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😋?

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Instant nei appam recipe

Instant nei appam with rice flour without any soaking time. Learn how to prepare quick and easy nei appam with just few basic ingredients.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 25

Cup measurements

Ingredients

• 1 cup Rice flour
• 1/4 cup Ghee / nei
• ¾ cup Jaggery or Brown sugar - 1 cup
• 1 Banana overripe
• 2 tbsp Wheat flour
• 1 Cardamom
• 1 pinch Cooking soda
• 1/8 tsp Salt

Instructions

• In a blender, place banana, jaggery or brown sugar, cardamom, salt  and grind smoothly.
• Add rice flour and wheat flour to it along with cooking soda and blend again.
• 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.

Notes

Overripe banana works best as it gives necessary softness, water to the batter.
I used long variety, it was not overripe so had to add some water. The batter should be like the idli dosa batter. If too thick add water accordingly.
If deep frying, no need to add cooking soda. Or if you want to skip soda, make it smaller so that inside of the appam gets cooked.
Use two banana if you use the small variety. 
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 with cooking soda and blend again. Transfer to the bowl. Heat appe pan/ paniyaram pan and generously dizzle 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.

Serve hot or at room temperature, tastes really good.