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Home » SWEETS » Nei appam recipe – Karthigai deepam recipes

Nei appam recipe – Karthigai deepam recipes

November 23, 2012 by Raks Anand 52 Comments / Jump to Recipe

nei appam recipe

Nei appam is made in several festivals like Gokulashtami, karthigai deepam etc. A special recipe made with rice as main ingredient.

Ghee is used in this nei appam preparation as the name indicates. This is the first time I am trying the Nei appam / Neyyappam. Mom always used to make appam with wheat flour and banana. Its a deep fried one. Or we make sweet paniyaram. This recipe for nei appam sounded interesting with only rice,jaggery and coconut. Thought this would be helpful for many of you as Karthigai deepam is nearing!

I have beautiful memories about karthigai deepam. It is the most beautiful festivals according to me those days. Two eyes wont be enough to see all the lamps lit all over. Mom had a few collections of lamps with her. Few pithalai vilakku of different shapes, few special lamps made out of  ‘maa-kall’ and a lot other clay lamps. Every year, she buys few new lamps to add in the collections and its a must for her. My MIL also have similar collections and she lights tea light candles mostly to decorate.

nei-appam-recipe

I have only some with me now and I too use tea light candles to fill the spots. Me and my brother always save few crackers, flower pots and sparkles that dad buys for Diwali and light it on the day of karthigai deepam. So we will be excited. One of my aunt told and taught about a rare and unique karthigai fire works (Karthigai pori – Here pori means spark) especially done for this festival. Its made with the dried palm flowers. Its a bit dangerous but my bro once bravely did that.

Not to forget the karthigai pori varieties and pori urundai made. I used to ignore it those days, but craving for those now 🙂 Now to the recipe, I got an idea about the recipe from Shanthi’s Thaligai. But adapted the recipe to suit my taste. Let’s learn how to prepare nei appam, below are the step by step pictures and instructions.

Click here to read the recipe in tamil

nei-appam-recipe
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5 from 1 vote

Nei appam

Nei appam is made in several festivals like Gokulashtami, karthigai deepam etc. A special recipe made with rice as main ingredient.
Course Sweets
Cuisine Indian
Prep Time 3 hours
Cook Time 20 minutes
Servings 15
Cup measurements

Ingredients

  • Raw rice – 1 cup
  • Jaggery – 1 cup
  • Coconut grated – 4 tbsp
  • cardamom – 1
  • Cooking soda – 3 pinches
  • Salt – 1/8 tsp
  • Ghee – As needed

Instructions

  • First soak rice for 3 hours.  Grind it with less water to a thick paste.
  • Melt the jaggery with very little water and strain to remove any impurities. (If it is pure, you can add as such to rice and mix or grind too). Add it to the ground rice batter and mix well. Keep aside.
  • At the time of preparing, add salt, powdered elachi, cooking soda, coconut and mix well. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed  batter to fill each one. Apparently one can deep fry too in ghee.
  • Cook covered for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
  • Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.

Notes

  • I leave the sides of the mixer which has rava like batter stuck to it without wiping. I like the texture it gives to the paniyaram. Though we grind the batter smooth the rava like rice add a nice texture to the paniyarams.
  • If you add more water while making jaggery syrup, then the batter may get watery, so be careful while melting the jaggery. In emergencies if your batter gets too watery, then add wheat flour to balance it.
  • You can also add the jaggery as such to the batter without melting, but make sure it has no impurities.
  • If you don’t have paniyaram pan, heat about one or two inch of oil/ ghee in a kadai and use one laddle to spoon the batter. You can make only one at a time. 
  • Grated coconut also is an important ingredient to get a soft paniyaram.
  • You can grind along the rice too.You can add a mashed banana in this to get pillow soft paniyarams.
  • Cooking soda helps in cooking the inside of the paniyarams and also helps in  softness.
  • Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee, then you can mix sesame oil and use generously.
  • Stays as such even after cooled down.Use indolium or iron paniyaram pans for even and perfect browning. Don’t skim on ghee or oil.
  • This needs no fermentation, still making the batter an hour or more prior is better.

How to make nei appam method

  • First soak rice for 3 hours.  Grind it with less water to a thick paste.
step 1
  • Melt the jaggery with very little water and strain to remove any impurities. (If it is pure, you can add as such to rice and mix or grind too). Add it to the ground rice batter and mix well. Keep aside.
step 2
  • At the time of preparing, add salt, powdered elachi, cooking soda, coconut and mix well. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed  batter to fill each one. Apparently one can deep fry too in ghee.
step 3
  • Cook covered for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
step 4
  • Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.
step 5

Crispy outside and soft inside nei appams. Enjoy!

nei appam

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Filed Under: GOKULASHTAMI RECIPES, KARTHIGAI DEEPAM RECIPES, SWEETS, TRADITIONAL, VINAYAGAR CHATURTHI RECIPES

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Reader Interactions

Comments

  1. Nivedhanams Sowmya

    November 23, 2012 at 10:12 am

    very authentic and delicious!!! very festive too!
    Sowmya

    Ongoing Event – CWF – Whole Wheat Flour
    Ongoing Event – Let's Party – Eggless Bakes and Treats

    Reply
  2. Premalatha Aravindhan

    November 23, 2012 at 10:51 am

    Yummy nei apppam,luks perfect…

    Reply
  3. Veena Theagarajan

    November 23, 2012 at 10:52 am

    so yummy looking nei appam
    http://great-secret-of-life.blogspot.com

    Reply
  4. Pattu Raj

    November 23, 2012 at 11:03 am

    As usual, a very tasty recipe explained in easy steps.
    Thanks.

    Reply
  5. Faseela Noushad

    November 23, 2012 at 11:14 am

    yummy n tempting//…..

    Reply
  6. Sharmi

    November 23, 2012 at 11:30 am

    very nice recipe, can you also tell me the wheat flour method(ur mother's)!!

    Reply
  7. RAKS KITCHEN

    November 23, 2012 at 11:42 am

    Sharmi its already there. Hover over the words in the post and click on it. Anyways here it is http://www.rakskitchen.net/2008/10/wheat-flour-appam.html

    Reply
  8. Meenal Ramanathan

    November 23, 2012 at 11:45 am

    soft nei appams.
    without cooking soda will it be soft ?

    Reply
  9. Aruna Manikandan

    November 23, 2012 at 11:57 am

    wow…
    looks yummy and very tempting raji 🙂

    Reply
  10. jeyashrisuresh

    November 23, 2012 at 1:15 pm

    My mom makes a similar one but she deep fries that mostly which i can eat almost 5-6 at a time. I never tried this as i thought it has to be deep fried. Now i can make this guilt free one in paiyaram pan too. Nicely captured

    Reply
  11. Nagalakshmi V

    November 23, 2012 at 1:18 pm

    it's come out great raks. even i have beautiful memories around karthikai 🙂

    Reply
  12. RAKS KITCHEN

    November 23, 2012 at 1:47 pm

    Meenal, yes it will come out soft, but u have to add a mashed banana to the batter…

    Reply
  13. Sangeetha Priya

    November 23, 2012 at 1:54 pm

    This comment has been removed by the author.

    Reply
  14. Happy Cook / Finla

    November 23, 2012 at 2:40 pm

    Mom used to make these too and we always loved it. These look so good.

    Reply
  15. Pavithra Elangovan

    November 23, 2012 at 3:18 pm

    We make similar ones sometimes with poha too 🙂 whatever it is this is absolutely tasty and yummy 🙂

    Reply
  16. Prathima Rao

    November 23, 2012 at 4:18 pm

    I have actually never tasted sweet appam..Looks so good that I want them this instant!!
    Prathima Rao
    Prats Corner

    Reply
  17. divya

    November 23, 2012 at 8:20 pm

    tempting and inviting dear

    Reply
  18. Priya

    November 23, 2012 at 10:57 pm

    Been ages i had these nei appams, tempting.

    Reply
  19. Unknown

    November 23, 2012 at 11:40 pm

    This comment has been removed by the author.

    Reply
  20. Unknown

    November 23, 2012 at 11:40 pm

    Beautiful!

    Reply
  21. Unknown

    November 23, 2012 at 11:46 pm

    One point…You know what is special about your blog?? Even the step wise pictures are very neat and clean, almost inspiring me to do the same in my kitchen.. 🙂 I have actually seen old dented vessels, dirty stove tops, unclean fingernails, and spilled ingredients on other blogs !! :O

    I have been cooking for almost a decade now, and already know most of your recipes.. but still i visit your blog everyday just to enjoy the neatness and final presentation!! 🙂

    I click my food pics and send them to my friends/family alone, no patience to maintain a blog, but I wouldn't dare to click my stove or my kitchen counter !!

    Love your blog! 🙂

    Reply
  22. raaji

    November 24, 2012 at 10:12 pm

    tempting of course

    Reply
  23. Janani

    November 25, 2012 at 1:46 am

    Raks these are my favorite too but I always love to add bananas to them.They taste so yum.Lovely picture so bright and fresh.

    Reply
  24. Usha Shivshankar

    November 25, 2012 at 11:41 am

    Raji,ur nei appam looks perfect.
    I make this way . I am sharing my experience.
    1 cup raw rice-soaked for 3-4 hrs,1 cup powdered jaggery,1 banana,3 pods cardamom, 1/4 cup grated coconut.
    Grind soaked rice well add cocnut,cardamon,jaggery and banana.Grind smooth. Make appams as usual. i do not add soda.

    Reply
  25. Poornima Nair

    November 25, 2012 at 7:39 pm

    Raks, The appams look so good, lovely color! This is exactly how mom makes it.

    Reply
  26. Kavi Foodomania

    November 26, 2012 at 2:02 am

    Love the pics!! the nei appam looks amazing!

    Reply
  27. Priya R

    November 27, 2012 at 9:31 pm

    My husband saw this and said he wants some 🙂 they look super cute

    Reply
  28. Aruna

    November 29, 2012 at 5:53 am

    Looking really nice…im going to try it our today

    Reply
  29. Rita Bose

    November 29, 2012 at 12:31 pm

    I have heard a lot about appam. Loved the step-by step presentation. Will definitely try this at home!

    Reply
  30. Sharmilee! :)

    December 3, 2012 at 10:57 am

    Perfect nei appams…..looks very tempting!

    Reply
  31. Aruna

    December 4, 2012 at 6:01 am

    I tried this with banana and it comes out to be really nice…

    Reply
  32. Sandhya

    July 25, 2013 at 10:03 pm

    i tried this at home. it was too dry. i dunno wr i missed it. but i dint want to waste the batter. so i baked them in muffin tray greased with ghee. it tasted even better.

    Reply
  33. Raks anand

    July 25, 2013 at 10:07 pm

    Add more cooking soda and coconut, some time the variety of rice that matters. If still happens and run to trouble, you can trouble shoot by adding mashed ripe banana which makes it pillow soft…

    Reply
  34. Sandhya

    July 28, 2013 at 2:14 pm

    thats a good tip. Wil make a note .

    Reply
  35. kalyani

    August 28, 2013 at 2:42 pm

    raji, i have prepared the batter but today morning, but kept it in the fridge, bcoz i need to come to work, is that ok?

    Reply
  36. Raks anand

    August 28, 2013 at 2:44 pm

    Yes keep it outside for sometime before making. If possible for an hour or half hour.

    Reply
  37. kalyani

    August 28, 2013 at 3:36 pm

    oh cool 🙂

    Reply
  38. Swetha Srini

    September 8, 2013 at 8:13 am

    can we add banana's to the batter ??? and thanks for the great recipe ….

    Reply
  39. Raks anand

    September 8, 2013 at 8:15 am

    yes, i have already mentioned this in the post under notes section…

    Reply
  40. akshaya

    August 17, 2014 at 6:05 am

    can i add instant rice flour instead of raw rice mixture into the jaggery mixture? pls reply asap as i need to make this eve.

    Reply
  41. Raks anand

    August 17, 2014 at 6:06 am

    Yeah try and see. Add 1/2 banana and a tsp of maida for soft texture. Give some standing time.

    Reply
  42. Prabha Sivaram

    December 7, 2014 at 3:52 am

    Followed your recipe only doubled the quantity. Came out perfect thanks.

    Reply
  43. Unknown

    March 24, 2016 at 8:23 am

    No fermentation required/ will it be soft?

    Reply
  44. Raks anand

    March 24, 2016 at 8:34 am

    If you want you can ferment for 2 or 3 hrs. Otherwise taste will vary. If you want softness, you can add mashed banana.

    Reply
  45. Shanthakumar

    August 13, 2016 at 3:25 am

    While making this, one side of the paniyaram was not cooked well. even keeping it in a low flame for 2 minutes didnt help.. Any idea why?

    Reply
  46. Raks anand

    August 13, 2016 at 2:36 pm

    Do you mean it is not briwned the otherside or the batter remained raw?

    Reply
  47. Shanthakumar

    August 14, 2016 at 10:08 am

    it didnt get browned.. Also the batter kinda remained raw… not full raw.. but it was half cooked.

    Reply
  48. Raks anand

    August 14, 2016 at 10:10 am

    Little more cooking soda will help.

    Reply
  49. Kavitha Krishnan

    March 21, 2017 at 4:01 pm

    Hi,
    What rice can we use? I have basmathi rice with me. will that work?

    Reply
  50. Raks anand

    March 21, 2017 at 4:06 pm

    Sona masoori works, basmati also you can try.

    Reply
  51. SUMATHY SUBRAMANIAN

    November 17, 2020 at 7:34 am

    My nei appam just stuck to the pan. What could have been the problem? I made it very low heat, and it didnt make at all & kept sticking to the pan. Why?

    Reply
    • Raks Anand

      November 17, 2020 at 4:11 pm

      Is it problem with the pan? First batch please add more oil or ghee. Make sure to pour only when the pan is hot not heat the pan along the batter

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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