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4.5 from 4 votes

Nei appam

Nei appam is made in several festivals like Gokulashtami, karthigai deepam etc. A special recipe made with rice as main ingredient.
Prep Time15 mins
Cook Time20 mins
Soaking + resting time5 hrs
Course: Sweets
Cuisine: Indian
Servings: 15


  • 1 cup Raw rice
  • 1 cup Jaggery
  • 4 tablespoon Coconut grated
  • 1 cardamom Powdered
  • teaspoon Cooking soda
  • teaspoon Salt
  • Ghee - As needed


  • 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 for couple of hours for best results.
  • At the time of preparing, add salt, powdered cardamom, cooking soda, coconut and mix well.
  • Heat a paniyaram pan and add 1 teaspoon 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.


  • 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. 
  • 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, though nei appams are meant to be crispy and dense.
  • Cooking soda helps in cooking the inside of the paniyarams. 
  • 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.
  • Use indolium or iron paniyaram pans for even and perfect browning. 
  • This needs no fermentation, still making the batter an hour or more prior is better.