Nei Appam

By Vanita, August 29, 2013

Nei Appam is typically made during festivals in most Palakkad iyer households. Sometimes, the name is symbolic of the taste and in this case it is truly so. My grandmother used to narrate interesting stories of Krishna and Nei Appam. I have fond memories of her story especially during Janmashtami and rarely fail to make this delicacy. It’s quick and easy to do, so if you are a starter this is for you 🙂

Makes a dozen

• I cup raw rice
• 1 1/4 cup jaggery
• 2-3 tbsp freshly grated coconut
• 2-3 elaichi (powdered)
• 1 medium banana (preferably poovan)
• 2 tbsp tiny bits of coconut roasted

1. Soak the rice with water just enough to immerse the rice for about an hour.

2. I try and use the grinder because I personally believe that it produces amazing results. Grind along with grated coconut until it resembles a fine paste.

3. Add jaggery & banana and blend well. Add the roasted coconut bits and now your batter is ready!

4. Now, heat your appam maker (appakaral)  with oil and ghee 1:1. Pour a small laddle full of batter to cover the mould. Cook on low medium heat until dark golden brown.