Nei Appam
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| Nei Appam - Aromatic sweet delicacy while cooking. The bowl has the finished Nei Appams. |
Appam has always been an all time family favorite. As kids, we used to love these soft, round sweet balls to relish as an evening snack. After wedding, I was more than glad to discover that my hubby was also fond of them. Bonus, my MIL was an expert in making these Nei appams! (though my mom made them, I never attempted to try them out before marriage)
Whoa! so the first time I tried it out was in my hubby's ancestral house in my native, Parakkai. Thanks to my MIL for sharing this recipe, which has never failed me so far. Now my one year old loves to eat them too :)
Ingredients:
Raw rice - 1 cup
Jaggery - 1 cup
Yelakai - 3 or 4 pods
Ripe Banana - 1
Sukku - a pinch
Method:
- Soak raw rice in water for an hour
- In a mixer, add soaked rice, Jaggery, Yelakai, Sukku and ripe banana and grind to a smooth batter.(consistency would be that of dosa batter)
- Let the batter stand for an hour or so
- Add ghee in Paniyara kulzhi and once its hot, add the batter in the ghee (do not add batter to fill the kulzhi as the Appams will raise when it gets cooked)
- Serve hot
Note:
- If you dont have paniyara kulzhi, you can make small droppings in hot oil, heated in a kadai. The taste and shape will differ slightly, but it still will taste great
- If the batter gets watery, add a little rice flour to get the consistency. Too much watery batter will absorb more ghee and spoil the taste
- Taste the batter before you cook to check out the sweetness
- The Nei Appam, if stored in an air tight container will stay fresh for about a week. It can be stored at room temperature itself.
