Wednesday, December 7, 2011

Nei Appam






Hello Friends!
Last year on this day, I sat down and gingerly wrote my first post!  And today after a year I am writing my 120th post. The journey thus far has been wonderful with lots of new friends, searching for new recipes, experimenting with them, capturing them and so on. I am overwhelmed with the support my readers have extended towards me and my blog. So at this juncture I would like to thank all my readers and fellow bloggers who have visited my space regularly leaving their valuable feedback.

Any milestone achieved calls for a celebration right! So today, I am sharing the recipe of the very famous Neiappams. Neiappams are a part of the Palakkad Iyer Cusine, be it a festival, marriage, or religious function. What the Palakkad Iyer’s call Neiappam is known as Unniappam in Kerala.

 The only difference I know of between Neiappam and Unniappams are that the latter are made by pouring small ladle full of batter into a special pan, called the appa karal whereas the former is made by pouring a ladle of batter directly into oil/ghee. The end result being that Neiappams are slightly bigger and flatter at the underside whereas unniappams are much smaller.

Karthigai is approaching and Neiappams are a part of the offerings made on this day. So celebrate this Karthigai with these yummy appams.



What you’ll need

1.       Raw Rice – 1 cup
2.       Powdered Jaggery – 1 cup
3.       Banana – 1 small. ripe
4.       Coconut – ¼ cup, cut into small pieces (optional)
5.       Green Cardamom/Elaichi – 4 to 5
6.       Oil/ghee for frying

Method


  1. Wash and soak the rice in water for 3 to 4 hours. Strain the water completely. Spread the rice on a white cloth and leave it in shade for 10 to 15 minutes.
  2. Grind the rice without adding any water into a very fine powder. Now slowly add the powdered jaggery and keep grinding adding very little water. Also add the chopped banana and grind to a smooth paste. Transfer into a bowl.
  3. Add the cardamom, and coconut pieces. Mix well. The batter should be of pouring consistency, not too tight or too runny. Add water if necessary.
  4. Heat a paniyaaram pan, fill ½ of each groove with a mixture of oil and ghee. Let the oil get heated.
  5. Now pour small ladleful of batter into each of the grooves, flip over after a minute. Let this cook on medium heat till a skewer inserted comes out clean.
  6. Insert the skewer into each of the appams and transfer them onto a paper towel.



Yummy nei appams are ready.

Note:

  1. You can dissolve the jaggery in about 1/4 cup of water and add it to the powdered rice and grind to a very smooth paste.
  2. The consistency of the batter is very important to get soft appams. The batter should be of dosai batter consistency. Adjust consistency by adding water. If it is very tight, the appams will be very hard.
  3. The quality of rice and jaggery used also play an important role in getting soft appams. Using Maavu arisi is reccomended.



Linking this to Kavi's event Jingle All the Way.



43 comments:

Suja said...

Delicious and cute appams..mouthwatering

Kavi said...

looking wonderful!
If possible, please go through the rules of my event > Jingle All The Way and link your post there.
Thanks!
-
Kavi (Edible Entertainment)

Nalini's Kitchen said...

looks delicious and cute...

Aarthi said...

i can smell the ghee

Aarthi said...

awesome appam dear

Shema George said...

congrats Kaveri...great going !! The Nei appams look perfect !
Lifescoops

faseela said...

congrats dear......unniyappams , [perfectly done

ANU said...

Dear sorry abt all the confusion....

Here is the updated Event Calender....

http://anuzhealthykitchen.blogspot.com/2011/12/syf-cook-with-spices-series.html

thnks for your patience dear....

Lavanya Selvaraj said...

Congratulations on completing one year and the appams look great!.

-Lavanya
My Recent Post: Sweet Potato Paratha

Hamaree Rasoi said...

Appam looks simply delicious and mouthwatering.

Deepa
Hamaree Rasoi

Pushpa said...

Congrats!!Yummy appam treats.

Reshmi Mahesh said...

Appam super aayittundu...Looks very yummy...

Priya (Yallapantula) Mitharwal said...

I love the thought of adding banana to it. Congrats on 120th post dear :)

sangee vijay said...

Hey Kaveri
congrats on your anniversary and wish you many more years of blogging dear!!
Neiappam looks perfect and inviting!!


Spicy Treats
Ongoing Event : Bake Fest # 2
Do participate in My 300th Post Giveaway

julie said...

Very perfectly done..My favourite snack,yummy!!
Congrats on your blog anniversary!!

Sensible Vegetarian said...

Lovely looking nei appam. Congrats on your milestone and wishes for many more to come.

Ganga Sreekanth said...

Nice and tempting recipe.. looks too good..

Vidhya said...

Congrats on your blog anniversary.Nei appam looks so tempting feel like having some after seeing your yummy appams.

Priya said...

Congrats Kaveri,happy birthday to ur blog baby, nei appams looks seriously addictive and inviting,makes me hungry.

Padhu said...

Congrats on your blog anniversary and nei appam looks so tempting

Kavi said...

Perfect time for uploading the recipe...i was looking for it...thanks a ton....wld make it tom and pass on the review..

Happy Kartigai...

Kavi

divya said...

Drooling here......awesome recipe

Jay said...

congrats kaveri...keep up the yummy posts coming..
neiappam sounds lipsmacking..;P
Tasty Appetite

SouthIndianHome said...

Delicious Nei appams.My daughters favourite.Made them today for Karthigai

anthony stemke said...

Delicious appams.
Congrats on your blogaversary Kaveri.

Sobha Shyam said...

irresistible nei appams, yummy ones..

Kavi said...

thanks for linking :)

Kavi | Edible Entertainment

Ongoing events:
Jingle All The Way &
Microwave Easy Cooking

Uma said...

Irresistable. Love it simply.

Priya's Feast said...

i too made nei appam...adding banana is new to me..Glad to follow ur blog

Ambreen said...

These look great! Congratulations on your blog's 1st anniversary ... Keep up the great work :)

Amina said...

Appams look fabulous... congratulations on your blog anniversary... wish you plenty more...

Gayathri NG said...

Simply amazing nei appam looks authentic...

Anzz said...

Miss this nei appam from home so much. Drooling seeing your clicks. Thanx for sharing.

Christy Gerald said...

Congrats Dear.Happy(Belated) Blog Anniversary.Wish U many returns of the Day.Luv this Nei appam. Bkmarking it.

Roshni said...

yummy appams Kaveri! Do check out mine as well :-)

Fahad Khan said...

I absolutely love quick and easy recipes,which are for making our lives simpler!:) Thank you for sharing with us this Nei Appam recipe.
Wishing you a Merry Christmas!:-)

Kavi said...

Thanks so much for participating in Jingle All The Way. I’ve posted the Roundup here. Do have a look.
Also, I’m hosting Kid's Delight - Something Sweet for Jan 16th-Feb15th 2012. I would love to have your posts linked there. :-)
-
Kavi (Edible Entertainment)

Nisha Mohan said...

Hi its really mouth watering.....i ve a opinion..kuva podi(Little)can be added to the mixture its gives a softness to appam try it out.........:)

sairam said...

lovely and yummy neiappam. I made pokkodam using ur recipe and came out great beacause i had 1 glass less rice powder. Neiappam is made in appakaral and unniappam is poured in cheenchatti. You may want to change the post of former and latter :-). Please do not misunderstand. Superb blog especially with recipes of molakutal and other kootans.

Soumya R Gopi said...

Kaveri..The neyyappams look absolutely perfect and tempting.. Definitely going to try this.. Thanks for sharing such wonderful recipes.. Keep up the good work :)

Suganya said...

Hi, Appams look plump and nice. Can you also post a picture of the batter consistency in thsi blog by pouring the batter from the ladle into the vessel.

Shyam Kumar said...

I am going to try this today !!

Meenalochani Kumar (Meena) said...

Hi Kaveri,

Nei appam indha karthigaikku romba jora vandhudhu... everyone at home loved it

The consistency of the batter was the real real trick:)

Btw, Devika in Chennai is Appa's cousin:)

Great knowing you

Keep posting!

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