Nei appam/ Neyyppam – Naivedyam SPL on deepavali/ Karthigai Deepam
Ingredients:
- Raw rice – 1 cup
- Jaggery – 1 cup
- Grated coconut – ¼ cup
- Ripped banana – 1 (medium)
- Cardamom powder – a generous pinch
- Ghee/ clarified butter – 1 tblsp
- Baking soda – 1/8 tsp (optional)
- Cooking oil/ ghee – to fry
Procedure:
- Wash and soak the rice for about 3 hrs
- Meanwhile, melt the jaggery with ½ a cup of water and filter out the impurities and cool completely
- Grind the soaked rice finely along with a cup of jaggery syrup, one medium ripped banana, ¼ th cup of grated coconut and cardamom powder.
- Now transfer the batter into a bowl and keep it aside for about 3-4 hours
- After 4 hours, add a tblsp of hot ghee into the batter and mix well
- Heat some ghee/ cooking oil into the appam pan and pour the batter into the pan and allow it to cook for about a min or so under medium-low flame and turn the appam gently with a wooden skewer( add some more ghee if req)
- With 3-4 mins the delicious, flavorful and tasty “NEI APPAM” is ready for naivedyam.
NOTE/TIP:
- If you want to make appam immediately, then add 1/8 tsp of baking soda into the batter and you can make it instantly.
- If your batter becomes more watery then add a tblsp of wheat flour to get the perfect consistency.
- Adding hot ghee into the batter gives you more flavor.
