Nei appam/ Unni appam / Ghee appam/ Vella appam is one of the important prasadam for Krishna jayanti, avani avittam and Thiru karthigai festivals. The appam dough is made using rice flour and jaggery mix which is further cooked in ghee.(ghee-oil mix).The jaggery syrup is added to soaked and strained rice,banana and cardamom. This mixture is ground to form batter. It is advised to make dosa consistency batter and ferment the batter for 8-10 hours to get soft fluffy & bulged nei appam .If you do not wait that long, then ferment the batter for 2 hours and add a pinch of baking soda. Nei appam used to be cooked in ghee only but nowadays we cook with oil and ghee mix to avoid using more ghee.If you follow this recipe, you will get very soft appam , bulged in both sides to form a ball shape and it will be so soft that you can effortlessly divide it into two pieces with your hand.
Raw rice (பச்சரிசி) 1/2 cup
Jaggery (வெல்லம்) 1/2 cup (heaped)
Cardamom(ஏலக்காய்) 6 nos.
Yellow banana 1 no.
Ghee 3 tbsp
Chopped coconut (நறுக்கிய தேங்காய்) 2 tbsp
Baking soda (சமையல் சோடா) 1 pinch
Salt 2 pinch
Preparation time 10 min
Cooking time 20 min
Makes 16 nos.
Soak raw rice for 2 hours and then strain water completely
Dissolve jaggery in water and to strained rice. Add cardamom and sliced yellow banana. grind to fine paste.
Add a pinch of salt to batter and keep aside for 2 hours. After 2 hours add small quantity of water and keep it at dosa batter consistency.
Roast chopped coconut. Add roasted coconut and ghee to the batter and mix well.
There are options to get fluffy and soft nei appam.
Option 1: Ferment batter for 8-10 hours.
Option 2: Add a pinch of baking soda in batter. Mix well
Batter is ready.
Add ghee or ghee-oil mix in kuzhi paniyaram pan. Heat in medium high flame for few mix and reduce to low medium flame. Take small ladle of batter and fill the appam moulds in the paniyaram pan. Cook for few minutes. Flip over 2-3 times and cook evenly on both sides till it turns to dark brown. Now soft and fluffy nei appam/Unni appam/vella appam/ ghee appam is ready.