Sunday, November 25, 2012

Nei Appam / Karthigai Deepam Recipes / How to make Nei Appam

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Nei Appam :
Festivals  have been an integral part of our lives. It brings us peace, joy and positive vibrations..!!
With the  Festival of  Lamps ,   Karthigai  Deepam   falling on Tuesday,  hope you all are busy preparing for the celebration like us..:)  
Nei  Appam  is one of the traditional South Indian sweet made as  Neivedyam / offering  to the God during this festival & pooja. 
I learnt this easy recipe from my grand ma and it can be prepared in a jiffy. If you have a paniyaram pan, then the job is very easy ( only less amount of ghee needed ) . But if you don’t have the paniyaram pan, you can deep fry the appam in ghee or oil.
Lets see how to make this lipsmacking delicacies..:)
Check out the Karthigai Deepam Special Recipes here..!

·Raw rice                        - 1 cup
·Jaggery                        - 1 small cup
·Cardamom pwd             - a generous pinch
·Coconut bits                 - 1 tbsp
·Wheat flour                   - 1 to 2 tbsp
·Banana                         - 1
·Ghee / oil                      - to fry
1.   Wash and soak raw rice for 3 to 4 hrs.
2.   Drain the water and grind rice in the blender to coarse batter.
3.   Now add the powdered jaggery and further grind to smooth paste.

4.   Pour it into a wide bowl
5.   Add cardamom pwd,  coconut bits, wheat flour and mashed banana.
6.   Now, mix the ingredients well.
7.   The consistency of the batter should be little thicker than the idly batter.
8.   Take care the batter consistency should not be watery, as it absorbs more oil / ghee while frying.
9.   Now for frying, take a paniyaram pan.
10.Pour a tsp of ghee into each of the grooves.
11.Now, pour a small ladle full of batter into each of the grooves.

12.Turn on flame and cook it in medium low flame.
13.When it is cooked on one side, ( it takes approx 2 to 3 mins ) gently flip over,  using a spoon to other side.
14.Add a drop of ghee if required.
15.Once done, take them out and place them on a kitchen tissue.
16.Delicious Appams with rich aroma of ghee ( Nei )  is ready.
17.It has a shelf life of 2 to 3 days, if stored in an air tight container.
1 Lets celebrate Karthigai Deepam with these delicious Appams.
 Wishing you all a very happy Karthigai Deepam..:)
Check out the collection of traditional Karthigai Deepam Festival recipes here..!!


  1. Tienen que estar deliciosos. Felicidades. Esta sartén no la conozco y me parece muy práctica. Saludos.

  2. Irresistible!!!Loved the recipe....

  3. These look irresistible.

  4. Very inviting, festive delight, yummy!!!

  5. Those neiappams look so perfectly done Jay, Happy Karthigai Deepam.

  6. Neiappam looks simply great... Happy karthigai Deepam to u n ur family dear...

  7. Neiappam its really tempting me...

  8. THe last time I went to India, my aunt made me pakodas in this "appa maker." that's what she called it. I loved it.. I'll have to pick one up the next I visit.

  9. THe last time I went to India, my aunt made me pakodas in this "appa maker." that's what she called it. I loved it.. I'll have to pick one up the next I visit.

  10. Very tempting nei appam

  11. Yummy! And the best part is I have a paniyaram pan, whoo hoo!!!

  12. i love this especially with the grated coconut in it

  13. delicious appam lov the color....

  14. Love tthis a lot... Looks so delicious.

  15. karthigai wishes to you dear...
    nei appam looks delicious :)

  16. Karthigai deepam wishes Jay, neiappams looks very attractive.

  17. Looks so tempting..!!
    First time here :)
    glad to follow u :)

  18. delectable n delicious..

  19. vow...golden colored appams..tempting!!!!!

  20. Best wishes to you and your family for Karthigai Deepam, Jay. Thank you for the simple instructions and the lovely step by step photos for making Nei Appam.

  21. Delicious treat and to you and your family Best Wishes!

  22. Very appetizing sweet Jay

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  23. Oooooh! I really wish I could pick one right off this screen :D

    Chef Al dente On going event: Street Food of India!


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