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Nei Appam



Ingredients: 

Raw Rice – 1 cup

Jaggery – 1 cup

Atta (wheat flour) - 1 scoop

Elachi powder – ¼ teaspoon

Salt – a pinch

Baking soda - a pinch

Coconut - 2 teaspoons (finely sliced or grated)

Ghee - 1 teaspoon (for each appam)

Yield: 16 - 18 pieces



Method:

  1. Soak rice for 3 to 4 hours.
  2. Grind to fine paste with less water.
  3. Add about 1/4 glass of water to jaggery and microwave for a minute.
  4. Filter all impurities and add coconut, elachi powder, pinch of salt, mix well
  5. Heat kuzhi paniyaram plate.
  6. Add a teaspoon of ghee to each kuzhi (hole).
  7. Pour batter onto each space, keep closed for a minute or two in low flame.
  8. Turn around and keep for a minute or two again.
  9. Can be served with butter.



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