Ingredients
Scale
- Measurements used – 1 cup=250 ml
- 3/4 cup Jaggery
- 1/2 cup water
- 5 Cardamom pods
- 1 teaspoon dry ginger
- 2 ripe bananas
- 1 cup rice flour
- 1/2 teaspoon baking soda
- 1/2 cup ghee for frying appam
Instructions
- Boil Jaggery with water until the jaggery is fully dissolved and the mixture comes to a rolling boil. Switch off the flame and strain to get rid of dirt and impurities that may be in the jaggery. Almost always there is some fine sand particles present in jaggery. Keep the jaggery syrup aside.
- Remove the seeds from cardamom and grind the seeds to a smooth powder using a mortar and pestle. Add it to the jaggery syrup.
- Now add in the important flavoring ingredient for this recipe. Dry Ginger. Add in a teaspoon and mix well.
- Take two very ripe bananas and mash it into a paste. Add it to the jaggery syrup.
- Now add in the rice flour and baking soda. Mix well. The batter will be thick. Set aside. Let the batter rest for 2 hours.
- After the rest, lets make Nei Appam. Heat the paniyaram pan until hot. Add a teaspoon of ghee in each of the mold. I like to use an ice cream scoop to spoon out the batter into the paniyaram pan as its a very thick and sticky batter. Icecream scoop makes it easy and mess free. If using a spatula, use another spoon to release the batter from the spatula. Cook the nei appam on both sides until crisp and brown.
- Remove off the pan and allow it to let it cool. Nei appam is ready.
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Festival Dishes
- Cuisine: South Indian, Tamilnadu