Friday, August 25, 2006

Nei Appam

Nei Appam is standard for Krishna Jayanthi, Ganesh Chaturthi, Kaarthigai Deepam, Saraswathi pooja (in some households) and of course, Sabarimala! The tastiest Nei appams that I have had are the ones people have got from Sabarimala.


Rice flour - 1 cup
Jaggery - 3/4 cup
Ripe banana - 3/4
cardamom powder - 1 tsp
Ghee - For frying

1) Slightly melt jaggery in a tbsp of water. Add rice flour and mix well, mashed ripe banana, cardamom powder and make a slightly watery dough. It should be like dosa batter

2) Pour 2 tsp of ghee into a aapa chatti (or a round iron ladle) and wait till it heats up. Add a small ladle of batter wait till it fries on one side. Turn the appam and let it fry on other side. Take out when it is brown like gulab jamoon on one side and nice caramel brown on the other.

3) If you are using an iron ladle be very very careful as the oil/ghee can spill on the stove and catch flames!!! An aapa chatti is better accompanied by the koda kambi :-), but I had to make do without one! So, every time I had to turn the nei appam, I had to take the ladle off the stove so that the nei wouldn't spill and catch flames. The taste is too heavenly and wonderful for the care taken. It takes approximately 3 mins to fry one side so patience is needed!


At 9:35 AM, Blogger indianadoc said...

In kerala nei appam is slightly different...we call this unniappam..wht is in the is all in the eating,right?!!

At 7:52 PM, Blogger Vasundhara said...

I think Nei appam is "Palakkad" term. In TamilNadu, it is simply called "Appam"! [:)] Yeah...what is in a name!

At 4:39 PM, Blogger sana said...

brought back memories. The only diff. I know between nei appam and unni appam is that unni appam is made in the chatti and nei appam is simple fried in oil/ghee. I want to try this out some day.

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