Krishna Janmashtami is celebrated for Lord Krishna’s birth. One of the popular dishes which is prepared in South India is Nei appam which is mainly made out of rice and jaggery. This is a recipe which has given by my mother to me.
This sweet is also prepared for Karthigai deepam. Diwali and karthigai deepam are two of my favourite festivals as I love the lighting everywhere. So, sharing a step-wise recipe for making nei appam and hope you all try this traditional sweet for this festive season.
- Raw rice - 1 cup
- Urad dal/white lentil - 1 tbsp
- fenugreek seeds/mendiyam/methi seeds - ¼ tsp
- Jaggery - 1 + ¼ cup (grated or powdered)
- Banana - 1 (small one)
- Green Cardamom - 2 (powdered)
- Finely chopped Coconut - 1 tbsp
- Ghee/Nei/Clarified butter for deep frying - ½ cup
- Clean and soak rice with fenugreek seeds, urad dal for 2 hours. Now grind it in your wet grinder by adding jaggery and cardamom and banana along with it.
- Use minimum water required to grind it to make a smooth batter. Leave it outside for 3-4 hours for fermentation. Just before making appams, add chopped coconut to the batter.
- Now heat the paniyaram pan as shown in the above picture and add 2 tsp ghee to each partition.
- Pour the batter in each partition and cook it on low flame.
- Cook for few minutes and then turn it with a stick to cook the other side.
- Remove it from the paniyaram pan once it turn golden brown. Follow the same step for the whole batter and keep adding ghee to cook the appams.