Paniyaram Pan Nei Appam
Nei Appam / Neyyappam / Unni Appam is one of the traditional sweet recipes that we prepare for Krishna Jayanthi and Karthigai Deepam. It’s a classic recipe made mainly in Kerala and Tamil Nadu. It’s flour-based sweet fritter deep fried in ghee, but guess what, I am going to share the non-fried version of the same. Thanks to the appe pan / paniyara chatti. Here comes the low-cal version of the sweet delicacy Nei appam. I know it’s a late post, and I know Janmashtami is over, but hey come on… Onam is right around the corner, and there are upcoming festivals like Diwali and Karthigai Deepam. So it’s not a late post. Anytime is a great time for any post. Between check out some of the onam sadya recipes from my archives here. Now coming back to this recipe, like every other recipe this nei appam can be prepared in different ways. Every household has their traditional style. In fact, in our family, my ammama makes differently, and mom cooks differently, and so does my SIL. Interesting huh? Today I am going to share my SIL version with my variations. I will post my ammama and my mother’s version soon.
Recipe Measurements
For this recipe, we need an equal measure of rice flour, wheat flour and all-purpose flour/maida and half the measure of fine rava and about quadruple the measure of jaggery. That’s the measured ratio. Of course, we need banana too and depending on the sweetness and the size of the banana you can adjust the jaggery amount. There is no set measure for the amount of ghee used. Just make sure the appams are cooked by inserting a toothpick. For the first batch, I used very little ghee, and appams didn’t turn brown like the traditional ones (but it was nicely cooked) and for the second ones I used more ghee and cooked for a longer time for it to get browned. So without any further write-up here is the Nei appam recipe.
Paniyaram Pan Nei Appam Recipe
Ingredients:
Water – ½ cup Jaggery – 1 cup Maida – ¼ cup Wheat Flour – ¼ cup Rice Flour – ¼ cup Sooji – ⅛ cup Baking soda – a pinch Salt – a pinch Elaichi Powder – ½ tsp Ginger powder – a pinch Banana – 1 Ghee as required
Prep – Work:
Add the jaggery to ½ cup of water and let it dissolve. Mix in between. I DID NOT heat it. But for quick dissolving process, you can heat it as well.
Strain it to remove the impurities. Puree the banana by adding 2 tbsps of the jaggery water and set aside.
Steps:
In a wide bowl, add the wheat flour, rice flour, sooji, maida, salt, baking soda, Elaichi powder and ginger powder. To this add the mashed banana and combine them. Then slowly add the jaggery water and mix them all. It should be in pouring consistency slightly lighter in consistency than idli batter.
Let this mix sit for 15 minutes.
Meanwhile, heat the appe pan/paniyam pan. Once it is hot, lower the heat to medium, and pour approx. ½ to 1 Tsp of ghee in each mold. Fill the ¾ of the mold with the appam batter and let it cook for 1 to 1.5 minutes. Then slowly flip them and let it cook again for 45 seconds to 1 minute.
Remove them from the pan and similarly prepare the appams with the remaining batter.
Serve hot with ghee.
Notes:
Ginger powder is optional. You can include a ¼ cup of grated coconut for flavor and texture. Always cook on medium/lower medium flame. Based on the appe pan material, the cooking time might vary. Add the jaggery water little by little, and I used the entire ½ of jaggery water for this recipe. Adjust the jaggery as per your preference.
Enjoying Paniyaram Pan Nei Appam? You will love these, too:
Appam Mushroom Paniyaram | Mushroom Kuzhi Paniyaram Vellai Appam Karthigai Pori Urundai Vegan Banana Bread | Eggless Banana Walnut bread
Have you made made this recipe?
If you’ve made this Paniyaram Pan Nei Appam, please share it with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to hear from you!
📖 Recipe
