Wednesday, 25 November 2015


Neiappam is one of the important naivedyam  for almost all auspicious occasions in Sout India.Karthigai is approaching and these neiappams are part of the offerings made on this day.


  • Raw rice                                              - 1 cup
  • Jiggery                                                 - ¾ cup
  • Banana                                                - 1 no
  • Powdered cardamom                          - ½ tsp
  • Coconut bits                                        - 2 tbsps
  • Dry ginger powder                              - ½ tsp
  • Ghee or oil                                           - to deep fry the appam

  1. Wash and soak the rice in water for half an hour .
  2. Drain the water add jiggery , banana and grind coarsely .
  3. Transfer this batter into a mixing bowl and add dry ginger powder, cardamom powder, and coconut bits.
  4. The consistency of the batter should neither be too watery nor too thick .
  5. Heat the appa karai and pour ghee or oil in each mould.
  6. When the oil is heated, keep the flame to the medium and pour one small ladle of batter into each mould.
  7. After one or two minutes using a sharp knife or a  toothpick turn over to the other side.
  8. Fry it till it turns to golden brown colour on both sides .
  9. Take the appams from the mould and keep it over the colander to drain the excess oil.
  10.  Yummy and sweet NeiAppams are ready.
  11. NOTE: If appam  breaks in the oil add one to two teaspoons of wheat flour in the batter and try again . 

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