Wednesday, 14 December 2016


Neiappam is one of the important naivedyam  for almost all auspicious occasions in South India. Traditionally this is prepared with raw rice and jaggery, but I have prepared these traditional neyyappams by adding honey along with jiggery and healthy jowar / makka cholam flour. Try out this and enjoy.


Hand pound  rice                                              - ½ cup
Makka cholam / jowar flour       - ½ cup
Honey                               -3/4  cup
Jiggery                                                 - 1/4cup
Banana                                                - 1 no                                       
Powdered cardamom                          - ½ tsp
Grated coconut                                       - 2 tbsps
Dry ginger powder                              - ½ tsp
Ghee or oil                                           - to deep fry the appam

Wash and soak the rice in water for half an hour .
       Drain the water add jiggery , honey,  banana and grind coarsely .
       Add makka cholam flour and blend it well.
Transfer this batter into a mixing bowl and add dry ginger powder, cardamom powder, and coconut bits.
The consistency of the batter should neither be too watery nor too thick .
Heat the appa karai and pour ghee or oil in each mould.
When the oil is heated, keep the flame to the medium and pour one small ladle of batter into each mould.
After one or two minutes using a sharp knife or a  toothpick turn over to the other side.
Fry it till it turns to golden brown colour on both sides .
Take the appams from the mould and keep it over the colander to drain the excess oil.
Yummy and sweet honey makka cholam / jowar flour NeiAppams are ready.

If appam  breaks in the oil add one to two teaspoons of wheat flour in the batter and try again

No comments:

Post a Comment