Classic Nei Appam

 Nei Appam is one of the most important Neivedhiyams / Prasadams made during Janmashtami,  Ganesh Chaturthi,  Karthigai,  Avani Avittam and lot more poojas or rituals like Ganapathi Homam, Bhagavathi Sevai etc .

Instant version can be made using rice flour,but this is a classic version by soaking and grinding rice along with cardamom, ripe bananas and jaggery.  Adding grated coconut or slivered coconut bits gives a nice taste and texture to the appam. 

I add a teaspoon of udad dhall while soaking the rice, this gives a nice texture and softness to the Neiappams . By adding the udad dhall , we can avoid the use of cooking soda . Udad dhall automatically gives the appam the softness and fluffy texture. 

We can using melted jaggery syrup while grinding the appam batter or if we are using good quality powdered jaggery without dust, then we can add it to the rice while grinding. 

Grinding jaggery with rice is an easier way to seamlessly blend the rice and jaggery without lumps .

For Krishna Jayanthi, it is said that if we are unable to make  elaborate prasadams for Krishnar , we can offer 

Navaneetham (Butter + sugar candy)

Nei appam

Aval Payasam (Poha Kheer)

Thayir Aval / Gopalkaala (Dahi Poha)

Paal / Milk.

Preparation Time : 10min
Soaking Time : 4 hrs
Cooking Time : 30min
Complexity : medium

Ingredients 

1 cup rice (no basmati/fragrant rice)
1 tsp udad dhall
3/4 cup jaggery (use 1 cup if you like it very sweet)
1 ripe banana
2 to  3 cardamoms

Procedure

• Wash and soak the rice and udad dhall for 3 to 4 hrs
• Drain the water and add the soaked rice to the blender along with roughly chopped banana and cardamom seeds .
• Grind it to a fine paste adding water in batches. 
• If using organic jaggery powder ,add the jaggery powder to the blender and grind it to a smooth paste resembling Dosa batter .
• If you are doubtful about the jaggery,melt it using half cup water and strain it .
• Use this strained jaggery water for grinding the appam batter.
• Transfer the batter to a mixing bowl ,add a tsp of grated coconut or slivered coconut bits if you like .
• Beat it well with a whisk or spoon to incorporate air . The batter will feel light . Rest it for 30 to 40 mins
• Heat the appam pan , pour ghee into the cavities .
• Once the ghee has heated up,pour the appam batter into the cavities and cook on medium flame until the underside cooks well.
• Flip it over gently and let the other side cook until crisp and brown.
• Take it off from the appam pan and repeat the same steps for the entire batch of batter. 
• Tasty and delicious Nei appam is ready. 
• If you like you could also make Jackfruit Nei appam and Watermelon Nei appam  also .