Instant nei appam recipe using rice flour. Nei appam recipe with full video and step-by-step pictures.
Nei appam is one of the traditional dish made in our homes for Gokulashtami, aavani avittam, Ganesh chaturthi, karthigai deepam and also for navaratri neivedyam. We usually make it with wheat flour or soak rice and ferment it for few hours.
Nei appams | unniappams are very popular in Kerala cuisine. I have posted many versions of nei appam in Jeyashris kitchen. Always I get requests from readers to post simple and easy recipes during the festival season. Especially for working women and women with toddlers or elders who can’t stand in the kitchen for a long time, simple recipes will be useful.
Also check out our
Instant nei appam recipe
Instant Nei appam
Easy and instant gluten free nei appam made using rice flour
Servings 14 appams
Ingredients
- ½ cup rice flour
- 4 tbsp powdered jaggery
- 1 ripe banana
- ½ tsp cardamom powder
- 3 tbsp coconut
- Water as needed
- 1 tsp ghee + ghee to cook nei appams
- A tiny pinch of salt
Instructions
- In a mixie jar add the rice flour, powdered jaggery, ripe banana and little water.
- Grind this into a fine paste.
- Transfer to a bowl.
- Let the consistency of the batter should be like a idli batter.
- If it is too hard the nei appams will turn hard.
- If the batter is too thin, it will not hold proper shape.
- Add cardamom powder, coconut, a pinch of salt and 1 tsp ghee.
- Adding ghee to the batter gives softness to the nei appams.
- Heat a paniyaram pan.
- Add ghee in each holes.
- Pour the nei appam batter in each of this holes.
- Cover this and cook for few minutes in medium flame.
- Once it is cooked on one side, flip this.
- Drizzle little ghee, cover and cook for a minute.
- Take it out and repeat the same for the rest of the batter.
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Notes
1. These nei appams stays soft for 5-6 hours.
2. If the batter is watery, add 1-2 tbsp of rice flour.
3. You can add ghee fried coconut bits instead of grated coconut.
2. If the batter is watery, add 1-2 tbsp of rice flour.
3. You can add ghee fried coconut bits instead of grated coconut.
- In a mixie jar add the rice flour, powdered jaggery, ripe banana and little water.
- Grind this into a fine paste.
- Transfer to a bowl.
- Add cardamom powder, coconut, a pinch of salt and 1 tsp ghee.
- Adding ghee to the batter gives softness to the nei appams.
- Let the consistency of the batter should be like a idli batter.
- If it is too hard the nei appams will turn hard.
- If the batter is too thin, it will not hold proper shape
- Heat a paniyaram pan.
- Add ghee in each holes.
- Pour the nei appam batter in each of this holes.
- Cover this and cook for few minutes.
- Once it is cooked on one side, flip this.
- Drizzle little ghee, cover and cook for a minute.
- Take it out and repeat the same for the rest of the batter.
- These nei appams stays soft for 5-6 hours.
- If the batter is watery, add 1-2 tbsp of rice flour.
- You can add ghee fried coconut bits instead of grated coconut.
Yummy with banana pieces inbetween..
lovely uppam dear nice color