Friday, December 1, 2017

Millet Nei appam recipe | Karthigai deepam recipes

Nei appam recipe
Nei appam | Unniyappam is a traditional sweet generally prepared in our homes for Karthigai deepam, Janmashtami,Ganesha chaturthi and avani avittam. I have already posted nei appam, wheat appam and many more Karthigai deepam recipes. Two years back, when i learnt the recipe of Traditional Mysore pak from my friend's mom, she told me the recipe of Nei appam too.Though i noted down the measurement of rice:jaggery, i didn't note down anything else. But i remember the way she was explaining to me. So i tried the same using millets instead of rice. Varagu and Thinai will work out very well for sweet appams. I used Samai(little Millet) for making this nei appams and they turned out very well. Check out my full collection of Karthigai deepam recipes.
For my readers in Chennai, I am conducting a Millet themed cookery demo in Chennai on Dec 26th. Please mail to me if you want to attend the demo.



Millet nei appam

  Preparation Time : 5 mins + resting time 8 hours | Cooking Time : 15 Mins |Makes: 12

     Samai millet | little millet  1/2 cup
     Jaggery    1/2 cup
     Small banana  2
     Cardamom powder  2 pinches
     Coconut bits  1-2 tblsp
     Ghee  4-5 tblsp 
     Salt  a pinch
Method:
  • Wash and soak the little millet for 2-3 hours.You can use kuthravali(barnyard millet) or thinai(foxtail millet) or varagu(kodo millet).
  • Drain the water and grind this in a mixie till it gets a coarse texture.
  • Add the banana and jaggery to this. 
  • Grind till the banana gets mashed completely.
  • Alternatively you can melt the jaggery with little water and filter it and keep aside.
  • Grind the batter with banana and add the jaggery syrup when it is warm.
  • Add a pinch of salt and mix well. 
  • Let this sit undisturbed for 6-8 hours.  
  • Let the batter consistency be like dosa batter.
  • Fry the coconut bits in 1 tblsp of oil till they become golden brown.
  • You can add 2 tblsp of grated coconut too. Fry this in ghee till golden brown and add.
  • Add this to the batter and add cardamom powder.
  • Mix well.
  • In a paniyaram pan add ghee till it fill 3/4th of the pan.
  • Pour one big spoon of batter to the paniyaram pan.
  • Keep the flame to medium.
  • Cook this till it is done on one side.
  • Gently flip this using a fork or a steel stick.
  • Cook this till it is done.
  • Repeat this for the rest of the batter too.
  • These appams will stay super soft inside and crispy outside even after 3-4 hours.



Millet nei appam

Method with step wise pictures:
  • Wash and soak the little millet for 2-3 hours.You can use kuthravali(barnyard millet) or thinai(foxtail millet) or varagu(kodo millet).
  • Drain the water and grind this in a mixie till it gets a coarse texture.
millet nei appam
  • Add the banana and jaggery to this. 
  • Grind till the banana gets mashed completely.
millet nei appam 2
  • Alternatively you can melt the jaggery with little water and filter it and keep aside.
  • Grind the batter with banana and add the jaggery syrup when it is warm.
  • Add a pinch of salt and mix well. 
  • Let this sit undisturbed for 6-8 hours.  
  • Let the batter consistency be like dosa batter.
  • Fry the coconut bits in 1 tblsp of oil till they become golden brown.
millet nei appam 3
  • You can add 2 tblsp of grated coconut too. Fry this in ghee till golden brown and add.
  • Add this to the batter and add cardamom powder.
millet nei appam 4
  • Mix well.
  • In a paniyaram pan add ghee till it fill 3/4th of the pan.
  • Pour one big spoon of batter to the paniyaram pan.
  • Keep the flame to medium.
  • Cook this till it is done on one side.
millet nei appam 5
  • Gently flip this using a fork or a steel stick.
  • Cook this till it is done.
  • Repeat this for the rest of the batter too.
  • These appams will stay super soft inside and crispy outside even after 3-4 hours.
Millet nei-appam
Notes:
  1. If the batter is too thick, it will make hard nei appams. 
  2. If it is too watery, add 1 tblsp of rice flour to this and bring it to the right consistency.
  3. You can add a pinch of baking soda to the batter before making the appams.
  4. Raw rice or sona masoori rice can be used instead of millet, to make these nei appams | unniyappam recipe.



      
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