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Instant Nei appam
Easy and instant gluten free nei appam made using rice flour
Festival recipes,, Sweet, Traditional sweet
Festival recipes, Janmashtami recipes
Water as needed
ghee + ghee to cook nei appams
A tiny pinch of salt
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.
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.