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.
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.
