Nei Appam /Unniappam – a Gluten free Delicacy

Vishu/ Kerala New year is around the corner. This Nei appam is Kerala special which is must in Vishu sadhya. Hope you enjoy making this.

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Nei Appam – Vishu Special

In Kerala, Vishu falls on April 14. Vishu is Kerala New year and celebrated by Malayalees all over the world. On previous day night, the grownups of the family arrange Fruits, certain veggies, a new dress, jewels, and coins in front of Lord Krishna’s picture along with lesser with a mirror. On the next day, in the early morning, everyone wakes to see this arrangement first. Then the grown-up of the family blesses others by giving money. Kids will be excited as this is the time they get lots of pocket money from all the elders of the family.

Picture Courtesy – From Internet

Then after a bath, wearing a new dress kids will be out to play while the ladies of the family start preparing a scrumptious feast. It starts with papadam, Nei appam, and the list grows to Kalan, Olan, Uperi, Mezhukupurati, Aviyal, Madura Curry, Sambar, Rasam, Moru Curry, Erissery, Pulissery, Pradaman.

Nei Appam is considered one of the favorite dishes of Lord Krishna and is given as prasadam in temples too.

How to make Nei Appam

Nei appam or Unni appam is a gluten-free delicacy. It needs just a handful of ingredients and a special pan. Yes, you need paniyaram pan like this.

Paniyaram Pan

It is usually made with raw rice, but I have tried it with raw rice and boiled ponni rice. You need a small variety of bananas for this. For some reason, the normal big ones don’t work for this (I have tried). You have to soak the rice for a minimum of 4 hours and grind it along with grated jaggery and banana. Let it stay at room temperature for about 3-4 hours. Then, ghee-roasted coconut chunks and sesame seeds are added to the batter, and Nei appams are made ina paniyaram pan.

How does Nei Appam taste

Nei Appam is mildly sweet. The coconut and sesame seeds you get in between make this incredible. Usually, Nei appam is made in ghee/clarified butter. But if you are many diet-conscious then you can use coconut oil (I don’t mind using ghee as nothing can compensate for the taste). It is usually a snack.

How long  can I store this

It can be stored at room temperature for a day or two. If stored in the refrigerator, it stays for a week. But remember to thaw it before serving.

Other Kerala recipes in this space are

Palakkad style Sambar

Ulli Theeyal

Pazham Pori

Appam

Puttu

Sukhiyan

Chakka Varattiyathu

Nei appam recipe

INGREDIENTS

Raw Rice – 1 1/2 Cups

Banana small variety – 2

Powdered Jaggery – 1 to 1 1/2 cups

Coconut – 1/4 cup thinly sliced

Sesame seeds – 2 tsp

Salt – a pinch

Ghee/ Clarified butter – As needed

METHOD

• Soak raw rice for at least 4 hours.
• Wash the rice and grind it with a little water in a mixer or blender.
• Once the rice is ground, add chopped banana and 1 cup of jaggery and grind it.
• Check for sweetness. If not enough, add more jaggery and grind it to a smooth batter. No matter if little coarse.
• Pour it into a bowl. In a pan, add a spoonful of ghee. When it’s hot roast thinly sliced coconut pieces till golden then add sesame seeds.
• Switch off and roast the sesame seeds in a hot pan.
• Pour this into the batter and add a pinch of salt. Let the batter rest for at least 2 hours at room temperature.
• Heat paniyaram pan. Add a tsp of ghee to each hole. When it is hot enough, pour the batter into each hole.
• Once it is cooked flip it to the other side using skewers or a knife.
• When cooked till golden, remove it to tissue. Repeat till the batter is finished.
• Serve warm.

NOTES

1. It will stay good for two days at room temperature. You can store it in an airtight box in the refrigerator for three to four days.
2. Usually, raw rice is used in making Nei appam. But I have used both raw rice and boiled ponni. Both have come out well.
3. Use only a small variety of bananas.
4. You can adjust the sweetness as per your requirements.
5. If you don’t have thinly sliced coconut, add grated coconut.
6. The batter need not be very smooth.
7. The batter should not be watery or thick. It should be in pouring consistency.
8. If you want to make this vegan, instead of ghee use coconut oil.

Pin Nei Appam

Other Vishu /Tamil New year recipes from fellow bloggers are

Bamboo Rice Payasam

Pal Payasam

Raw Mango Pickle

Kodo Millet Paniyaram for healthy breakfast

Vegetable Paniyaram another addition to healthy breakfast.

Sending this recipe to Fiesta Friday this week co hosted by Ginger and Julianna.

Sending this recipe to CookBlogShare