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
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
- 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.
- Usually, raw rice is used in making Nei appam. But I have used both raw rice and boiled ponni. Both have come out well.
- Use only a small variety of bananas.
- You can adjust the sweetness as per your requirements.
- If you don’t have thinly sliced coconut, add grated coconut.
- The batter need not be very smooth.
- The batter should not be watery or thick. It should be in pouring consistency.
- If you want to make this vegan, instead of ghee use coconut oil.
Nei Appam/Unni Appam
Ingredients
- 1 1/2 Cup Raw Rice
- 2 Nos Banana Small variety
- 1 – 1 1/2 Cups Powdered Jaggery
- 1/4 Cup Coconut Thinly Sliced
- 2 Tsp Sesame Seeds
- Salt A Pinch
- Ghee/Clarified butter As Needed
Instructions
- Soak Raw rice for at least 4 hours.
- Wash the rice and grind it with 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 in a bowl. In a pan, add a spoon 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 hot pan.
- Pour this into the batter and add a pinch of salt.Let the batter rest for atleast 2 hours in room temperature.
- Heat paniyaram pan . Add a tsp of ghee in each hole. When it is hot enough, pour the batter in each hole.
- When one side is cooked flip it to other side using skewers or a knife.
- When cooked till golden, remove it to tissue. Repeat till the batter is finished.Serve warm.
Notes
- .It will stay good for on for two days in room temperature. You can store it in air tight box in refrigerator for three to four days.
- Usually raw rice is used in making Nei appam. But I have used both Raw rice and boiled ponni . Both have come out good.
- Use only small variety of banana.
- You can adjust the sweetness as per your requirements.
- If you don’t have thinly sliced coconut, add grated coconut.
- The batter need not to be very smooth.
- The batter should not be watery or thick. It should be in pouring consistency.
- If you want to make this Vegan,instead of ghee use Coconut Oil.
Nutrition
Pin Nei Appam
Other Vishu /Tamil New year recipes from fellow bloggers are
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
This looks absolutely delicious and advance happy vishu 🙂
Thank you Priya 😊.. Happy Vishu to you too
Dear..how does it get broken sometimes
It should be either the pan is not hot or the grinding is not done properly.
Hmm.. Should be the batter issue as you said
Maybe..let me know when you get it right
Dear..why sometimes it breaks consuming too much oil…
When you pour batter before the pan is really hot, it consumes lot of oil..the pan should be really hot..hope this helps
Looks yummy!! I love paniyarams or appo as we call it; awesome share dear 🙂
Thank you 😊
Lovely colour and texture! I hope I can find the special pan to make these. Will baking them in muffin tray will do the trick? I sooo want to try them!
Thank you 😊…but unfortunately I don’t think it would tastes same when you bake… still I would love to know how it turns when you try to bake
I find Unni Appam very addictive and cannot stop myself from eating these one after the other. Not good for the waistline. 🙂 But what the hey! we live only once.
Haha.. indeed..I don’t mind my waistline for some dishes… thank you 😊
Wishing you and your family a very Happy Vishu. Great collection of recipes and thank you for including mine as well. Who can resist neiappams? I certainly cant and can eat that entire jar of appams in a jiffy. Hot ones loaded with ghee (i dont mind the ghee either) cannot just beat anything else in the world for a Keralite. Great share and loved your Kani set up. PS – is that appam patra cast iron one? Looks pretty neat!
Thank you so much dear… glad I got amazing recipes from talented bloggers like you. It is not cast iron ( does indalium called cast iron).. thank you once again 😊
My pleasure dear. Thanks for the feedback.
You are always welcome 😊 dear
My pleasure entirely and thanks for the info. Will keep an eye out for this.
You are always welcome Vidya 😊
Happy Kerala New Year to you! Your dish looks lovely and perfect for any celebration! 😀
Thanks so much for sharing this with us at Fiesta Friday today! 😀
Thank you 😊
Nei appam sounds delicious. Something like gulgule of Bihar. Loved it. Bookmarking it to try later. Thanks for the recipe.
It’s really amazing to know how similar recipe with different names spread over the country… thank you 😊
Welcome dear 😍
Lovely texture of the nei appams, I can just keep having these, cant stop at one they are very addictive. Lovely recipe.
Thank you Soma 😊
My favourite.. I love anything made with jaggery.
Thank you 😊
Would love to have some appam rite now, alluring and very addictive they are na, hard to take my eyes from those beauties, too good they are.
Thank you Priya 😊
WoW this looks so delicious, happy new year to u & ur family..thanks a lot for including my recipe in your beautiful post 😊
Thank you 😊
I think I’d like thiis. Looks yummy!
You will..give a try😊..thank you 😊
It’s a very delicious appam! beautiful kani and wish you a very happy Vishu in advance!
Thank you dear 😊 Happy Vishu to you too