Nei Appam/Unni Appam

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: Indian

Servings: Pieces

Calories:

Author: Lathiya

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.

.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.