Here is a recipe for simple festive recipe – Nei Appam. This is the sweet version of the usual kara paniyaram. I usually use my idli/dosa batter to make spicy kuzhi paniyarams. This sweet paniyaram however requires some prior preparation, although it is very easy. Soft, fluffy, dark brown appams oozing of cardamom and ghee flavors make it irresistible to stop eating these beauties 🙂
Traditionally, these nei appams are made with few core ingredients – raw rice, jaggery, banana, cardamom powder and ghee. With the natural sugars in banana and jaggery, these sweet paniyaramas turn out a deep dark brown, usually crispy on the outside but very soft inside. This recipe is almost a staple at our house and I learnt it from my mother-in-law even before getting married into the family. Sometimes, we do add some coconut but for this version, I skipped coconut.
So, I made Nei Appam in a cast iron paniyaram pan that was from Essentialtraditionsbykayal and it is one of the best things to happen in my kitchen. It is of the perfect size, making 7 paniyarams in a go and the best part about it is even heating. The pan is pre-seasoned, so it is easier to start using it. The bottoms of the appam turn crispy and golden in less than a couple of minutes and then, I usually use a tiny spatula to flip it over. Within minutes, most delicious sweet paniyaram will be ready.
How to make Nei Appam | Easy Sweet Paniyaram
📖 Recipe
Detailed step-wise picture recipe of making Nei Appam | Easy Sweet Paniyaram
Wash and soak the raw rice in enough water for minimum 2hrs.
Drain the water completely and grind it into a smooth paste. Sprinkle 1-2 tablespoon of water if required. To this, add chopped bananas.
Next add jaggery powder too and grind into a smooth batter. With jaggery, the batter becomes slightly runny.
Add cardamom powder and mix well.
Heat a appe/paniyaram pan with 1 teaspoon of ghee in each cavity.
Just before making the paniyaram, add cooking soda and mix well.
Pour 1-1.5 tablespoon of batter into each cavity. Don’t fill it to the brim.
As the paniyarams cook, they fluff up and raise.
As the bottoms becomes golden and firm, gently flip them over.
When the paniyrams turn deep brown all over, remove from pan. Repeat the same with rest of the batter.
Serve hot with a cup of coffee/tea.
Recipe Notes
It is optional to use cooking soda. As the batter is not fermented, it yields softer paniyarams. For best results, use ripe banana. It is optional to run it in a blender though. Ghee makes these paniyarams really rich, you can use a mixture of ghee and oil if desired.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
