Neyyappam / Nei Appam / Kerala Sweet Appam Recipe

Neyyappam, Nei Appam, Sweet Appam, a traditional Jaggery based dessert from Kerala. Made as Neivedyam for Karthigai Deepam, Gokulashtami or Krishna Jayanti.

Neyyappam / Nei Appam / Kerala Sweet Appam Recipe

Blogging today about a delectable dessert from Kerala. One of Kerala’s signature traditional sweet or dessert recipe, that is loved all over. Presenting Neyyappam, also known as Nei Appam, Kerala Style Sweet Appam Recipe.

While there are many recipes and versions of this traditional sweet, this is a traditional recipe where Nei Appam is made with Rice that is soaked and ground into a batter.

This recipe also calls for No Baking Soda or addition of wheat flour.

Neyyappam Served as Prasad for Gokulashtami
Golden brown and Delicious Neyyappams

Some other Traditional South Indian Dessert Recipes for Neivedyam on the blog are Pal Payasam (Milk Kheer), Semiya Payasam (Vermicelli Kheer) and Nendra Pazham Pradhaman (Kerala Banana Payasam)

What is Neyyappam?

  • Neyy or Nei means Ghee or clarified butter. The delicious fritters are cooked in ghee.
  • Note – Some add 50% oil and 50% ghee but I dare not tweak traditional recipes, especially taught by Ma. Cook this entirely in ghee and just enjoy that first heavenly bite.
  • Appam” means pancakes.
  • Neyyappams are Rice and Jaggery based sweet fritter that is deep fried in ghee or clarified butter.
  • They are made in Appakara or Paniyaram Pan and are a must have on the menu, be it a pooja or religious festival at home.
  • Neyyappam resemble more like dutch mini pancakes.
  • The sweet appams are made for Avani Avittam, Gokulashtami, Karthigai Deepam and Ganesh Chaturthi.

Ingredients

  • Short Grain Rice (I have used Ponni Raw Rice). Alternates can be Sona Masuri, Kolam etc. Please do not use Basmati Rice for the recipe.
  • Jaggery (I have used Organic Jaggery). Use a darker variety of Jaggery.
  • The colour of the appams depends largely on the variety of jaggery used.
  • Banana – Used to soften the appams and it does add a great taste.
  • Cardamom and Dry Ginger Powder {chukku podi} – Aroma and taste.
  • Coconut pieces – Adds a bite or crunch to the appams. Highly recommended for the traditional touch.

How to Make Neyyappam?

While there are many methods and ingredients used, the recipe I share today is a traditional one.

Some make this with ready made rice flour, more like an instant appam. While others make this with wheat flour instead of rice.

The traditional recipe, calls for soaking the rice for couple of hours, grinding it smoothly with very little water and then adding the jaggery, cardamom, couple of Eliachi bananas and most important, a tsp of ground dry ginger or chukku podi.

Ma always added bits of finely sliced coconut and I follow the same. It adds a lovely taste and crunch to the recipe.

Since this recipe is quite challenging for beginners, I have noted down the most common mistakes below with solutions that would help you sail through the process of making Neyyappam at home. Please read below –

Kerala's Traditional Dessert called Nei Appam or Neyyappam
Neyyappams served as Prasad

Most Common Mistakes Made while cooking Nei Appams

  • The gas flame should be low and allow the appams to cook slowly to attain the deep brown colour.
  • Hard Appams or uncooked centre? Not resting the batter – Allow the Batter to rest on your kitchen counter top for atleast an hour before making Appams. It would be spongy and soft in texture.
  • Do not add excess water while grinding the soaked rice. Use a tbsp to add water. It should be smooth in texture without any coarse bits. Tip – Grind it in a chutney jar in small portions to attain smooth texture.
  • Bananas – Added for taste, provide softness to batter. Do not Skip. You can use any variety but should be ripe. If you are using a big bananaOne is enough. In case you are using small bananas, use 2 nos.
  • Jaggery – Melt it with couple of tbsps of water and immediately strain. Cool it for sometime and add it to the rice batter. Do not achieve one string consistency etc, it would lead to hard Appams.
Neyyappam is Crispy on the edges and soft inside
Enjoy Neyyappam’s piping hot!

If you own a Cast Iron Appakara or Paniyaram Pan, the Appams would turn amazing! I highly recommend that.

Sadly, I don’t own the cast iron appakara and had to make do with the Non-Stick Paniyaram pan that has small cavities. The taste, remains unaffected!

Now let us look at the step by step process of making Neyyapam at home

Step by Step process to make Neyyappam at home

  • Wash and Soak 1 cup of Raw Rice for 3 hours.
  • Soaking for 3 hours is recommended even for small quantity. It helps in easy grinding.
  • Heat a pan on low flame, add 1 cup Jaggery and couple of tbsp of water (to prevent from burning).
  • Allow the jaggery to melt. Switch off the flame and strain the jaggery in a vessel for impurities. Allow it to cool.
  • Drain the soaked rice, grind it in small batches until smooth. Remove the contents in a vessel.
  • Now grind the bananas and add it to the rice batter.
  • Add the strained jaggery liquid along with cardamom and dry ginger powder.
  • Mix well and allow it to rest for one hour.
  • After an hour, heat a paniyaram pan, add ghee.
  • Slowly pour the batter in the paniyaram pan cavities. Ensure the flame is low at all times.
  • The ghee has to float on top. It will help achieve the caramel brown colour on the top and sides as well.
  • Do not restrict the ghee quantity for soft spongy appams.
  • Cover the paniyaram pan and allow it to cook for few seconds.
  • Once the sides have browned a little, flip the appams, cover and cook again for few minutes.
  • Repeat the process with the rest of the batter. Serve warm.
  • The recipe yields 25 small appams.

The detailed quantities and recipe is given below, please check it out. First timers, please read the recipe and tips carefully before beginning.

Neyyappam or Nei Appam

Neyyappam, Nei Appam, Kerala Sweet Appam Recipe

Neyyappam, Nei Appam, Sweet Appam, a traditional Jaggery based dessert from Kerala. Made as Neivedyam for Karthigai Deepam, Gokulashtami or Krishna Jayanti.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Indian, South Indian
Keyword: Appam recipe for Karthigai Deepam, Janmashtami Recipes, Kerala Sweet Appam, Nei Appam Recipe, neyyappam, Pilayar Chaturthi Recipes, Traditional Kerala Desserts, Uniappam
Prep Time: 4 hours
Cook Time: 40 minutes
Total Time: 4 hours 40 minutes
Servings: 25 pieces

Ingredients

  • 1 cup Raw Rice I have used Ponni Raw Rice
  • 1 1/2 cup Water for soaking rice Extra 2-3 tbsp for melting jaggery
  • 1 cup Jaggery Grate and level the jaggery
  • 2 nos. Bananas Small Eliachi Bananas used for the recipe
  • 1/2 tsp Dry Ginger Powder or Chukku Podi
  • 1/4 tsp Cardamom Powder or Eliachi Powder
  • Ghee or Clarified butter as required for cooking appams

Instructions

  • Wash and Soak 1 cup of Raw Rice for 3 hours. Soaking for 3 hours is recommended even for small quantity. It helps in easy grinding.
  • Heat a pan on low flame, add 1 cup Jaggery and couple of tbsp of water (to prevent from burning).
  • Allow the jaggery to melt. Switch off the flame and strain the jaggery in a vessel for impurities. Allow it to cool.
  • Drain the soaked rice, grind it in small batches until smooth. Remove the contents in a vessel.
  • Now grind the bananas and add it to the rice batter. Add the strained jaggery liquid along with cardamom and dry ginger powder. Mix well and allow it to rest for one hour.
  • After an hour, heat a paniyaram pan, add ghee.Slowly pour the batter in the paniyaram pan cavities.
  • Ensure the flame is low at all times. The ghee has to float on top. It will help achieve the caramel brown colour on the top and sides as well.
  • E Do not restrict the ghee quantity for soft spongy appams.Cover the paniyaram pan and allow it to cook for few seconds.
  • Once the sides have browned a little, flip the appams, cover and cook again for few minutes.
  • Repeat the process with the rest of the batter. Serve warm.

Notes

  • Use a dark colour jaggery for best results. 
  • Use ghee or clarified butter for making appams. The quantity of ghee is not mentioned as it depends on how much is required (absorbed by appams). I have used Cow ghee. 
  • Have patience while the appams are cooking on low flame, do not flip them unless you see the sides browning up. 
  • The centre of appams usually takes time to cook, always cover and cook the appams for the first few minutes to achieve perfectly cooked centre. 

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Vidya Narayan

Views: 1779

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 4 Comments

    1. Thank you so much

  1. Wonderful! V make almost similar ones, Goad Appe in Karwar!

    1. Thanks Pooja, yes these appams do have a lot of variety.

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