Neyyappam or Nei Appam
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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.
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
Author Vidya Narayan



  • 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


  • 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.


  • 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.