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August 23, 2013


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rice appam-copy
Every year i plan to post gokulashtami recipes in advance but it never happened Disappointed. I am happy this year i could make it at least 4 days in advance.I started our janmashtami/krishna jayanthi celebration with this easy n quick nei appam recipe..I’ll blog vella seedai & uppu seedai in the upcoming post.
I usually make appam using wheat flour & banana .My MIL also makes an appam using raw rice which is our family favourite.But I wanted to try a quick appam recipe without soaking rice & using banana . When i was going through my cook books i got this recipe given by Mrs. Mallika badrinath. I tried the recipe as such but i was not happy with the result.It came out crispy  & tasty but it looked dry & a bit hard . So I just added little cooking soda & it made a great change to the recipe. It came out super soft n fluffy with crispy outer layer..I was very happy & thought of blogging it for gokulashtami..With superb flavor of ghee ,it was awesome.If u r ghee conscious like me , use oil for frying..Tongue out . It tasted good for both..I used paniyaram pan for shallow frying. U can also try deep frying , it looks like chettinad vellai paniyaram. with flower edges.U can see that picture in step by step clicks..Friends , do try this easy appam recipe for krishna jayanthi & let me know ur feedback..

Rice flour appam copy

Easy nei appam

Easy nei appam Easy nei appam recipe using rice flour and rava for gokulashtami and karthigai deepam
Cuisine: Indian Category: Sweet Yields: Serves 3
Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

For batter
  • Store bough rice flour – 1/3 cup
  • Fine Rawa / sooji – 1/2 cup
  • Wheat flour OR Maida – 1/2 cup
  • Grated jaggery – 1 cup
  • Grated coconut – 3 tbsp
  • Cardamom powder – 1/4 tsp
  • Cooking soda – 1/4 tsp
  • Salt – a pinch
  • Cooking oil or ghee – As needed
  • Water – approx 1.25 – 1.5 cups

  • In a wide bowl , take all the ingredients mentioned above & mix well adding required water..The consistency of batter should be semi thick & pourable.
appam tile1
  • In a paniyaram pan , add 1/2 tsp of ghee in each hole & pour the batter. Cover cook for few minutes in medium flame. Flip it using a spoon or a small stick like thing ..cook again for few minutes till u get a nice golden brown color..
appam tile2
  • If u want to deep fry , heat a pan with little oil & pour the batter using a small ladle & deep fry one by one to get a nice shape.
appam tile3
Remove & serve hot or cold.


  • Consistency of batter is important..It should not be too thick or thin.
  • U can also use cooking oil instead of ghee. I used ghee for my daughter & oil for ourselves.But add it generously..
  • Always cook in medium flame else it will be burnt..I felt the color of appam turned darker for ghee than oil. 
  • This appam stays soft for long time. It tastes crispy when hot & soft when cold..
  • If u want to skip adding soda , u have to add 1 ripe mashed banana.
  • If u want the appam to be crispy & not soft , skip soda & try. But u should eat it really hot otherwise it will look dry..


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