People in Tamil nadu usually make
pori urundai and
nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click
this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam
![Nei-appam-recipe Nei-appam-recipe](//lh4.ggpht.com/-bb1hUgMEHY0/VH65EgR_fuI/AAAAAAAAjBM/yCcCU7r0J_Q/Nei-appam-recipe_thumb%25255B1%25255D.jpg?imgmax=800)
Thinai nei appam recipe
Nei appam recipe using Thinai/Foxtail millet
Cuisine: Indian
Category: Sweet
Serves: 12-15 nos
Prep time: 2 Hours
Cook time: 10 Minutes
Total time: 2H 10Minutes
INGREDIENTS
To grind
- Thinai/foxtail millet - 1/2 cup
- Wheat flour - 2 tbsp
- Banana - 1 no ( small-yelakki,poovan)
- Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet)
- Cardamom - 2 nos
- Grated coconut - 2 tbsp
- Rice flour - 1/2 tbsp
- Cooking soda - a big pinch
To cook
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METHOD
- Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency.
![thinai nei appam 1 thinai nei appam 1](//lh6.ggpht.com/-w2Lw9__r4Qw/VH65Is8BHhI/AAAAAAAAjBc/44iDod607N8/thinai%252520nei%252520appam%2525201_thumb%25255B3%25255D.jpg?imgmax=800)
- Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot !
Enjoy ! |
Note
- Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside.
- U can also add rave in place of rice flour.
- Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed.
- Serve & eat hot to enjoy its best taste.
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Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !
![Praying](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_u9sa_BC8X22o4lkq6nyAN9ILI82Hn7q4tFyCyC0ap6zlV4Hsar9R3AnWEtNLYSXQWZTuymsOHfkieI9A28UP4NL305AoM68OXL9kKkIQSxL1y4Z4Y7Mf_EU49s8w=s0-d)
7 comments :
so tasty and healthy paniyaram.. I have it in draft also and i did it without banana
Healthy paniyaram.. Love the texture...
Gorgeous crispy textured...panniyaram. ..It should have soft inside...sss😊😊😊😊
lovely recipe dear
yummy and healthy paniyaram!! lovely presentation!!
Looking nice.. healthy.
Wow!!! a delicious and healthy dish...love it!
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