Neiappam | Sweet Appam | Janmashtami Recipe (2024)

5 from 63 votes

Course: Dessert, Festival, Snack

Cuisine: Indian, South-Indian

Keyword: Avani avittam appam recipe, Festive food, How to make janmashtami neivedhiyam neiappam, How to make sweet appam, Jaggery based sweet for festival, karthigai deepam neiappam recipe, Neiappam recipe, Tambrahm food

Prep Time: 4 hours hours

Cook Time: 30 minutes minutes

Total Time: 4 hours hours 30 minutes minutes

• 1.5 cups raw rice i used ponni raw rice
• 6 tablespoon whole urad dal/black gram dal/Uluntham paruppuu
• ½ teaspoon methi seeds /fenugreek seeds/venthayam
• ¼ cup freshly grated coconut
• 1.5 cups grated jaggery equal to that of rice measurement
• 2 small ripened bananas poovan or elakki variety banana
• 4 pods of cardamom with the skin
• 3 cloves
• ½ cup ghee for frying the appams

• Take together rice, dal and methi seeds in a large bowl. Wash it with plain water 2-3 times and drain. Soak them together, in plain water for 3-4 hours.

• After the said soaking time, drain any excess water from the rice and dal. Measure the other add-ons like coconut, cardamom and cloves and jaggery.

Let us Grind the batter

• Divide the rice mixture into two batches for grinding. Grind the first batch soft with ¼ cup of water. Transfer the ground batter into another vessel.

• Take the second batch of rice mixture, to this add fresh coconut, cardamom pods, cloves and banana. Grind it to a coarse texture.

• No need to add water to the second batch as we have banana to ease grinding. After grinding to a coarse texture, add the grated jaggery to the batter and grind again.

• Do not grind it very smooth. We need a bit of coarseness to get the crisp and crunch.

• Transfer the ground batter to the same vessel and mix both the batches of batter well. Let the batter rest for 15 minutes.

Let us Make Sweet Appam

• Heat a paniyaram/ableskiver pan. I used my cast iron paniyaram pan. Keep the heat simmer.

• Add ghee to each of the holes and brush the hole with the melted ghee using a silicon brush.

• Pour half a ladle of batter into each hole or fill ¾ of the hole with batter. Add more ghee on top. Cover and cook for 2 minutes. Make sure to keep the flame simmer.

• Remove the cover and check, the appams will be cooked with beautiful holes on top and bottom will be brown. Using a skewer, turn the paniyaram and cook on the other side too for a minute without cover. Add more ghee.

  See Also

  The Ultimate Guide to Daal Recipes in the Pakistani & Indian Manner

• i have a 7 hole paniyaram pan. I use a teaspoon of ghee to brush the pans and another 2 teaspoon of ghee for cooking the paniyaram both sides. So a 1 tablespoon of ghee shared with 7 paniyarams.

• Remove the paniyaram from the pan with the skewer. Repeat the process for batter. I got around 40 paniyarams for the above measurement.

Storing Instructions

• Leftover batter can be refrigerated for 3-4 days. I have kept it only for 4 days. Leftover paniyaram can be refrigerated in an air-tight container for 3 days. While serving, reheat the paniyaram in bursts of 20 seconds and serve.

• Be cautious while reheating, there is a chance of paniyarams bursting if you do it continuously. First time reheat for 20 seconds, then reheat for another 10 seconds if you prefer more hot.

• Keep the flame sim while cooking the neiappam. If you try to increase the flame high to cook fast, the outer of the appam will cook and burn quickly. So have patience. Keep flame simmer and cook.
• This soaking and grinding of batter doesn't need any leavening agent to get the paniyaram fluffy. In case by any chance, you find the paniyaram dense, add 2 pinches of baking soda, mix well and make paniyaram.