Topic started by R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on Fri Aug 23 17:07:52 .
All times in EST +10:30 for IST.

hi all,

can anyone of u help me with this neiappam recipe pls?

i checked out with few websites, but found the usual sweet appam recipe(wheat flour, banana, jaggery) and frying in ghee, but that is not the one i am expecting.

let me hope atleast one of u guys should be aware of this recipe, anyways, pls post the same before krishna jayanthi since i am intending to do it.

thanks a lot

Responses:

• From: Chitra (@ 65.177.16.255) on: Fri Aug 23 19:55:11
  
  Hello R,
  Is this the recipe you are looking for.
  Neyyappam:
  Ingredients:
  Raw long grain rice 3 cups (soak the rice for 4-6 hours and blend to a coarse consistency)
  All purpose flour 2 tablespoon (to prevent the Appam from sticking to the Appam griddle and to make the inside soft and fluffy.)
  Light brown sugar (½ - ¾ lb)
  Salt a pinch
  Baking powder a pinch
  Cardamom powder ½ teaspoon
  Copra or fresh coconut piece sliced in to ¼ inch cubes (2 tablespoon)
  Mix all the above ingredients and make a batter of dropping consistency like that of Dosa batter. (If too thick, the inside of the Appam will remain uncooked.)
  Keep the batter outside for at least 6 hours. You may make the batter at night and make the Appam in the morning.
  Method:
  It is best to make this in Appam griddle. The one I have has seven moulds in it. The appams made in this will be hemispherical. If you don’t have an Appam griddle, you can use a wok. The Appams made in a wok may be flatter. If using a wok to make the appam, you may need more oil to fry them. You may use oil, or a mixture of oil and ghee.
  Before heating up the griddle, I use non stick spray like Pam. Heat it up and then pour about ½ tablespoon ghee in each mould. Then pour the batter in each mould until it is half filled. When the bottom half is browned, turn it upside down with a fork to cook the top portion. When fully cooked remove the Appam and drain it on paper towel. Use fresh ghee to make the other batch and repeat this process until all the batter is used up.
  The Appam can be eaten, warm or cold. It will keep in a refrigerator for a couple of weeks.
  
  
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Mon Aug 26 05:29:05
  
  hello chitra,
  
  what i heard was different, like they use ghee(nei) with jaggery in the place of brown sugar? when i make appam, wont keep outside. as soon as the batter is ready, immediately pour it in the oil, that is how, in TN, people used to do.
  
  finally, i will give a try and let u know. before that, pls clarify me with brown sugar.
  
  thanks
  
  
• From: Chitra (@ sdn-ap-019txhousp0040.dialsprint.net) on: Mon Aug 26 11:24:47
  
  Hello R,
  While making the batter, I don't add ghee. Ghee is used during the frying stage. You may use jaggery, in place of brown sugar. If you keep the batter outside for a few hours, the ingredients will soak and expand and will give fluffiness to the appam.
  The brown sugar I mentioned is the one we get from US supermarkets. It is available in plastic bags as powdered sugar, (2lbs) in light brown and dark brown color. I use light brown sugar, but if you want the color of the appam darker, you may use dark brown sugar.
  Hope this helps.
  
  
• From: Mrs.Mano (@ cdc498.emirates.net.ae) on: Fri Aug 30 11:48:51
  
  Hello R,
  Here is a method of making 'neyyappam' of Tamilnadu.This is similar to mrs. chithra's method, but with some changes. Powder 150gms jaggery, add a little water that is enough to cover the jaggery and heat it on a wok. Mix well and take it out before it changes into 'kambi paahu'.cool it.Soak 2 cups raw or basmathi rice for 1 hr and grind it very nicely. Add 1/2 cup plain[maidha] flour, a pinch ofsoda bi carbonate,2tbsps fresh-shredded coconut,1 tbsp butter,1sp cardamom pr, jaggery water and one mashed banana.mix well.The batter concictency must be like'thosa'. Keep this covered for an hour. Then pour ghee on all the moulds ofa 'kuzhi paniyara chatti'and make neyyappams.
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Thu Oct 10 03:11:13
  
  thks for ur replies, will give u my feedback soon after trying..
  
  

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