A soft and delicious South Indian recipe made with wheat flour, rice flour, rava,
grated coconut and sweetened with jaggery or banana. It makes a perfect festive
sweet.
Serves: 4
Cooking time: 60 min
Ingredients
- Wheat Flour - 1/4 cup
- Rice Flour - 1/3 cup
- Fine Rava - 1/2 cup
- Jaggery - 3/4 cup
- Water - 1/2 cup (for jaggery syrup)
- Cooking Soda - 1/4 tsp
- Elachi powder - a generous pinch
- Coconut grated - 2 tbsp
- Salt - 1/8 tsp
- Aashirvaad Svasti Pure Cow Ghee to fry
Preparation
- Melt jaggery in 1/2 cup of water. Strain to remove impurities and set the jaggery
syrup aside.
- In a mixing bowl, add rava, wheat flour and rice flour and whisk it well. Now add
the jaggery syrup and continue to mix, making sure no lumps are formed.
- Add water to form a slightly runny batter. Then add the grated coconut and cardamom
powder. Mix well till you get the right consistency.
- Add baking soda to the batter and mix it well.
- Once the batter is ready, heat a paniyaram pan and add ½ teaspoon of Aashirvaad
Svasti Ghee in each partition/hole of the pan. Aashirvaad Svasti Ghee not only cooks
and fries the appams but it also enhances its taste and gives it a delightful aroma.
- Fill each hole/partition with the batter and cover with a lid to allow it to cook.
- Turn it over and cook the other side for another 2-3 minutes until its dark brown.
- Carefully transfer the Nei Appams to a plate and serve them hot.
Recipe prepared by ITC Hotels Chefs