Nei Appam

I  made these Nei Appams for Neivedyam today for Thiru Karthigai Deepam. We celebrate this festival for the well-being of our brothers and light oil lamps around the house in the evening.

I learnt these from my mother in law who is an expert in making these. Still my nei appams can never match the taste she achieves every time.

Ingredients

Raw Rice - 1 cup
Jaggery - 1 cup
Cardamom - 4 nos
Ghee - to fry
All purpose flour - 1 tbsp

Method

• Soak the raw rice for about 3 hours
• Drain water completely and grind smooth along with jaggery to a smooth paste
• While grinding you would notice that jaggery will give out water.
• Once ground, transfer to a container and add the powdered cardamom
• Let this batter ferment for about 3 hours
• Just before frying the appams, add the flour and give it a nice mix.
• Drop small ladles of appam batter in hot ghee in the appam moulds and flip to cook
• You may also use a combination of oil and ghee if you feel the ghee is too much to take.

Enjoy!!!