An all time favourite, and the part I love most about Karthikai – Nei Appams! I would always ask Amma why she wouldn’t make it on any other day as a snack. I think its only after I grew old enough to realise the amount of love handles the appams give you, did I forgive Amma for not letting us indulge in this often Don’t moms always know best?!! I think the yearly wait made the Nei Appams taste even better, and savour them even more! Want to know more about Karthikai festival and a very interesting symbolism? Lookie here.
As promised, Im sharing Amma’s recipe for Nei Appam, and hope you will find it useful. Happy Karthikai wishes to y’all!
- Rice – 2 measures (Amma uses the ‘paav’ glass for her rice and jaggery measures here)
- Jaggery – 1 measure
- Grated Coconut – from 1/2 shell
- Dried Copra – 1 cup (finely chopped pieces)
- Ripe Bananas – 2 nos (medium sized)
- Elaichi powder – to taste
- Ghee and oil in equal measures.
Equipment: Paniyaram chati / Appam skillet / Pancake puff skillet, and an Appam Stick to remove the appams from the skillet. This is what the skillet looks like:
Serves: Makes about 40-45 pieces (yield could be more if the impressions in your appam skillet aren’t too deep)
- Soak the rice for 8 hours.
- Grind the rice to a smooth paste with as less water as possible.
- Add the jaggery and bananas. Grind for 5 more minutes.
- Transfer to a deep vessel and add the grated coconut, copra pieces and elaichi powder.
- Allow batter to sit for 3 hours.
- Heat the appam skillet and pour 2 tbsps oil + 2 tbsps ghee in each impression (Keep the oil : ghee ratio as 1:1 – this is the secret to perfect Appams).
- Fry on a really low flame, till the appams turn golden brown all around (Use the steel appam rod to turn the appams around once one side is uniformly done).
- Allow to cool and serve warm. Sinfully yummmmmmmmy!