Meena's Taste Mantra

Nai Appam | Unni Appam | Sweet Appam

Warm soft sweet appams are so tempting that you just cannot stop by eating one! Amma's appams are famous for their GOL-GOL shapes...as they are an art in the way she flips them in the Appam pan! Very tasty, easy to make these Appams are a great option as a sweet during festivals, puja or JLT!

Amma makes these appams during Avani Avittam, Ganesh Chathurti and Karthigai Deepam festivals as Naivedyam. She also makes this as prasadam for Ganapathy Homams! My nephew loves these appams and he makes it a point whenever he visits us or Amma visits him, Amma prepares a lot of these just for him. He loves to take them in his snack box or to gorge on one immediately when he is back from school!

Ingredients:
250 gms Rice, Raw
500 gms Jaggery
1/4 tsp Elaichi | Cardamom Powder
1 tblsp Fresh Coconut, diced into small pieces
1 tsp Ghee | Clarified Butter
Refined Oil, to make Sweet Appam

Method:

Wash the rice well and soak it in hot water for 4 hours. Our experience is that by soaking the rice in hot water we get softer Nai Appams.
Powder the Jaggery and keep aside.
In a small pan heat the ghee. Once the ghee is hot, add the coconut slices and fry them till the change color to a nice golden brown. Keep this aside.
Grind coarsely the soaked Rice by adding very little water.
Add the grated jaggery to coarsely ground rice and now grind them to a smooth batter. The consistency should be that of pouring.
Add elaichi powder and fried coconut slices, mix well.
The Nai Appams can be prepared immediately.
In a Appam Pan | Paniyaram Pan, add Oil and place this on medium flame.
Add a drop of batter and if it rises immediately to the top, it is an indication that the oil is of the perfect temperature to make the Nai Appams.
Pour the batter into each of the paniyaram dents. Once the appams are slightly cooked on the underside, turn them gently with a spoon and let the other side cook.
When the Nai Appams are cooked, remove them from the dents and make the next batch similarly. Add oil into the dents, if necessary.
Serve these Sweet Appams hot.

Please do try it and share your experience with us!

Note:

You can use Ghee | clarified butter instead of Refined Oil for frying the Nai Appams.

We have used:

1. Parimal Raw Rice

2. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.