Neyyappam/Unni appam is the traditional sweet recipe in Kerala and Tamilnadu made of rice flour and jaggery. It is also called as rice pancakes. Neyyappam is mainly made on Aavini avittam and Karthigai Deepam. It can be stored in an air tight container for about a week. You can make it in traditional bronze appa kaaral or in non-stick. it is similar to Dutch Aebleskiver.

Check other sweet recipes 

Rava kesari

Sweet ragi puttu

Puffed rice chikki

Aval pori

Nel pori 

Modhagam

Thengai pooranam

Ellu chiguli / Stuffing for Ellu kozhakkattai

Neyyappam/Unniyappam

Thiruvathirai kali

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Neyyappam / Unniyappam

Niranjana Sankaranarayanan

Neyyappam is the traditional sweet recipe in Kerala and Tamilnadu made of rice flour and jaggery. It is also called as rice pancakes. Neyyappam is mainly made on Aavini avittam and Karthigai Deepam. It can be stored in an air tight container for about a week. You can make it in traditional bronze appa kaaral or in non-stick. it is similar to Dutch Aebleskiver.

Other traditional sweets

Nel pori

Aval pori

Sweet ragi puttu

Modhagam

Thengai pooranam

Ellu chiguli / Stuffing for Ellu kozhakkattai

Thiruvathirai kali

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Soaking time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert, Sweet

Cuisine Indian, South Indian

Servings 15 Appams

Equipment

• Appe pan
• Mixie

Ingredients

  

INGREDIENTS

• 1 cup Raw rice
• 1-1.25 cup Jaggery
• 1/2 tsp Cardamom powder
• 2 tbsp Coconut thinly sliced
• 1/2 No Banana

Instructions

 

• Soak the rice in water for 1.5 hours.
• Drain the water completely and spread it on a kitchen towel or dhoti.
• Grind it to a nice flour. Sieve the flour and grind again to make fine flour.
• Take jaggery and add 1/4 cup water to dissolve the jaggery.
• Strain the jaggery water to remove the dust particles.
• Grind the banana and mix with jaggery syrup. We can also mash it instead of grinding. It helps in making soft appams.
• Add thinly sliced coconut and cardamom powder. Mix well.
• Add the flour into the jaggery syrup and mix well to make a thick batter.
• Keep it aside for 10 minutes.
• Keep Appa kaaral in the stove and add two drops of ghee & oil into each hole and allow it to heat.
• Now add the batter into the holes and allow it to cook.
• Gently turn it with a stick to cook the other side.
• Appam will be golden brown in colour.
• You can serve it hot or cold. Shelf life will be for three to five days.

Video

Notes

When we make it in bronze pan, it gives best appams that are traditionally made. It will appear big like a lemon sized balls.
When we make in non-stick pan, it appears small.

Keyword Appam, Avani avittam, Neyyappam, Sabudhana appe, Unniyappam

INSTRUCTIONS

• Soak the rice in water for 1.5 hours.
• Drain the water completely and spread it on a kitchen towel or dhoti.
• Grind it to a nice flour. Sieve the flour and grind again to make fine flour.
• Take jaggery and add 1/4 cup water to dissolve the jaggery.
• Strain the jaggery water to remove the dust particles.
• Grind the banana and mix with jaggery syrup.  We can also mash it instead of grinding. It helps in making soft appams.
• Add thinly sliced coconut and cardamom powder. Mix well.
• Add the flour into the jaggery syrup and mix well to make a thick batter.
• Keep it aside for 10 minutes.
• Keep Appa kaaral in the stove and add two drops of ghee & oil into each hole and allow it to heat.
• Now add the batter into the holes and allow it to cook.

• Gently turn it with a stick to cook the other side.
• Appam will be golden brown in colour.
• You can serve it hot or cold. Shelf life will be for three to five days.

Note

When we make it in bronze pan, it gives best appams. It will appear big like a lemon sized balls.

When we make in non-stick pan, it appears small.

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