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Nei Appam placed in a white bowl with coconut jaggery banana and oil lamps in the background, perfectly golden and fluffy South Indian ghee appam.

Nei Appam Recipe | நெய் அப்பம் (Sweet Ghee Appam)

Soft, sweet and fluffy South Indian Nei Appam made with raw rice, jaggery, banana, coconut and ghee. No fermentation needed — just soak, grind and cook in a paniyaram pan. Perfect for festivals like Karthigai Deepam, Navaratri and also for evening tiffin.
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 14 appam
Course: Dessert, festival sweet, Snack
Cuisine: Indian, south India, southindian, Tamil Nadu
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Raw rice 250 g
  • 1 cup Jaggery
  • 3/4 cup Water for syrup
  • 1/2 cup Grated coconut
  • 1 nos Ripe banana peeled
  • 2 nos Cardamom
  • 3/4 tbsp Wheat flour
  • Salt – a pinch
  • Cooking soda – a pinch
  • Ghee or oil – as needed for frying

Equipment

  • 1 appa kadai

Method
 

  1. Soak raw rice in water for 3 hours.
  2. In a pan, dissolve 1 cup jaggery in ¾ cup water, boil until syrup forms and allow to cool completely.
  3. In a mixer, add soaked rice, grated coconut, ripe banana, ½ cup cooled jaggery syrup, cardamom, salt and a pinch of cooking soda.
  4. Grind without adding water. If the batter is too thick, add the remaining jaggery syrup. If still thick, add little water and grind again until flowing batter consistency.
  5. Batter should not be too thick or too watery. Add ¾ tbsp wheat flour and adjust again with water if needed.
  6. Heat paniyaram kadai and add ghee/oil up to ¾th level in each kuzhi. Heat for at least 3 minutes.
  7. Pour batter into each kuzhi, keep flame low and do not close the lid. This gives fluffy texture.
  8. Once the bottom turns golden, flip gently and cook the other side.
  9. Remove once both sides turn golden brown. Nei Appam is ready to serve.

Notes

  • Always cool down jaggery syrup completely before adding to the mixer  hot syrup will spoil texture and may cook coconut/banana.
  • After preparing jaggery syrup, always strain it to remove impurities and sand particles. Unfiltered syrup will affect both taste and texture.
  • Do not add water in the beginning. First grind using only jaggery syrup to get correct flavour and colour.
  • Check batter consistency only at the end  batter should be flowing. If thick , add little water. If runny → add 1 tsp wheat flour.
  • Avoid closing the lid while cooking. Open cooking allows appams to puff up and stay soft inside.
  • Pre-heating the paniyaram kadai with ghee/oil for minimum 3 minutes helps achieve crispy edges.
  • You can cook Nei Appam either in full ghee or half ghee + half coconut oil — both give a great traditional flavour.