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Nei Appam

A soft and delicious South Indian recipe made with wheat flour, rice flour, rava, grated coconut and sweetened with jaggery or banana. It makes a perfect festive sweet.

Serves: 4

Cooking time: 60 min


  • Wheat Flour - 1/4 cup
  • Rice Flour - 1/3 cup
  • Fine Rava - 1/2 cup
  • Jaggery - 3/4 cup
  • Water - 1/2 cup (for jaggery syrup)
  • Cooking Soda - 1/4 tsp
  • Elachi powder - a generous pinch
  • Coconut grated - 2 tbsp
  • Salt - 1/8 tsp
  • Aashirvaad Svasti Pure Cow Ghee to fry


  • Melt jaggery in 1/2 cup of water. Strain to remove impurities and set the jaggery syrup aside.
  • In a mixing bowl, add rava, wheat flour and rice flour and whisk it well. Now add the jaggery syrup and continue to mix, making sure no lumps are formed.
  • Add water to form a slightly runny batter. Then add the grated coconut and cardamom powder. Mix well till you get the right consistency.
  • Add baking soda to the batter and mix it well.
  • Once the batter is ready, heat a paniyaram pan and add ½ teaspoon of Aashirvaad Svasti Ghee in each partition/hole of the pan. Aashirvaad Svasti Ghee not only cooks and fries the appams but it also enhances its taste and gives it a delightful aroma.
  • Fill each hole/partition with the batter and cover with a lid to allow it to cook.
  • Turn it over and cook the other side for another 2-3 minutes until its dark brown.
  • Carefully transfer the Nei Appams to a plate and serve them hot.
Recipe prepared by ITC Hotels Chefs

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