Nei Appam | Paniyaram Pan Nei Appam
Nei Appam | Paniyaram Pan Nei Appam - A traditional flour-based sweet dish prepared with banana for gokulashtami and karthigai deepam.
Servings: 5
Calories: 280kcal
Ingredients
- ½ cup Water
- 1 cup Jaggery
- ¼ cup Maida
- ¼ cup Wheat Flour
- ¼ cup Rice Flour
- ⅛ cup Sooji
- 1 pinch Baking soda
- 1 pinch Salt
- ½ tsp Elaichi Powder
- 1 pinch Ginger powder
- 1 Banana
- Ghee as required
Instructions
- Prep-work:Add the jaggery to ½ cup of water and let it dissolve. Mix in between. I DID NOT heat it. But for quick dissolving process, you can heat it as well.
- Strain it to remove the impurities.
- Puree the banana by adding 2 tbsps of the jaggery water and set aside.
- Steps:In a wide bowl, add the wheat flour, rice flour, sooji, maida, salt, baking soda, Elaichi powder and ginger powder.
- To this add the mashed banana and combine them.
- Then slowly add the jaggery water and mix them all. It should be in pouring consistency slightly lighter in consistency than idli batter.
- Let this mix sit for 15 minutes.
- Meanwhile, heat the appe pan/paniyam pan. Once it is hot, lower the heat to medium, and pour approx. ½ to 1 Tsp of ghee in each mold.
- Fill the ¾ of the mold with the appam batter and let it cook for 1 to 1.5 minutes.
- Then slowly flip them and let it cook again for 45 seconds to 1 minute.
- Remove them from the pan and similarly prepare the appams with the remaining batter.
- Serve hot with ghee.
Notes
- Ginger powder is optional.
- You can include a ¼ cup of grated coconut for flavor and texture.
- Always cook on medium/lower medium flame. Based on the appe pan material, the cooking time might vary.
- Add the jaggery water little by little, and I used the entire ½ of jaggery water for this recipe.
- Adjust the jaggery as per your preference.
Nutrition
Calories: 280kcal | Carbohydrates: 65g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 92mg | Fiber: 1g | Sugar: 43g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg