Baked Nei appam is a tasty Appam prepared with rice flour, jaggery and ghee. Super crispy baked healthy snacks for kids. Perfect after school snacks.
It is been a while since I tasted Nei Appam. Recent my mother said she made Rice flour Appam and after hearing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version.
Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.
https://www.youtube.com/playlist?list=PL3zYDDQHDMStux9FagTpp8XKFcQNSIVtn
Ingredients
- Rice Flour – 1 cup
- Jaggery grated – 1/2 cup + 2 tablespoon (Adjust according to your sweetness)
- Fresh grated coconut – 3 tbsp
- Cardamom powder - 1/4 tsp
- Water - 2 tbsp
- Salt – 1 pinch optional
- Ghee clarified butter – 3 tablespoon + if needed
Instructions
- In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off
- Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature
- Knead them into a pilable dough
- Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray
- Bake them for 12 - 18 minutes turning sides in between. Grease in between if you feel its dry. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage
Notes
- If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency). Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
- If you doubt whether jaggery may have impurities, you can filter them after melting
- If you want to reduce ghee, add a teaspoon of ghee in the batter and use oil for greasing
- Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper
Baked Nei Appam
Preparation time: 5mins | Cooking time: 20 mins
Recipe Category: Snacks/Sweet
Ingredients:
Rice Flour – 1 cup
Jaggery, grated – 1/2 cup + 2 tablespoon (Adjust according to your sweetness)
Fresh grated coconut – 3 tbsp
Cardamom powder - 1/4 tsp
Water - 2 tbsp
Salt – 1 pinch (optional)
Ghee (clarified butter) – 3 tablespoon + if needed
Method:
- In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off
- Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature
- Knead them into a pilable dough
- Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray
- Bake them for 12 - 18 minutes turning sides in between. Grease in between if you feel its dry. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage
ohhohoh - One of my favorites! Red onions are excellent source of healthy essential vitamins, minerals and phyto chemicals that provides long term health benefits. Including red onion in your diet may helps to prevent chronic diseases
Yes Red Onion are healthy but I haven't used them in this dish. Its a sweet
Baking is giving us a new way of enjoying the traditional heavy goodies without guilt.
Yes Aruna:-)
Wow, Vidya superb idea of baking appams... Brilliant...:)
Thanks Shikha:-)
Awesome Vidya, traditional sweets in a baked fashion , how cool!!! I know preparing the usual way is a little time consuming....
Thanks Malar:-)
They look very appetizing 🙂
Thanks Dear:-)
These look delicious - and great that they're made with rice flour.
I'm ashamed to say that I've never heard of jaggery - I must look it up!
Emma 🙂
Jaggery us a sweetener which we use in India. Less calorie compare to white sugar. Thanks Emma:-)
I know traditional methods for such holi sweets is time consuming and tedious....This recipe is similar to kajjayya what we make during diwali. ...looks awesome dear....
Kajjaya I haven't heard about it dear:-) thanks for telling..ya true Chitra
Traditional recipe baked nice and healthy...
Thanku Natasha:-)
Is this what you call Ariselu. I just love them. Our South Indian cook called Kondayya who used to make this for us when I was a kid. Oh you triggered such happy memories <3. I remember he would sprinkle sesame seeds after rolling out.
And I like your new DP. Too good 🙂
Sorry SkD, I don't know about Ariselu.. I will browse about that. Thanks a lot:-)
Ah! The very thought of ghee makes me drooling! Want to give it a try... Thank you Vidya for this wonderful recipe... TC! Keep smiling 🙂
Thanku Sindhu:-) do try a and let me know
Looks so good 🙂
Thanku Charu:-)
Thank you so much for visiting my blog and for ur sweet comments.
Baked nei appam that sounds really awesome.
Thankyou:-) you have a amazing blog. Happy to visit
Looks yummy 🙂
Thanks Sri:-)
Oh my! This looks too delicious Vidya, I want some please
You can take everything dear:-) thanks Radhi
Baked neiappam looks dangerously addictive..
Thanks Priya:-)
Looks delicious!
Thanks Sarah:-)
So innovative Vidya!..awesome.
Thanks Anu:-)
We think along the same lines, Vidya! I am on a mission to bake all traditional foods too. I have tried making rice cookies with rice flour and sugar, and they turned out very brittle. I suppose when I take them out earlier it will taste like your appam. Nice idea!
Thanks Apsara:-) I am eagerly waiting for your traditional recipe posts.
yes after baking first batch I realized they became brittle over a period of time..
Love this idea of baking nei appams Vidya 🙂
Thanks Naina:-)
This sounds so interesting. I would never find those ingredients around here though. I will share this for you. Thanks!
Thanks Jeanne:-)
Your are turning into an expert baking every traditional frying recipe. Doing justice to your blog title, I guess! Good job, Vidya! I am drooling just reading the recipe and it is a long time since I made this and there is pressure at home to make it. So let me mix the batter right away! Btw, you new profile picture is sweet!
Thanks a lot Sridevi for your sweet words:-) just a small try to taste traditional dishes in a healthy way
This is very new to me, like the baked version! looks tasty...
Thanks Sony:-)
These look yummy, but not made with ingredients I'm okay to use on a low carb diet. My mouth is watering, though!
Thanks Jenn:-)
This sounds wonderful, nice treat
Thanks Dear:-)
wat a modern twist to the traditional dish...
Thanks Smitha:-)
my favourite...looks delicious 🙂
Thanks Rani:-)
Thanks for posting this recipe! At what temperature do I bake?
Sreedevi, Preheat at 400 turn down the temperature and You bake it at 375. I will update the recipe