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Baked Nei Appam

August 24, 2014 By Vidya Srinivasan 57 Comments

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IMG_9689Baked 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

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 tbsp (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 tbsp + if needed

Method:

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off

IMG_9328

  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature

IMG_9329

  • Knead them into a pilable dough

IMG_9342

  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray

IMG_9343

  • 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

IMG_9686

My 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
  • Banana can be added. Adding banana makes them soft
  • If you doubt whether jaggery may have impurities, you can filter  them after melting
  • If you want to reduce ghee, add a tsp 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

Filed Under: Indian sweet recipe, Karthigai deepam recipe, Oven Recipes Tagged With: appam, deepam, easy, festival, free, Fusion, gain, ghee, gluten, healthy, instant, Kai, karthi, less, neyy, oil, Quick, Recipe, s, simple, uni, unni, version

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Comments

  1. mihrank says

    August 24, 2014 at 23:14

    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

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:24

      Yes Red Onion are healthy but I haven’t used them in this dish. Its a sweet

      Reply
  2. Aruna Panangipally says

    August 24, 2014 at 23:26

    Baking is giving us a new way of enjoying the traditional heavy goodies without guilt.

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:24

      Yes Aruna:-)

      Reply
  3. Chhapanbhog says

    August 25, 2014 at 00:32

    Wow, Vidya superb idea of baking appams… Brilliant…:)

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:23

      Thanks Shikha:-)

      Reply
  4. Malar says

    August 25, 2014 at 00:33

    Awesome Vidya, traditional sweets in a baked fashion , how cool!!! I know preparing the usual way is a little time consuming….

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:23

      Thanks Malar:-)

      Reply
  5. lapetitepaniere says

    August 25, 2014 at 02:09

    They look very appetizing 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:22

      Thanks Dear:-)

      Reply
  6. emmasouthlondon says

    August 25, 2014 at 02:40

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:22

      Jaggery us a sweetener which we use in India. Less calorie compare to white sugar. Thanks Emma:-)

      Reply
  7. Chitra Jagadish says

    August 25, 2014 at 04:07

    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….

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:13

      Kajjaya I haven’t heard about it dear:-) thanks for telling..ya true Chitra

      Reply
  8. natasha says

    August 25, 2014 at 04:42

    Traditional recipe baked nice and healthy…

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:08

      Thanku Natasha:-)

      Reply
  9. skd says

    August 25, 2014 at 05:54

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:05

      Sorry SkD, I don’t know about Ariselu.. I will browse about that. Thanks a lot:-)

      Reply
  10. sindhoooo says

    August 25, 2014 at 06:14

    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 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:03

      Thanku Sindhu:-) do try a and let me know

      Reply
  11. Charanya says

    August 25, 2014 at 06:21

    Looks so good 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:00

      Thanku Charu:-)

      Reply
  12. Meena Kumar says

    August 25, 2014 at 07:32

    Thank you so much for visiting my blog and for ur sweet comments.
    Baked nei appam that sounds really awesome.

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 15:27

      Thankyou:-) you have a amazing blog. Happy to visit

      Reply
  13. srividhya says

    August 25, 2014 at 08:43

    Looks yummy 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:59

      Thanks Sri:-)

      Reply
  14. radhikasethi says

    August 25, 2014 at 08:43

    Oh my! This looks too delicious Vidya, I want some please

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:59

      You can take everything dear:-) thanks Radhi

      Reply
  15. Priya says

    August 25, 2014 at 09:03

    Baked neiappam looks dangerously addictive..

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:58

      Thanks Priya:-)

      Reply
  16. Sarah 'n Spice says

    August 25, 2014 at 10:20

    Looks delicious!

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:58

      Thanks Sarah:-)

      Reply
  17. Violets&Vanilla says

    August 25, 2014 at 11:22

    So innovative Vidya!..awesome.

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:57

      Thanks Anu:-)

      Reply
  18. apsara says

    August 25, 2014 at 12:15

    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!

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:57

      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..

      Reply
  19. spiceinthecity says

    August 25, 2014 at 12:46

    Love this idea of baking nei appams Vidya 🙂

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:55

      Thanks Naina:-)

      Reply
  20. Jeanne Melanson says

    August 25, 2014 at 14:15

    This sounds so interesting. I would never find those ingredients around here though. I will share this for you. Thanks!

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:54

      Thanks Jeanne:-)

      Reply
  21. coconutcraze says

    August 25, 2014 at 14:28

    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!

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:54

      Thanks a lot Sridevi for your sweet words:-) just a small try to taste traditional dishes in a healthy way

      Reply
  22. Sony P says

    August 25, 2014 at 14:44

    This is very new to me, like the baked version! looks tasty…

    Reply
    • Traditionally Modern Food says

      August 25, 2014 at 14:52

      Thanks Sony:-)

      Reply
  23. Jenn Brockman says

    August 25, 2014 at 21:51

    These look yummy, but not made with ingredients I’m okay to use on a low carb diet. My mouth is watering, though!

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 15:05

      Thanks Jenn:-)

      Reply
  24. colemangrady79 says

    August 25, 2014 at 23:11

    This sounds wonderful, nice treat

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 15:05

      Thanks Dear:-)

      Reply
  25. smithakal says

    August 26, 2014 at 06:53

    wat a modern twist to the traditional dish…

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 14:59

      Thanks Smitha:-)

      Reply
  26. Rani Vijoo (@ranivijoo) says

    August 26, 2014 at 08:50

    my favourite…looks delicious 🙂

    Reply
    • Traditionally Modern Food says

      August 26, 2014 at 14:58

      Thanks Rani:-)

      Reply
      • Sreedevi says

        January 12, 2017 at 14:35

        Thanks for posting this recipe! At what temperature do I bake?

        Reply
        • Vidya Srinivasan says

          March 8, 2017 at 22:47

          Sreedevi, Preheat at 400 turn down the temperature and You bake it at 375. I will update the recipe

          Reply

Trackbacks

  1. Vinayaka (Ganesh) Chaturthi Recipes | Traditionally Modern Food says:
    August 28, 2014 at 03:15

    […] Baked Nei Appam […]

    Reply
  2. Baked Vella Seedai | Baked Sweet Seedai | Traditionally Modern Food says:
    September 18, 2015 at 15:56

    […] Baked Nei Appam […]

    Reply
  3. Pori urundai | Aval pori urundai | Traditionally Modern Food says:
    November 24, 2020 at 17:31

    […] karthigai deepam | Thirukarthigai. For the deepam festival, we offer pori urundai, wheat appam, Baked Nei appam, Rava appam, Vella seedai, vellai appam, milagu adai, and Payasam varieties. My mother says people […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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