This is my fourth variation of neiappam. This seems to be the best of all versions according to my family 😀
Ingredients
- Rice flour – 1/2 cup
- Jaggery – 1 cup
- Water – 1/8 cup
- Black sesame seeds, 1 tsp
- Cut pieces of coconut, 1/8 cup
- 2 small bananas or one medium banana
- A pinch of soda
- Ghee to fry the appam
Method
- Dissolve the jaggery in 1/8 cup and strain the jaggery and keep aside
- Grind the bananas to a fine paste and mix with the jaggery
- Add the rice flour a little by little and keep mixing well until you get consistency like idly batter. Add more water if required at this stage
- Add a pinch of soda and let the appam batter stay for 45 minutes to an hour
- Heat a paniyaram pan with ghee
- Pour spoonfuls of appam batter in each hole
- When you see a color change at the top of the appam it’s ready to turn
- The appam should cook well on both sides and turn reddish brown
- Optimally you can coat the appam with sugar once it’s done
- Let the appam cool down and then store in air tight container
Yummy