Neiappam V 4.0

This is my fourth variation of neiappam. This seems to be the best of all versions according to my family 😀


  • 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


  • 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

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