How to make Nai Appam -

These sweet appams are made of rice, bread, coconut, jaggery and flavoured with cardamom powder.

Sanjeev Kapoor

This recipe is contributed by Member shobhana vijay.

Main Ingredients : Rice (चावल), White Bread Slices (सफेद ब्रेड)

Cuisine : Tamil Nadu

Course : Snacks and Starters

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For more recipes related to Nai Appam checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like French Fries Overloaded Matka Chana Chaat Mutton Assada French Egg Toast

Nai Appam

Nai Appam Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 6

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Nai Appam Recipe

  • Rice soaked 1 cup

  • White Bread Slices 3

  • Cooked rice 1/2 cup

  • Jaggery (gur) grated 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Scraped coconut 1 1/2 cup

  • Salt to taste

  • Oil 1/2 teaspoon

Method

Step 1

Soak the bread slices in one cup of water for fifteen minutes.

Step 2

Take them out and squeeze to remove excess water.

Step 3

Drain and grind the rice with one fourth cup of water to a smooth paste. Transfer into a deep bowl.

Step 4

Grind the cooked rice, coconut, jaggery, elaichi powder and bread with one eighth cup of water to a fine paste.

Step 5

Add this to the rice paste in the bowl and stir well.

Step 6

Cover the bowl and leave it in a warm place to ferment overnight.

Step 7

Add the salt and one eighth cup of water and stir well.

Step 8

Heat an appam kadai on medium heat, add half teaspoon oil and one tablespoon water and rotate the wok so that the oil-water mixture coats the entire wok. Pour the excess mixture out.

Step 9

Pour two ladles full of batter, tilt the wok all round to spread the batter.

Step 10

The edges should be thin and the excess batter should collect at the centre.

Step 11

Cover with a thick heavy lid and cook for two to three minutes. Check to see if the edges of the appam start leaving the wok.

Step 12

The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.