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 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
