Nei appam is a very yummy recipe..I had tried the same two years back from an aval vikadan book 's additional but it was a flop (it was all my fault) as I had added much jaggery syrup to the batter and it became so watery..I was not aware of the consistency of the batter that time..But this time with a (a never give up attitude :) :) )proper knowledge aboutit all,I had a great success n would make it quite often for sure..Although this time everyone wanted more n more n there was nothing remaining ..here s the recipe for u...
Jaggery - 3/4 cup
Rice flour - 1 tbsp (optional)
Baking Soda - 1/2 tsp
Elachi powder - a generous pinch
Banana - 1 small sized
Coconut grated - 1 tbsp (optional)
Melted Ghee / Oil - for deep frying
1.Soak raw rice in water for about 3 hrs and then grind it with very little water(or no water).
2.Heat jaggery with water and filter it .(It must be in a syrup consistency.Be careful while doing this as it may solidy if u leave for a while.. J).
3.Add the jaggery syrup into the raw rice batter.(This batter must be thicker than the idli batter).If not,dont worry,add the readymade riceflour to make it thick.. :)
4.Then mash the banana and mix it with the batter.
5.Then add the grated coconut.elachi powder and baking soda.
6.Leave this batter to ferment for 1 hour.
7.Now drop the batter into the oil with a spoon and deep fry it..(U can also use a paniyaram kallu for it n roast with ghee but it tasted heavenly when deep fried)