This is the first time I am trying the Nei appam / Neyyappam. Mom always used to make appam with wheat flour and banana. Its a deep fried one. Or we make sweet paniyaram. This recipe for nei appam sounded interesting with only rice,jaggery and coconut. Thought this would be helpful for many of you as Karthigai deepam is nearing! I have beautiful memories about karthigai deepam. It is the most beautiful festivals according to me those days. Two eyes wont be enough to see all the lamps lit all over. Mom had a few collections of lamps with her. Few pithalai vilakku of different shapes, few special lamps made out of ‘maa-kall’ and a lot other clay lamps. Every year, she buys few new lamps to add in the collections and its a must for her. My MIL also have similar collections and she lights tea light candles too to decorate.I have only some with me now and I too use tea light candles to fill the spots.
Me and my bro always save few crackers ,flower pots and sparkles that dad buys for Diwali and light it on the day of karthigai deepam. So we will be excited. One of my aunt told and teached about a rare and unique karthigai fire works especially done for this festival. Its made with the dried palm flowers. Its a bit dangerous but my bro once bravely did that. Not to forget the pori urundai made. I used to ignore it those days, but craving for those now :) Now to the recipe, I got an idea about the recipe from Shanthi’s Thaligai. But adapted the recipe to suit my taste.
Ingredients (makes 15 appams)
|Raw rice||1 cup|
|Jaggery||3/4 - 1 cup|
|Coconut grated||4 tblsp|
|Cooking soda||3 pinches|
Cripsy outside and soft inside paniyarams! Enjoy!