Nei Appam (Kuzhipaniyaram) – Sweet Banana Fritters

Step 1: Prepare Rice and Bananas

Wash 1 cup of raw rice thoroughly and soak it in water for 2 hours. After soaking, drain the water completely. Slice 3 ripe bananas into small pieces and add them to the drained rice.

Step 2: Grind the Batter

Transfer the soaked rice, sliced bananas, and 4 cardamom pods into a mixer grinder jar. Add 1/2 cup of jaggery and 1/2 cup of water. Grind the mixture into a smooth, fine paste, ensuring there are no lumps.

Step 3: Mix the Batter

Pour the ground batter into a mixing bowl. Add 1/2 teaspoon of dry ginger powder, 1/2 teaspoon of baking soda, and a pinch of salt. If the batter is too thick, add a small amount of water gradually until it reaches a flowing consistency, similar to dosa batter.

Step 4: Add Coconut and Prepare for Cooking

Add 1/2 a coconut, cut into small pieces, to the batter and mix well. For easier pouring, transfer the batter into a tumbler or a jug.

Step 5: Cook the Nei Appam

Heat a paniyaram pan on a medium flame. Add about 1/2 teaspoon of ghee into each mold. Once the ghee is hot, pour the prepared batter into each mold, filling it about three-quarters full. Cook until the bottom side turns golden brown, then carefully flip each appam using a wooden stick or spoon. Cook the other side until it is also golden brown and crispy. Repeat the process for the remaining batter.

Step 6: Serve

Once cooked, remove the Nei Appam from the pan. Serve hot and enjoy the soft, spongy, and aromatic sweet treat.

• Cook the appams on a medium flame to ensure they cook thoroughly without burning and achieve a golden-brown color.

• Do not add too much water while grinding; the batter should be of dosa consistency, thick enough to coat a spoon.

• For an authentic flavor and texture, cook the appams in ghee.

• Instead of chopped coconut pieces, you can add grated coconut to the batter.

• If you don't have a paniyaram pan, you can deep-fry the appams in oil, ensuring the flame is kept low to medium.