Aval Neiappam | Poha Sweet Paniyaram | Krishna Jayanthi Special

Poha neiappam, soft and spongy sweet dumpling, made with rice, poha and jaggery. A delicious sweet, made for many festivities like Ganesh Chathurthi, Krishna Janmashtami, Avani Avittam and Karthigai Deepam.

Neiappam | Neyappam | Sweet appam | Jaggery based sweet | Aval Appam | Poha Sweet paniyaram | Aval paniyaram | Avani avittam appam recipe | Krishna Jayanthi appam recipe | Karthigai Deepam appam recipe | Vellam appam | Traditional Appam recipe | Unniyappam Recipe | Coconut and Jaggery based sweet | Vinayagar Chathurthi Appam recipe | Poha Neiappam | Neiappam without baking soda

Neyyappam | Neiappam

Neiappam or neyyappam are fritters, fried in ghee. Nei means ghee in Tamil. Some might use a mix of oil and ghee to fry these sweet appam. However, I suggest using ghee. Authentic desserts should be made properly and enjoyed responsibly.

This delicious poha unniyappam is made in a 9 hole cast iron, appam pan/ableskiver pan. I have used 1 tablespoon for each batch of appam. I got approximately 24-27 neiappams with the above measurements and have used around ¼ cup ghee.

These bite-sized unniyappams, make a wonderful finger food for get-togethers' and parties. This neyyappam can be easily made for big crowds, so saves time and energy.

This soft and spongy neiappam is made with rice and poha, soaked and ground. When this batter is well rested it doesn't require any baking soda. If you are looking for an instant version, check this Instant wheat flour appam recipe .

If you want to try a delish exotic sweet appam, check this jackfruit sweet appam made with foxtail millet.

Ingredients to make Aval Paniyaram

• Main ingredients : Raw rice and white poha are the main ingredients in this neyyappam recipe.
• Sweetener : This delish portion controlled sweet appam, uses jaggery as sweetener.

• Flavorings : Cardamom powder and dry ginger powder are added. These make this avani avittam special sweet appam more delish and aromatic.
• Add-ons : Fresh coconut while grinding the batter, gives a nice texture to the ghee fried appams.

Some Savory Paniyarams

How to make Poha Sweet Paniyaram

• Measure rice and poha. Wash rice 2-3 times in plain water and drain. Soak rice and poha separately in water for 4-5 hours.
• After the said time, drain the water from rice. The poha would have soaked up all the water and nicely swelled.
• Take drained rice and swelled poha in a mixer and grind it to batter. To this add cardamom powder, dry ginger powder and jaggery powder. Grind it a smooth batter.
• Transfer the ground batter to another bowl. Let it rest for 1 hour minimum.

• Well rested batter doesn't need baking soda. If you are making it immediately then add ¼ teaspoon baking soda to the batter. Mix it well and proceed making paniyarams.
• To make paniyarams, heat a cast iron paniyaram pan, grease it ghee. Pour batter upto ¾th of each hole. Add drops of ghee, cover and cook for a minute or two in a medium flame.
• Remove cover, flip each paniyaram, drizzle some more ghee and cook for 30 seconds to 1 minute. Remove and enjoy the paniyaram hot.

Aval Neiappam | Poha Sweet Paniyaram | Krishna Jayanthi Special

No ratings yet

Print Pin Rate

Course: Dessert, Festive food, Snack

Cuisine: South-Indian

Keyword: Aval paniyaram, Easy paniyaram with poha, How to make neiappam, How to make sweet appam, No baking soda neiappam, Poha neiappam, Sweet appam with poha, Sweet aval recipe

Prep Time: 4 hours hours

Cook Time: 20 minutes minutes

Resting time: 1 hour hour

Total Time: 5 hours hours 20 minutes minutes

Servings: 12 servings

Calories: 123kcal

Equipment

• Indian style mixie or any heavy blender
• Aebleskiver pan/Appe pan/Paniyaram pan

Ingredients

• ½ cup raw rice
• ⅓ cup poha
• ¾ cup powdered jaggery
• ½ teaspoon cardamom powder
• ¼ teaspoon dry ginger powder
• a pinch of salt
• 25 grams of fresh coconut
• ¼ teaspoon - ½ teaspoon baking soda optional, pls check notes
• ¼ cup ghee

Instructions

• Measure and keep all ingredients ready. Take rice in a wide bowl, rinse and drain with water 2-3 times. Soak rice and poha in water for 4-5 hours.
• After the said time, drain the excess water from the rice. Poha would have soaked all the water and nicely swelled.
• Take soaked rice and poha into a mixer and grind it to a fine paste with ½ cup water. In to the batter add cardamom powder, dry ginger powder and coconut and grind again.
• Finally add the jaggery powder and give it a good grind. Transfer the ground batter to separate bowl. Cover and let it rest for at least an hour.

To Make the Paniyarams

• Heat a cast iron paniyaram pan, brush it with ghee. When hot, fill each hole of the paniyaram pan ¾th with batter.
• Drizzle ghee, cover and cook in a medium flame for 1-2 minutes.
• A well cooked paniyarams, top will be soft and cooked and no raw batter visible.
• Flip each paniyaram to the other side, drizzle with more ghee for 30 seconds to a minute. Remove the paniyaram and enjoy it warm.

Storing & Serving Suggestions

• The batter can be stored in the refrigerator for a day or two.
• Cooked paniyarams stays good in an air-tight container for a day on the kitchen counter.
• if storing more, refrigerate it. Reheat for 10-20 seconds and serve it warm.

Notes

• Above measurements make around 24-27 paniyarams with the above measurement. The have calculated 2 servings per person and kept the number as 24 paniyarams.
• The paniyaram batter doesn't require baking soda, if the ground batter is rested well.
• First soak rice and poha well for a minimum of 4 hours.
• After grinding the batter, let it rest on the kitchen counter for at least an hour.
• If you are in a hurry, then add baking soda after grinding the batter, go ahead and make paniyarams.

Nutrition

Calories: 123kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen

For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube