Aval Neiappam | Poha Sweet Paniyaram | Krishna Jayanthi Special

Krishna Jayanthi sweet appam with poha and rice

Aval Neiappam | Poha Sweet Paniyaram | Krishna Jayanthi Special

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

Cook Time 20

Resting time 1

Total Time 5 20

Servings 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