Okay, lemme whip up somethin’ special for y’all using this here data. We gonna make it look real good too, you hear?
Alright folks, listen up! We got somethin’ sweet and savory comin’ your way. It’s called Nei Appam, and it’s gonna be a party in your mouth! Think golden-brown, crispy edges and a soft, fluffy center. This ain’t your average pancake, honey. This is next-level stuff. We gon’ use rice flour for a light, airy texture. Get ready to lick your fingers, ‘cause this right here is pure deliciousness. Let’s get started y’all.
Feast Your Eyes on This!
Take a peek at what we’re cookin’ up:
Mouthwatering, right? Now, let’s get down to the nitty-gritty and talk ingredients. Don’t be scared by the names, they easy to find in most grocery stores. We gon’ break it down step by step, so even if you ain’t never cooked nothin’ before, you can still make this happen!
What You Need (The Ingredients)
- 1 cup Rice Flour (the star of the show!)
- 1/2 cup Jaggery (that’s our natural sweetener, gives it that rich molasses flavor)
- 1/4 cup Coconut, grated (for a lil’ somethin’ somethin’ – texture and taste!)
- 1/4 teaspoon Cardamom Powder (a little spice never hurt nobody)
- Pinch of Salt (balances out the sweetness)
- Water, as needed (to get that perfect batter consistency)
- Ghee, for frying (because everything’s better with ghee, am I right?)
Okay, now that we got our ingredients laid out, let’s get cookin’. This is where the magic happens! Pay close attention, and don’t be afraid to add your own lil’ flair. Cooking’s all about experimentin’, baby!
How to Make It (The Instructions)
- First things first, in a saucepan, melt that jaggery with a little bit of water. We talking low and slow, don’t burn it! Just enough water to dissolve the jaggery. Once it’s melted, strain it to get rid of any impurities. We want smooth sailing here.
- Now, in a bowl, mix together the rice flour, grated coconut, cardamom powder, and a pinch of salt. Give it a good whisk to make sure everything’s evenly distributed.
- Slowly pour that melted jaggery mixture into the bowl with the dry ingredients. Mix it all up until you get a smooth batter. Add a little more water if you need to, but don’t make it too runny. We want a nice, thick consistency, like pancake batter.
- Cover the bowl and let it rest for at least 30 minutes. This gives the rice flour time to absorb all that flavor and soften up. Trust me, it makes a difference!
- Alright, now it’s time to fry! Heat up a generous amount of ghee in a deep frying pan or a wok. Make sure the ghee is nice and hot, but not smokin’. You don’t want to burn those appams!
- Pour a ladleful of the batter into the hot ghee. Don’t overcrowd the pan, do a few at a time.
- Fry those appams until they’re golden brown and crispy on the outside, and cooked through on the inside. This should take about 2-3 minutes per side.
- Remove the appams from the ghee and place them on a plate lined with paper towels to drain off any excess grease.
- Repeat with the remaining batter until you’ve used it all up.
- Serve ’em up hot and fresh! These are best enjoyed right away while they’re still warm and crispy.
There you have it! Nei Appam, made with love and a whole lotta flavor. Enjoy every single bite, and don’t forget to share with your friends and family. Now go on, get to cookin’ and spread the love! And remember, even if you mess up a little, it’s still gonna taste good ‘cause you made it with your own two hands. Bless your heart and happy cooking!
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Nei Appam Recipe Using Rice Flour By Archana’s Kitchen
www.archanaskitchen.comNei Appam Recipe Using Rice Flour by Archana’s Kitchen
Nei appam recipe using rice flour by archana’s kitchen. nei appam recipe using rice flour by archana’s kitchen