Baked Nei Appam


It is been a while since I tasted Nei Appam. Recently I saw my friend Priya’s Nei Appam. After seeing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.

Baked Nei Appam

Preparation time:  5mins  |  Cooking time: 20 mins

Recipe Category: Snacks/Sweet


Rice Flour – 1 cup

Jaggery, grated – 1/2 cup + 2 tbsp (Adjust according to your sweetness)

Fresh grated coconut – 3 tbsp

Cardamom powder – 1/4 tsp

Water – 2 tbsp

Salt – 1 pinch (optional)

Ghee (clarified butter) – 2 tbsp


  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off


  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature


  • Knead them into a pilable dough


  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray


  • Bake them for 12 – 18 minutes turning sides in between. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage


My Notes:

  • If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency).  Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
  • Banana can be added. Adding banana makes them soft
  • If you doubt whether jaggery may have impurities, you can filter  them after melting
  • If you want to reduce ghee, add a tsp of ghee in the batter and use oil for greasing
  • Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper

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53 thoughts on “Baked Nei Appam

  1. […] Baked Nei Appam […]

  2. Rani Vijoo (@ranivijoo) August 26, 2014 at 8:50 AM Reply

    my favourite…looks delicious 🙂

  3. smithakal August 26, 2014 at 6:53 AM Reply

    wat a modern twist to the traditional dish…

  4. colemangrady79 August 25, 2014 at 11:11 PM Reply

    This sounds wonderful, nice treat

  5. Jenn Brockman August 25, 2014 at 9:51 PM Reply

    These look yummy, but not made with ingredients I’m okay to use on a low carb diet. My mouth is watering, though!

  6. Sony P August 25, 2014 at 2:44 PM Reply

    This is very new to me, like the baked version! looks tasty…

  7. coconutcraze August 25, 2014 at 2:28 PM Reply

    Your are turning into an expert baking every traditional frying recipe. Doing justice to your blog title, I guess! Good job, Vidya! I am drooling just reading the recipe and it is a long time since I made this and there is pressure at home to make it. So let me mix the batter right away! Btw, you new profile picture is sweet!

    • Traditionally Modern Food August 25, 2014 at 2:54 PM Reply

      Thanks a lot Sridevi for your sweet words:-) just a small try to taste traditional dishes in a healthy way

  8. Jeanne Melanson August 25, 2014 at 2:15 PM Reply

    This sounds so interesting. I would never find those ingredients around here though. I will share this for you. Thanks!

  9. spiceinthecity August 25, 2014 at 12:46 PM Reply

    Love this idea of baking nei appams Vidya 🙂

  10. apsara August 25, 2014 at 12:15 PM Reply

    We think along the same lines, Vidya! I am on a mission to bake all traditional foods too. I have tried making rice cookies with rice flour and sugar, and they turned out very brittle. I suppose when I take them out earlier it will taste like your appam. Nice idea!

    • Traditionally Modern Food August 25, 2014 at 2:57 PM Reply

      Thanks Apsara:-) I am eagerly waiting for your traditional recipe posts.
      yes after baking first batch I realized they became brittle over a period of time..

  11. Violets&Vanilla August 25, 2014 at 11:22 AM Reply

    So innovative Vidya!..awesome.

  12. Sarah 'n Spice August 25, 2014 at 10:20 AM Reply

    Looks delicious!

  13. Priya August 25, 2014 at 9:03 AM Reply

    Baked neiappam looks dangerously addictive..

  14. radhikasethi August 25, 2014 at 8:43 AM Reply

    Oh my! This looks too delicious Vidya, I want some please 😋😋

  15. srividhya August 25, 2014 at 8:43 AM Reply

    Looks yummy 🙂

  16. Meena Kumar August 25, 2014 at 7:32 AM Reply

    Thank you so much for visiting my blog and for ur sweet comments.
    Baked nei appam that sounds really awesome.

  17. Charanya August 25, 2014 at 6:21 AM Reply

    Looks so good 🙂

  18. sindhoooo August 25, 2014 at 6:14 AM Reply

    Ah! The very thought of ghee makes me drooling! Want to give it a try… Thank you Vidya for this wonderful recipe… TC! Keep smiling 🙂

  19. skd August 25, 2014 at 5:54 AM Reply

    Is this what you call Ariselu. I just love them. Our South Indian cook called Kondayya who used to make this for us when I was a kid. Oh you triggered such happy memories <3. I remember he would sprinkle sesame seeds after rolling out.
    And I like your new DP. Too good 🙂

  20. natasha August 25, 2014 at 4:42 AM Reply

    Traditional recipe baked nice and healthy…

  21. Chitra Jagadish August 25, 2014 at 4:07 AM Reply

    I know traditional methods for such holi sweets is time consuming and tedious….This recipe is similar to kajjayya what we make during diwali. …looks awesome dear….

  22. emmasouthlondon August 25, 2014 at 2:40 AM Reply

    These look delicious – and great that they’re made with rice flour.
    I’m ashamed to say that I’ve never heard of jaggery – I must look it up!
    Emma 🙂

    • Traditionally Modern Food August 25, 2014 at 3:22 PM Reply

      Jaggery us a sweetener which we use in India. Less calorie compare to white sugar. Thanks Emma:-)

  23. lapetitepaniere August 25, 2014 at 2:09 AM Reply

    They look very appetizing 🙂

  24. Malar August 25, 2014 at 12:33 AM Reply

    Awesome Vidya, traditional sweets in a baked fashion , how cool!!! I know preparing the usual way is a little time consuming….

  25. Chhapanbhog August 25, 2014 at 12:32 AM Reply

    Wow, Vidya superb idea of baking appams… Brilliant…:)

  26. Aruna Panangipally August 24, 2014 at 11:26 PM Reply

    Baking is giving us a new way of enjoying the traditional heavy goodies without guilt.

  27. mihrank August 24, 2014 at 11:14 PM Reply

    ohhohoh – One of my favorites! Red onions are excellent source of healthy essential vitamins, minerals and phyto chemicals that provides long term health benefits. Including red onion in your diet may helps to prevent chronic diseases

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