Welcome to Pot to Plates Kitchen, Today i am going to show how to make delicious Nei appam. This is one of the famous recipe for Karthigai deepam. I have provided the ingredients required in the description box, Please take a look before start preparing the recipe. Take 1 cup raw rice wash it well and soak it in water for 5 to 6 hours. Then only the rice get grinded well to get a proper batter. After 5 hours soaking, dry the water completely from rice and keep it aside. Next step is to prepare the Jaggery Syrup. Take 1 cup Powdered Jaggery, add 1/4 cup water and boil it to get the Jaggery syrup. Do not add more water. This doesn’t have any specific consistency. Just the jaggery should melt well and it should not be to much watery. Filter the Jaggery syrup using a tea filter as jaggery contains some sand particles or dust. Leave the Jaggery syrup to cool down on its own. Now we will grind the rice.Take the soaked rice in mixer Jar, add 1 ripen banana. Mix half of the Sugar syrup, 1 pinch salt & grind it without adding any water. Batter should be in Slightly Coarse consistency. Mix rest of the Sugar syrup and mix it well. Initially it looks watery but we have to leave it for fermentation about 5 hours. During fermentation process, jaggery will make the batter thick. I have left it overnight for fermentation because of the cold weather. After fermentation you will notice a small bubbles on top the batter. its ready for making Nei appam. In a heated Pan, add 1/2 tsp ghee, finely sliced coconut and fry it well till it turns golden brown and leave it to cool down. Once it is cooled down only it has to be added with the batter.Fried Coconut tastes nice in Neiyappam. Add 1/2 tsp Cardamom powder, 3 tsp melted ghee. Adding melted ghee directly to the batter will enhance the taste. Add the fried coconut , 2 tsp black sesame seeds & mix it well. Adding sesame seeds is optional only. Now Pour the batter in Paniyaram Vessel and fry them. After filling oil pour the batter up to 75% capacity. Do not over fill the batter. As we have added Jaggery, it tends to get burnt quickly so maintain medium flame and fry the Nei appam carefully When you see some small bubbles & pores on top of the appam, its ready to turned over and fried. Once its fried on both sides, move them to plate or any other container. Our soft and Spongy Nei appam is ready. This can be stored even for 7 days without refrigeration. I hope you will like this recipe. If you like this recipe, Try this at home, share with your friends and family. Do share your opinion in the comment box. I will meet you with another recipe, till then take care. Greetings.