What are festivals without some mouth-watering food items! On the occasion of Krishna Janmashtami or Gokulashtami, spend some quality time with your family by enjoying a traditional recipe, which has roots in Tamil Nadu and is also known as Unniyappam in Kerala.

Nei Appam Recipe Card

Make this traditional Tamilian sweet dish contributed by Executive Chef, Vibhav Verma, Grand Mercure, Bengaluru.

Total Time :
6 min
Preparation Time :
5 min
Cooking Time :
1 min
Servings :
Cooking Level :
Kishori Sud


  • 1 cup raw rice
  • 3/4 cup jaggery
  • 1 big or 2 banana small
  • 1/2 tsp baking soda
  • 1 tablespoon coconut grated
  • 1/2 tsp cardamom powder
  • Ghee/ oil


Step 1
Soak rice in water for 3 hours.
Step 2
Mix jaggery with water and heat it up for a few minutes till the jaggery melts. Strain the syrup keep it aside
Step 3
Drain the water from the rice and grind it with the jaggery syrup to a fine paste. Add water if needed.
Step 4
Add the banana to the rice and jaggery paste and pulse it once or twice till the banana is mixed well with the paste and pour the mixture in a bowl.
Step 5
Check for the consistency. It should be slightly thicker than the dosa batter.
Step 6
Add the cardamom powder and the grated coconut to the batter and mix well.
Step 7
Set the batter aside for at least 2 hours for fermentation.
Step 8
While frying, add the baking soda to the batter and mix well.
Step 9
Heat appam pan, add a tsp of ghee / oil in each hole. Pour a spoon full of the batter in each hole. When cooked on one side, carefully flip to other side, add oil / ghee if required.
Step 10
Cook until both sides are dark brown. It’s ready to be served.