Nei appam are made in a paniyaram pan, each hollow filled with ghee, and they come out with a dark crisp base and a soft centre. They belong to Karthigai and Chaturthi and any temple visit in between.
There is a banana in the batter and it is not there for flavour. It is what keeps the appam soft as they cool. Leave it out and you will have something hard by the evening. Soak the rice properly, grind it thick, and let the batter rest half an hour before you start.
Turn each one with a skewer rather than a spoon. They release when they are ready and not before.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
