Dates Appam | Jaggery And Dates Nei Appam Recipe with detailed step by step photos and video recipe. traditional nei appam recipe but made with dates. one way of eating healthy especially for kids who dont like dates.
This idea of making Dates appam got into my head looking at the pack of dates lying in the snacks tin for long. Nobody cares to open and eat a piece (including me). So i thought of using it somehow into any dish so that it doesn’t get wasted. Appam is one of the sweet everybody at my house loves. I wanted to make super soft and sweet recipe so that my little one also takes it. There i ended up with this recipe.
the below picture was taken in 2016 when i first made this recipe for a contest. and i won first place in it. 🙂
Dates appam video recipe:
Dates appam pictorial description:
- Soak raw rice in a bowl and dates (seedless or seeds removed) in another bowl for at least 3 hours. need not soak dates if your using wet grinder to grind the batter. If you are using mixer grinder, then soak the dates as well in water for an hour or more.
- Grind together raw rice and dates in a Grinder (preferably grinder not mixer to get the super soft appams)
- Don’t discard the water used to soak dates. Use that water while grinding. use only very minimal water only when required. It takes 20-30 minutes for the batter to be fine and smooth.
- Meanwhile, melt the jaggery and boil it to bring it to a one string consistency/ like honey.
- When it boils and gets to the thick consistency , strain and add it to the batter.
- Now add in finely chopped coconut pieces/grated coconuts(optional), cardamom and fully ripe banana (I used Nendran banana).
- Mash it well with hands until smooth.
- Heat the paniyaram pan, pour ghee into each hole and pour 3/4th of the hole with the batter. Reason to fill only 3/4th of pit is when it cooks it rises up a little and then it goes shapeless when filled till the rim. so stop little below without filling it full.
- You can see that sides of appam is cooked well and easy to turn over to other side.
- Cook on both sides until brown. take out and serve it!
- Water consistency of batter is important. should not be too tough or too watery. if it goes watery. add some rice flour and bring it to actual consistency. if thick add some water.
- You can add soda if cooking instantly. If you dont want to add soda, then let the batter sit for 2 to 3 hours to get fermented.
- Add only 1/2 or 3/4th of nendran. if small sized bananas you can add two. Adding more will spoil its shape.
- Taste the batter when adding jaggery syrup. based on dates variety and banana variety sweetness may vary. Add only till the sweetness of batter is as per your taste.
Dates Appam Recipe:
Dates Sweet balls
- 1 cup raw rice
- 1/2 cup dates (seedless)
- 1/8 cup finely chopped coconut/grated coconut optional
- 2 nos cardamom
- 1/2 long nendran banana (Fully ripe) (2 if small variety)
- 1/8 tsp salt
- 1/8 tsp baking soda optional
- 1/2 cup jaggery
- 4-5 tbsp ghee
Soak raw rice in a bowl and dates (seedless or seeds removed) in another bowl for at least 3 hours. Grind together raw rice and dates in a Grinder with minimal water.
Now add in finely chopped coconut pieces/grated coconuts, cardamom and fully ripe banana (I used Nendran banana) and grind for 5 to 10 minutes.
Take the batter out to a vessel. add a pinch of salt and a pinch of baking soda.
Meanwhile, melt the jaggery and boil it to bring it to a one string consistency/ like honey.
Add this jaggery syrup to the batter and mix well.
Heat the paniyaram pan, pour ghee into each hole and pour 3/4th of the hole with the batter. Close and cook in simmer for 2-3 minutes. You can see that sides of appam is cooked well and easy to turn over to other side. Cook on both sides until brown. Take out when done and serve !
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