Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Karthikai Deepam and Neyyappam – Version 2

Today is Karthikai Deepam.

From Wikipedia:

Karthikai Deepam is a festival of lights celebrated by Tamil Hindus on the full moon day of Karthikai month (November/December), which is observed in every home and in every temple. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnima. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in the evening of the festival day.

On this occasion, we make Neyyappam, Pori urundai (cake made of puffed rice) and distribute it to friends and family. Today I am going to share the recipe for Neyyappam. Neyyappam is a popular sweet dish in Kerala and Tamil Nadu. It is made of rice, jaggery and clarfied butter.  I have already posted a different version of Neyyappam in which banana is included. This version doesn’t have banana in it. It is made in a traditional vessel called “Appa Karal”. Here you go…

Preparation time: 60 minutes

No. of servings: 15 to 20


  • Raw rice – 1 cup
  • Jaggery –  1cup
  • Cardamom – 2 pods
  • Thinly sliced coconut – 3 tbsp
  • Calrified butter or ghee – 2 cups

Appa karal

Method of Preparation:

  1. Soak rice for 3 hours.
  2. Grind to a smooth paste by adding less water.
  3. Do not get tempted to add more water because we are going to add jaggery as well.
  4. Break jaggery to small pieces and add jaggery to the ground paste and make a free flowing batter (just like a thick dosa batter).
  5. Mix in cardamom powder and coconut bits in the batter
  6. Heat the appa karal.
  7. Add a big teaspoon  of ghee in each hole of the appa karal and let it become hot.
  8. Add a small spatula full of batter and add it in each hole (less than 1/4 cup of batter).
  9. Let it sit for sometime. Turn both the sides and cook the appam.
  10. Appam will become golden brown or a little darker.
  11. If you find it burnt, reduce the heat level.
  12. Repeat the same procedure with the remaining batter.
  13. You can leave the last few spoons of batter as it may contain the dirt from the jaggery.
  14. Neyyappam is ready.


  1. The neiyappam looks delicious. Will try this sometime 🙂

  2. i love neyyappam..looks lovely

  3. Droolworthy neiappams, yumm!

  4. The appams look almost like gulabjamuns! Lovely pan too.

  5. wow..Delicious and looks divine!

  6. wow, love those appams, such a nice visual treat, I love their color.

  7. They look so yummy! Hope you had a great Karthigai Deepam!

  8. Scrumptious appams…The porri urundai also looks great.

  9. Looks great but I have one question tho’. How do I add jaggery and make it free flowing? ‘Cos I get jaggery in blocks.

    • Hi Preethi, Thanks for your comments. If you get jaggery in blocks, break them to small pieces and grind it along with the ground rice batter.

    • Hi Nithu
      Accidentally I Came to This website and found
      ur Neyappam
      it looks so good
      so Just wanted to Say this to u
      Take care

  10. Wow,lovely neiyappams i have seen so far! Gorgeous! perfect!

  11. really a yummy appam dear…..

  12. Thanks all of you for your valuable comments.

  13. In the past, jaggery used to of small stones in it, so the jaggery was melted and filtered. Glad to know it is not the case now (I have not bought jaggery in a long time).

    Another point is rice should not be ground too fine, then appam will not have bubbles in it. I also think the batter should be kept for some time, I would say 3 to 4 hours before making the appam. If you make the appam in a bigger pan edges will become thin and crisp; I like it that way. Also if made well, it should last for a week without getting spoilt.

  14. yummy appam!love ur clicks

  15. Looks tempting,delicious, my kids r very fond of Neyyappam and came to this website and found ur receipe,one doubt reg rice, which rice should i use(any) and if to add banana, how many?


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