Karthigai Deepam or Thirukkarthigai is a Tamil Hindu Festival, celebrated during the Tamil month Karthigai, that is second half of November or first half of December. This Karthigai Deepam or Thiruk karthigai is also celebrated in Telugu Hindu Families and in all Hindu temples.
There are many special foods prepared during this festival. The main recipes made during this period are
Nei Appam is made during karthigai deepam and Krishna jayanthi in tamil Hindu families. It is normally made by soaking raw rice for about an hour and then grinding it along with jaggery. Then grated coconut and cardamom is added to enrich the taste and the batter is fried in ghee. But now a days health conscious people have started using kuzhi paniyaram pan for frying. I also use the kuzhi paniyaram pan only.
- Raw rice – 1 cup
- Jaggery – 1 cup
- Banana small – 1
- Coconut – 3 tblsp
- Cardamom powder – ¼ tsp
- Cooking soda – 2 pinch
- Salt – 1 pinch
- Ghee – as needed
Wash and soak the raw rice for about an hour. Grate the coconut. Powder the jaggery. Peel and chop the banana. Grind rice, jaggery and banana in the mixie finely.
Then add coconut, cardamom powder, salt and cooking soda and mix well. Heat Kuzhi paniyaram pan in the gas stove and add ghee in the kuzhies(grooves) and pour the prepared batter. Cook both sides till light brown.
Don’t add more water while grinding.
The batter should be in the idly batter consistency.