Neyyappam

Neyyappam is a sweet rice-based fritter fried in ghee. Its origin is in Kerala. It’s a much popular teatime snack too.

First of all, we need rice flour, which should be nonfried. Usually, rice flour available in the market are already fried

next, soak 2 cups White raw rice (Pachari) for about 2-3 hours. Drain water and we will grind it to a nice flour

Sieve it for bigger particles and keep them aside.

Next, we will melt jaggery. One and a half cup jaggery needed. Melt it with a tablespoon of water

We will strain it for impurities and keep it aside

Next, we will mix Rice flour and jaggery syrup

Add enough water and we will make a smooth batter.

We will add a tablespoon mashed banana and a teaspoon Cardamom-sugar mixture to the batter

The banana will help to make the Neyyappam soft inside

We need to keep it closed for two hours.

Next, we need fried Coconut strips and Sesame seeds. Heat 2-3 teaspoon Ghee and add 1/4 cup Coconut strips

Fry it till it gets light brown color. Roast Black sesame seeds in the same ghee and keep it aside

Finally, just before making the Neyyappam, we will mix Coconut strips and Sesame seeds into the batter.

Traditionally Neyyappam is fried in pure ghee. That’s why it got the name Neyyappam. In the local language, Neyy means Ghee

Here we are using Coconut oil. Keep the flame at a medium level

Pour a ladle of batter into the hot oil. Let’s wait for some time. It will come to the top of the oil

Fry both sides till it becomes brown in color with a crispy crust.

That’s all. Neyyappam is ready. Remove it from Oil.

Keep it in an airtight container for up to 2-3 days. Enjoy with warm tea