Neyyappam
Description
Neyyappam is a sweet rice-based fritter fried traditionally in ghee. It originates from Kerala and is a popular teatime snack.
Ingredients
- 2 cups Raw White Rice (Pachari)
- 1 1/2 cup Jaggery
- 1 tablespoon Banana- mashed
- 1 teaspoon Cardamom+ Sugar powder
- 1/4 cup Coconut Strips
- 2 teaspoon Black sesame seeds
- 3 teaspoon Ghee
- Oil for deep fry
Instructions
- 1 Soak 2 cups of white raw rice (pachari) for about 2 to 3 hours.
- 2
Drain the water completely and grind the rice into a fine flour.- 3
Sieve the flour to remove any coarse particles and keep it aside.- 4
Melt 1½ cups of jaggery using a tablespoon of water.- 5
Strain the jaggery syrup to remove impurities and let it cool.- 6
In a mixing bowl, combine the rice flour and jaggery syrup.- 7
Add enough water to make a smooth batter with a pouring consistency.- 8
Add one tablespoon of mashed ripe banana to the batter along with a teaspoon of cardamom-sugar mix.- 9
Mix well, cover, and let the batter rest for about 2 hours.- 10
Heat 2 to 3 teaspoons of ghee in a pan and fry ¼ cup of coconut strips until they turn light brown.- 11
In the same ghee, roast black sesame seeds and keep them aside.- 12
Just before frying, add the fried coconut strips and roasted sesame seeds into the rested batter and mix well.- 13
Traditionally, neyyappam is fried in pure ghee (hence the name-neyy means ghee in Malayalam). Here, we are using coconut oil.- 14
Heat the oil on medium flame. Pour a ladle of batter into the hot oil.- 15
Wait until the appam floats to the top, then turn it over and fry both sides until golden brown with a crisp crust.- 16
Remove from the oil and place on a tissue or strainer to remove excess oil.- 17
That’s it-Neyyappam is ready. Store in an airtight container and enjoy it with a cup of warm tea. It stays good for 2 to 3 days. - 2
