Neyyappam
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 Neyyappam is a sweet rice-based fritter fried in ghee. Its origin is in Kerala. It’s a much popular teatime snack too.
- 2
First of all, we need rice flour, which should be nonfried. Usually, rice flour available in the market are already fried- 3
next, soak 2 cups White raw rice (Pachari) for about 2-3 hours. Drain water and we will grind it to a nice flour- 4
Sieve it for bigger particles and keep them aside.- 5
Next, we will melt jaggery. One and a half cup jaggery needed. Melt it with a tablespoon of water- 6
We will strain it for impurities and keep it aside- 7
Next, we will mix Rice flour and jaggery syrup- 8
Add enough water and we will make a smooth batter.- 9
We will add a tablespoon mashed banana and a teaspoon Cardamom-sugar mixture to the batter- 10
The banana will help to make the Neyyappam soft inside- 11
We need to keep it closed for two hours.- 12
Next, we need fried Coconut strips and Sesame seeds. Heat 2-3 teaspoon Ghee and add 1/4 cup Coconut strips- 13
Fry it till it gets light brown color. Roast Black sesame seeds in the same ghee and keep it aside- 14
Finally, just before making the Neyyappam, we will mix Coconut strips and Sesame seeds into the batter.- 15
Traditionally Neyyappam is fried in pure ghee. That’s why it got the name Neyyappam. In the local language, Neyy means Ghee- 16
Here we are using Coconut oil. Keep the flame at a medium level- 17
Pour a ladle of batter into the hot oil. Let’s wait for some time. It will come to the top of the oil- 18
Fry both sides till it becomes brown in color with a crispy crust.- 19
That’s all. Neyyappam is ready. Remove it from Oil.- 20
Keep it in an airtight container for up to 2-3 days. Enjoy with warm tea - 2
