Neyyappam
Neyyappam, originated from Kerala is a simple and easy to make sweet, however, have to be careful with the ratio of ingredients and grinding consistency. Neyyappam is derived from “Neyy” which means Ghee and “appam”, pancake. This sweet is usually done on Krishna Jayanthi in many temples in Kerala. -Reference: Wikipedia
Ingredients
- 2 cup Rice, raw / பச்சரிசி
- 2 tbsp Urad Dhal / உளுத்தம் பருப்பு
- 2 tbsp Wheat Rava - Semolina
- 1¼ cup Jaggery / வெல்லம்
- 5 tbsp Ghee / நெய்
- 2 nos Cardamom, Green / ஏலக்காய்
- 2 tbsp Coconut / தேங்காய் - grated
- 200 ml Oil / எண்ணெய்
Instructions
- Soak the rice, urad dhal, sooji in enough water for 2~3 hours
- Drain water and grind it along with jaggery, coconut, cardamom into a paste such that it should not be very smooth and not very coarse. Thickness of the batter shall be similar to idly batter consistency
- Heat kuzhiyappam pan and fill ¼ with ghee and oil mix
- Keep the flame in medium
- Pour a spoon full of batter into each shallow space
- Turn the appam upside down with a stick, so that it will cook and fry the other side too evenly
- Once the appam turns dark brown color remove it from the oil
Notes
Note
* If you are not calorie conscious you could fry with 100% ghee, as the name goes it will be a real Neyyappam
* If you are not calorie conscious you could fry with 100% ghee, as the name goes it will be a real Neyyappam
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