Kerala Style Neyyappam

Neyyappam

Kerala Style Neyyappam

Neyyappam

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By Milan W

Published On: 09 Nov 2003

Rating: 4
17 Votes, 3 Reviews
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30 Minutes
Served : 8
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Kerala Style Neyyappam Kerala Style Neyyappam By Milan W Kerala Style Neyyappam Published: Neyyappam 4 stars based on 3 reviews Total time: Yield: 8 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Raw long grain rice : 3 cups
(soaked for 4 : 6 hrs and blend to a coarse consistency)
Allpurpose flour(Maida) : 2 tbsp
Light brown sugar : ½ : ¾ lb
Salt : A pinch
Baking powder : A pinch
Cardamom(Elakka) powder : ½ tsp
Sesame seeds (Ellu) : 2 : 3 tsp
Copra or fresh coconut pieces : 2 tbsp
(sliced into ¼ inch cubes)
Ghee for frying
Directions:
1. Mix together all the ingredients and make a batter of dropping consistency like that of Dosa batter. 2. :- If too thick, the inside of the Appam will remain uncooked. 3. Keep the batter outside for atleast 6 hrs. 4. :- You may make the batter at night and make the appams in the morning. 5. :- Make appams in the appam griddle. In case you don`t have one, use a wok. The only difference being that the appams made in the griddle will be hemispherical in shape while the appams made in the wok will be flatter and use more ghee or a mixture of ghee and oil to make them. 6. Before heating up the griddle, use nonstick spray like Pam. 7. Heat it up and then pour about 1/2 tbsp of ghee in each mould. 8. Pour the batter in each mould, until it is half filled. 9. When the bottom half is browned, turn it upside down with a fork to cook the top portion. 10. When fully cooked, remove the appams and drain it on a paper towel. 11. :- Use fresh ghee to make the other batch. 12. Repeat the process, until all the batter is used up. 13. :- Serve warm or cold. 14. :- You can keep in a refrigerator for a couple of weeks.
:- Maida is used to prevent the Appams from sticking to the Appam griddle and to make the inside soft and fluffy.

Directions

Step 1

Mix together all the ingredients and make a batter of dropping consistency like that of Dosa batter.

Step 2

:- If too thick, the inside of the Appam will remain uncooked.

Step 3

Keep the batter outside for atleast 6 hrs.

Step 4

:- You may make the batter at night and make the appams in the morning.

Step 5

:- Make appams in the appam griddle. In case you don`t have one, use a wok. The only difference being that the appams made in the griddle will be hemispherical in shape while the appams made in the wok will be flatter and use more ghee or a mixture of ghee and oil to make them.

Step 6

Before heating up the griddle, use nonstick spray like Pam.

Step 7

Heat it up and then pour about 1/2 tbsp of ghee in each mould.

Step 8

Pour the batter in each mould, until it is half filled.

Step 9

When the bottom half is browned, turn it upside down with a fork to cook the top portion.

Step 10

When fully cooked, remove the appams and drain it on a paper towel.

Step 11

:- Use fresh ghee to make the other batch.

Step 12

Repeat the process, until all the batter is used up.

Step 13

:- Serve warm or cold.

Step 14

:- You can keep in a refrigerator for a couple of weeks.
:- Maida is used to prevent the Appams from sticking to the Appam griddle and to make the inside soft and fluffy.

user
Reply
Sahla Lashin

One of the recepie I saw that,they add shredded coconut with the grinding of raw rice.

user
Reply
Sahla Lashin

Can I keep the batter in fridge...

MuradU can keep outside is bettee because naturaly starch will occur it heps ur recipe tastey and in good shape

user
Reply
sujithra dinesh

Neyappam came out very well and the method given by Milan was very easy to do.

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