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A tasty snack made with rice flour and jaggery in ghee
Published On: 11 Dec 2002
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Grind together the rice flour/rava and the cardomom pods into a very thick paste.
Add the powdered jaggery and grind again. When you grind the jaggery, do not add water. The jaggery will melt on its own.
Add ghee and maida/milk powder.
Coconut can be added optionally. Mix well into a thick batter.
Heat oil in a deep frying pan.
With a sunken ladle, pour small quantities into the oil(the size of a cookie) and deep fry to a rich dark brown colour.
Hints: 1. Adding milk powder/maida helps thicken the dough and gives additional softness to the appams.
Appams are usually deep-fried in ghee. Hence the name Neyyappam. Such appams are very fatty and so to produce the same taste as ghee-fried appams, 3 tsp of ghee are added to the dough before frying.
Appams are usually made in a deep bottomed vessel called the "appa-karai" which has specifically designed cups for making such appams. In the absence of such a vessel, make sure that the dough is very thick, so that it does not run when poured into the pan for deep frying.
It will be rich if you could add mashed banana too..:)
Hi I tried this as it said with out any water,but dint comeout as a batter, so I added little water, but it dint turn out well, can some one please let me know, whether to or not to add water?
very good i tried this and i got a good feedback from many people so dont let this down
I tried this recipe last week with rice powder (rice soaked overnight and ground in the morning) and added some maid as well as rava. It came out really well, very soft. Thanks for the recipe
pls tell the amt of water to be added
i tried it (with the rava and added water)but the dough splitted out fully
very good recipe
I just read the receipe....looks very gud...going to try it 2morrow...in the receipe there is nothing said abt the amount of water to be added. Do you add water or not???
This receipe is very very good. I made it twice and it came out very well. Sheeba please send some more receipe`s. God bless you.
First time I am trying something from net and it turned out really good.My husband and my 2 year old son liked it very much.Thanx for the recipe...simple and tasty....
thanks a million for this easy recipe. all my family members, even my grandfather liked it. Merci ikhteer, ya habibthi (thank you very much, my dear)
This is instant Neyappam. My Husband loves this. Have never thought making Neyappam was this easy. Thanx for this receipe.
What a Neyyappam
it was very gooooooooooood.entha ruchiiiiiiiiiiiiiiiiiiiiii
The best recipe for neyyappam! Adipoli!!
it was soooooooooo good that i am not getting any words..........thanku so much
Wow..I never thought making Neyyappam was so easy..I tried it yesterday and came out yummy..Now, I`m planning to make it again on day after tomorrow for a party!Thanks Sheeba.
I have tried this recipe a lot of times and it has never let me down.Thanks a lot
`Entha neyyyappathinte ruchi` Wow!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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