Kerala Style Neyyappam

by MilanW
Neyyappam
Soft and ghee flavored Kerala Style Neyyappam is a much favored snack dish in Kerala. The traditional dish is simple and authentic and you will note certain temples offering Neyyappam as prasadam. Kerala Style Neyyappam is unique and special with long grain rice blended with the remaining ingredients and fried in a griddle in small quantities. Kids love Neyyappam and the snack is quite popular in Kerala. Neyyappam has its origin in Kerala and the name is derived from words ‘neyy’ meaning ghee and ‘appam’ meaning pancake. You can explore a well detailed recipe here.
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Neyyappam
Votes: 2
Rating: 5
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing Kerala Style Neyyappam, first 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 at least 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 Kerala Style Neyyappam 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.
Recipe Notes

You can explore a dish here Wheat Unniyappam. You can also visit this link Kerala Kinnathappam.

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1 comment

curryadmin
November 11, 2003 - 12:00 am

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

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