Neyyappam | Kerala Style Traditional Neyyappam

Neyyappam is a popular traditional styled sweet snack from the state of Kerala. It is typically a tasty pancake prepared from soaked raw rice, ghee and jaggery. The term ‘Neyy’ in Malayalam language denotes ghee and ‘appam’ refers to pancake. Neyyappam is generally prepared for special occasions and festivals like Vishu and Onam. It is also given as offerings to dieties during pujas and served as tea time snacks along with a cup of hot tea. Neyyappam is unique and special and the uniqueness in aroma and taste is due to the use of ghee and jaggery. For preparing Neyyappam, soaked raw rice is blended with jaggery syrup to a thick coarse batter. Maida is added to the batter and allowed to ferment for 4-5 hours. Spicy flavorings are added to the fermented batter and spoonfuls of batter are fried to a golden brown texture in ghee or oil. In this recipe I have fried the snack in oil but in traditional dishes ghee was used for frying.

Fried Neyyappam is soft on the inside and crispy on the outside. There are many variations to the traditional snack. Some regions add cashew nuts for a crunchy texture. Nevertheless, the basic recipe for Neyyappam remains the same. Neyyappam has a close relative called ‘Unniyappam’. Look wise they look similar except for some differences. Neyyappam is crisp on the outside with a crispy frill on the side while Unniyappam is soft in texture with no frills. Unniyappam is of the softer side while Neyyappam puffs up like a puri and is hollow in the middle. For Neyyappam, banana is not added and hence there is longer shelf life. This is a healthy snack rich in carbohydrates and other nutrients. It you have a sweet tooth, you should try Neyyappam at home. And do send me feedback. You can explore a well detailed Kerala Style Traditional Neyyappam here.

Neyyappam | Kerala Style Traditional Neyyappam

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Kerala

Servings 6 people

Ingredients

  

1x2x3x

• 1 kg Raw rice(Soaked)
• 3/4 kg Jaggery
• 8 tbsp Maida/All purpose flour
• 1 tsp Cardamom powder
• 1/2 tsp Cumin seed powder
• 1 tbsp Black sesame seeds(Ellu)
• 1/2 cup Coconut pieces
• Salt Pinch
• Oil For frying
• 2 tbsp Ghee

Instructions

 

• Wash and drain the soaked rice. Keep this aside.
  
• Boil about 5 cups water in a non stick pan and add crushed jaggery to it. Melt and strain the impurities. Allow it to cool. Add the strained jaggery mix and soaked rice in a mixer to grind it into a semi coarse batter of right consistency (you can feel small bits when you rub the batter with your fingers).
  
• Transfer the batter into a bowl. Add maida and mix very well for 5-10 minutes. Allow this mix to ferment for about 4-5 hours.
  
• Add other ingredients: cardamom powder, sesame seeds, cumin powder and mix well to form a semi thick batter.
  
• Fry the coconut pieces in 2 tablespoon ghee and keep aside.
  
• Mix it with the batter and add a pinch of salt.
  
• Now pour the batter with the help of a deep spoon into hot boiling oil in a pan and allow it to fry. When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both sides.
  
• Repeat the process and prepare remaining Neyyappams...
  

Notes

You can visit this link Unniyappam. You can also visit this link Ney Pathiri.

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