Neyyappam

by SheejaA
traditional appam made for vishu kani
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Rice - 3 cups
  • flour/maida - 3 tablespoon
  • Cumin/Jeera - 1 tsp
  • Sesame seeds/Ellu - 1 tsp
  • Coconut cut into small pieces - 1 tablespoon
  • Jaggery(boiled in 1 cup water and sieved to remove lumps) - 250 gm
  • Baking soda - 1 pinch
  • Salt(As reqd) -
  • Cocunut Oil/Ghee(As reqd) -
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Rice - 3 cups
  • flour/maida - 3 tablespoon
  • Cumin/Jeera - 1 tsp
  • Sesame seeds/Ellu - 1 tsp
  • Coconut cut into small pieces - 1 tablespoon
  • Jaggery(boiled in 1 cup water and sieved to remove lumps) - 250 gm
  • Baking soda - 1 pinch
  • Salt(As reqd) -
  • Cocunut Oil/Ghee(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak 3 cups of rice in water for about 5 hours, dry it and grind it well in a mixer.
  2. To the rice powder, add 3 tablespoon Maida ,1 tsp Jeera, Sharkara pani, 1 tsp Ellu, Coconut pieces, and a pinch of salt. This should be made as a batter and consistency should be similar to Idli batter.
  3. Allow that mixture to ferment for 5-6 hours .
  4. Add a pinch of Cooking soda to that mixture and stir it well.
  5. Heat a kadai and pour half coconut oil and half ghee for deep frying.
  6. Fry the appam in medium flame until it becomes golden brown and crispy on the edges.
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