Neyyappam – Crispy And Soft
Soft and crispy Neyyappam is a delicious rice fritter usually fried in specifically designed cups. Neyyappam has its origin in Kerala and the name is derived from words ‘neyy’ meaning ghee and ‘appam’ meaning pancake. Neyyappam is a traditional sweet prepared from rice flour, jaggery and ghee. For health reasons ghee is scantily used nowadays but the authentic flavor is retained. Kids love neyyappam and the delicious sweet is offered as prasadams in certain temples. You can discover a well detailed Neyyappam here that can be easily prepared at home.
Servings Prep Time
5people 30minutes
Servings Prep Time
5people 30minutes
  1. For preparing Neyyappam, first grind together rice flour/rava and the cardomom cloves into a very thick paste.
  2. Add the powdered jaggery and grind again. When you grind the jaggery, do not add water. The jaggery will melt on its own.
  3. Add ghee and maida/milk powder.
  4. Coconut can be added optionally. Mix well into a thick batter.
  5. Heat oil in a deep frying pan.
  6. With a sunken ladle, pour small quantities into the oil(the size of a cookie) and deep fry Neyyappam to a rich dark brown colour.
  7. Hints: Adding milk powder/maida helps thicken the dough and gives additional softness to the appams.
  8. 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.
  9. 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.
  10. ***Note : Alternatively, you can use rava/sooji instead of rice flour. It will not only give the desired thickness to the dough but also not alter the taste in the least.
Recipe Notes

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