Name: Neyyappam
Total time: 20 min
Yield: 10 people
Ingredients: 3 cups Rice; 3 tablespoon Flour/Maida; 1 tsp Cumin/Jeera; 1 tsp Sesame seeds/Ellu; 1 tablespoon Coconut cut into small pieces; 250 gm Jaggery (boiled in 1 cup water and sieved to remove lumps); 1 pinch Baking Soda; Salt (As reqd); Cocunut Oil/Ghee (As reqd)

traditional appam made for vishu kani

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) -

Instructions

Soak 3 cups of rice in water for about 5 hours, dry it and grind it well in a mixer.
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.
Allow that mixture to ferment for 5-6 hours .
Add a pinch of Cooking soda to that mixture and stir it well.
Heat a kadai and pour half coconut oil and half ghee for deep frying.
Fry the appam in medium flame until it becomes golden brown and crispy on the edges.

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