Name: Neyyappam
Prep time: 20 min
Total time: 20 min
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)

Neyyappam

By SheejaA

• April 20, 2014

Neyyappam

traditional appam made for vishu kani

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings 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

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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