Neyyappam
Neyyappam, as the name says, was made in the pure ghee in the ancient days. It is a very delicious snack which is made of Jaggery and rice batter.....
Ingredients
- Raw rice – 1 Cup
- All-purpose flour – ¼ Cup
- Jaggery – ½ Cup
- Ripe banana – 1 No
- Cardamom powder – ¼ Teaspoon
- Dry ginger powder– 1 Teaspoon (optional)
- Black sesame seeds – 1 Tea Spoon (optional)
- Thinly sliced coconut – 2 Tablespoon (optional)
- Ghee – 2 Tablespoons
- Cooking oil – for deep frying
- Salt – a small pinch
How to make
- Wash and soak the rice in water for a minimum of 6 hours or overnight.
- Grind it in the morning using the Jaggery syrup instead of water
- Make Jaggery syrup by boiling it with ½ cup water. Remove impurities. Leave it aside .Allow it to cool completely.
- Fry the coconut slices in 1 tablespoon of ghee, until it turns golden brown. Keep aside and let it cool completely.
- Mash the bananas into a fine paste using a mixer grinder.
- In a large mixing bowl, combine together the ground mix, all purpose flour, mashed banana, cardamom powder, dry ginger powder, sesame seeds (optional), fried coconut slices , ghee, and salt to form a semi thick batter ( idly batter consistency). Add water if required.
- Keep the batter for minimum 4-5 hours in a warm place for fermentation.
- Heat enough cooking oil in a deep bottom pan for deep frying. When the oil is heated, reduce the flame to medium.
- Drop a laddle full of batter into the hot oil. Deep fry the neyyappam by turning both sides until it turns golden brown in colour.
- Drain the excess oil onto paper towels.
- Repeat the previous step to make neyyappams.
