Neiyappam is a sweet rice-based fritter fried in ghee. Neiyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words neyy meaning "ghee" and appam meaning "pancake"
Ingredients
1/2 cup raw rice/ dosa rice
1/4 cup grated coconut
1 banana
1 tsp cardamom pdr
Pinch of salt
Jaggery powder to taste
Pinch of cooking soda
Ghee for cooking
Procedure
Soak rice in water for 2-3 hrs, wash well and grind with coconut
Once it becomes smooth paste add banana and jaggery powder, grind again
Add little water while grinding
Transfer the batter to a bowl, add salt and keep covered for 2-3 hrs
After 3 hrs, add cooking soda, cardamom pdr and mix well
The consistency of the batter should be like idli batter
Heat paniyaram pan and make neiyappams adding ghee
Cook on a medium flame and serve hot.
You can also add a pinch of ginger pdr and roasted small coconut bits.
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