Neyyappam is a popular Kerala snack made with rice flour, jaggery, and spices. It is a sweet and fluffy dish that is often served with tea or coffee.
1
cup raw rice
1
cup jaggery
1/4
cup water
1/4
cup wheat flour( if you prefer)
1/2
teaspoon sesame seeds
1/4
teaspoon cumin seeds
1/4
teaspoon salt
1/4
teaspoon baking soda
Coconut
oil or ghee for frying
Instructions:
Rinse
the rice in water a couple of times. Soak the rice in enough water for 4 to 5
hours.
Drain
all the water and add the soaked rice in a blender jar.
Add
the jaggery, water, wheat flour, sesame seeds, cumin seeds, and salt. Grind
everything to a smooth batter.
Add
the baking soda and mix again.
Cover
the batter and let it rest for 30 minutes to 1 hour.
Heat
some coconut oil or ghee in a pan.
Drop spoonfuls of the batter into the hot oil.
Fry
the Neyyappam on medium heat until golden brown on both sides.
Remove
the Neyyappam from the pan and drain the excess oil on paper towels.
Serve
hot or cold.
Tips:
Use
ripe jaggery for the best flavor and texture.
Adjust
the amount of jaggery to your liking.
You
can add other spices to the batter, such as cardamom or cinnamon.
For
a crispy exterior, fry the Neyyappam in a hot pan until golden brown.
Enjoy!
Here are some additional tips for making perfect Neyyappam:
- Use good quality rice flour.
- Soak the rice for at least 4 hours, or overnight.
- Grind the batter to a smooth consistency.
- Let the batter rest for at least 30 minutes before frying.
- Use a hot pan to fry the Neyyappam.
- Fry the Neyyappam on medium heat until golden brown on both sides.
With
a little practice, you'll be making delicious Neyyappam in no time!
