NEYYAPPAM is Kerala’s traditional christian recipe. NEYYAPPAM is typically made of rice flour, jaggery, ghee, fried coconut, cardamom, black cumin and adding of coconut milk for too taste. This traditional cuisine serves also as an evening snack. I soaked the white rice (pachari) about 4 hour.
Rice, jaggery, ripe banana, ghee, coconut, cardamom.
Soak small white rice for 4 to 5 hours.
Then grind well.
Add jaggery syrup or grate stoneless jaggery and mashed ripe banana add into the grinded rice.
Blend the ingredients. Pour it into a pot. Fry thinly chopped coconut in the ghee. Then allow to cool.
After cooling put the coconut, black cumin and cardamom powder. Mix well. If you have dried ginger powder add little.
Keep the batter for 30 minutes. Heat ghee or vegetable oil in heavy bottomed pan or paniyaram and pour a ladle full of batter in to the paniyaram.
Fry till it becomes golden brown. Take carefully from the oil with fork or something like that.
Remove the excess oil in a napkin paper or kitchen towel.
- 1 cup rice
- 200g jaggery
- 2 small banana (palayamkodan pazham)
- 1/4 cup chopped coconut
- 4 cardamom
- 1/2 tbsp black cumin
- Soak the rice 4 to 5 hours.
- After five hours finely blend the soaked rice.
- Then add the stoneless jaggery grated and mashed small banana into the rice and blend it.
- Next heat the ghee in a pan and fry chopped coconut. Allow to cool.
- Lastly add coconut, black cumin and cardamom powder.
- Mix it and keep the batter for 30 minutes to combine the ingredients well.
- Heat a paniyaram or heavy bottomed pan with ghee or veg.oil.
- Pour one full ladle of batter in the oil.
- Allow to fry till golden brown.
- Take it from the oil and remove the excess oil in a kitchen towel.
Note:- Blend the rice with coconut milk and it will get more smooth and be tasty.