Neyyappam Easy Recipe
A traditional sweet dish made during festivals which uses rice flour and jaggery
Servings: 20 neyyappams
Calories: 88kcal
Ingredients
- 4 cups rice raw
- 2 - 21/2 cups jaggery (9 to 10 pieces)
- ½ cup all purpose flour or maida or wheat powder
- ¼ tsp baking soda
- 1 tsp black sesame seeds
- 2 tbsp coconut chopped into small bites
- 10 cashews chopped into tiny bits
- 10 raisins
- ½ tsp cumin seeds
- 7 - 8 cardamom powdered
- 2 tsp ghee
- 1 pinch salt
- ¼ cup cooked rice (optional)
- ¼ cup coconut grated (optional)
Instructions
- Soak the rice in water for about 3-4 hours .
- Melt jaggery with very little water and cool the solution to be slightly warm.
- Once soaked, grind the soaked rice with the warm jaggery solution prepared ahead.
- Add the all-purpose flour or wheat powder. Next, add the maida or all-purpose flour and grind again.
- Add cooked rice and coconut ( if using as they are optional ), and grind well.
- Adjust the water so that the consistency of the batter is as thick as that used for making idlis or pancakes.
- Heat a pan and add a teaspoon of ghee or clarified butter.
- Fry sesame seeds, chopped coconut pieces, cashews, raisins, cumin and sautée till it is lightly browned and keep aside.
- Add the above sautéed items to the batter along with a pinch of salt.
- Let the batter sit for about 5 to 6 hours or overnight. It will get thicker on resting and may need to be loosened with water to get the right consistency.
- Use a deep-bottomed pan to deep fry the neyyappam. Normally, it is fried in a cast iron vessel as seen in the pictures.
- Use a ladle to pour the batter and keep it at a low to medium flame to deep fry the neyyapam . It should get a dark brown colour .Using a high flame will leave the inner portion uncooked so it is better to fry with low or medium flame.
- The neyyapam , just like any other appams made with jaggery , tastes even better the next day and can be kept in an air tight container for about a week. Happy Cooking, Enjoy !
Video
Notes
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- To get the authentic taste, use a cast iron vessel with a round bottom (as shown in the picture).
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- First, allow the cast iron to heat up, then add oil and let it heat up well, only then add the batter, as this order helps any batter from sticking to the frying vessel.
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- Ensure a rough or coarse consistency of the batter is obtained to get the right texture of the neyyappams.
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- The jaggery solution should be ready and slightly warm before mixing the rice powder or grinding with soaked rice. Do not mix or grind while it is still hot.
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- Adding ghee to the batter is optional, but it gives a great taste.
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- The batter can sit overnight or for at least 8 to 10 hours. It is important to rest the batter.
- The batter may get a little thicker on resting, and you may need to loosen it a bit by adding a little water and mixing well.
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- Adding baking soda is optional; if adding, add it to the batter before frying it.
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- Add a pinch of salt, it enhances the taste of jaggery-based sweets as always.
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- Add fried nuts, coconut bits, and sesame seeds using ghee.
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- Rice flour is the main ingredient; adding all-purpose flour or wheat will help to hold the batter together.
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- Fry in a low to medium flame to avoid burning, so that the inner portion is cooked well.
Nutrition
Serving: 25g | Calories: 88kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg
