Ingredients
4 cups rice raw
2 - 2 1/2 cups jaggery
½ cup maida or wheat powder
1 tsp black sesame seeds
2 tbsp coconut chopped into small bites
cashews chopped into pieces
cardamom pdr 1/2 tsp
2 tsp ghee
1 pinch salt
¼ cup coconut grated (optional)
Preparations
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 maida or wheat powder 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 . Fry sesame seeds, chopped coconut pieces, cashews, and sauté 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. 
Normally, it is fried in a cast iron vessel as seen in the picture.
grease each hole with ghee .
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. Turn over once the lower-side is cooked. 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 a few days.
No comments:
Post a Comment