Hi Dear Friends ….
I am back in dubai …Had a great time in kerala ..Now feeling homesick u knw .. 😉 Planning to visit again in march 🙂 So hw r u all ..Missed u all … In these 14 days was busy with travel ling ,still find little bit time for cooking also ..Got a chance to have idiyan chakka thoran ,poo ada ,neyyappam ,kinnathappam ,mambazhapulissery etc….I have updated kinnathappam
and mambazha pulissery posts with new pictures..Check it out k ..
Last time i tried to make neyyappam but didnt come out good as i expected ..So this time i asked amma and in her supervision i was able to make tasty neyyappam ..So try this traditional appam k …So here comes the recipe…
Ingredients
Pacha ari (Raw Rice )3 cup
All purpose flour-3tbsp
Baking soda-1/4tsp(opt)
Banana(cheru pazham)-3(opt)
Sesame seeds-1tsp
Grated coconut-1/2cup
Cardamom-2pods(opt)
Jaggery-1/2kg
Salt-one pinch
Ghee-2tsp
Oil –
Method
1.Soak the rice for minimum 6 hours .Drain and grind it in a mixer .The flour must be like puttu flour (don`t make the flour too fine powder).
2.In a kadai heat water and add jaggery and melt .When done drain the syrup using a strainer .Keep aside
3.Fry grated coconut by adding 1tsp of ghee till light brown colour .
4.Mash banana
5.In a deep bottomed vessel add the rice flour ,mashed banana ,sesame seeds,salt ,cardamom ,maida ,fried coconut ,ghee,baking soda and jaggery syrup and make a batter ..Almost same consistency of dosa batter . Keep this batter for fermentation.. Two hours is enough ..
- Heat oil in a deep bottomed kadai .When heat using a ladle pour the batter to the oil .If the ladle is big pour half portion of the batter .
7.Deep fry both sides of the appam ..
note: U can make neyyappam with rava also …Same method
U can click the link to view the printable version of the neyyappam recipe
Love
🙂
Veena
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