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 ..

1. 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

neyyappam

Love

🙂

Veena