Neyyappam, a traditional tea time snack from Kerala, made with rice and jaggery. It has a crispy outside and soft inside.
Ingredients
- 1cupraw rice
- 150gjaggery
- 2tspghee
- 1/4cupwater
- 1piecesmall ripen banana (palayankodan)
- 1tspsesame seeds
- 1pinchsalt
- 1/2tspcardamom powder
- oil for frying
How to make Neyyappam
Wash and soak the rice for 4 hours.
Strain the soaked rice.
Heat a pan and add jaggery and water. Boil until the jaggery melts.
Strain the melted jaggery to remove impurities.
In a blender, add strained rice, banana pieces, salt, and jaggery syrup. Grind in batches to a coarse paste.
The ground paste should be 3/4th ground, not a fine paste.
Transfer the paste to a bowl and add sesame seeds, cardamom powder, and ghee. Mix well.
Let the batter rest for 8 hours.
Heat oil to medium hot, pour one ladle of batter, and fry until golden brown.
Tips & Tricks
Ensure the oil is at the right temperature to avoid the Neyyappam from absorbing too much oil.
Do not grind the rice to a fine paste to maintain the traditional texture.
Gayatri
(@rene121)
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