Nei Appam/Neyyappam
Author: 
Recipe type: Tea time snack
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Raw rice-2 cups(400 gms)
  • Ghee-2 tbsp
  • Seasame- 2 tbsp
  • Cardamon- 5-6
  • Salt
  • Wheat flour-4 tbsp
  • Jaggery-300gms
  • Papadum-4
  • Coconout oil
Instructions
  1. Soak the raw rice for 2 hours.
  2. Melt the jaggery by adding 1 cup water in a pan.Filter the jaggery to remove the impurities.
  3. Drain of the water from the rice using a strainer and powder it using a mixer grinder.Add the cooled jaggery syrup ¾ th and pappads into it and grind. Don't grind like a cream should have little bits like that of rava/semolina. Add Wheat flour and mix.Allow the batter to rest for around 2 hours.The batter will become thick, add the remaining jaggery syrup little by little.Add the jaggery syrup adjusting the consistency of the batter.Add seasame seeds,cardamon powder and 2 tbsp ghee and mix.Add salt after checking the taste of the batter.
  4. Heat a heavy bottom pan.Use coconut oil for better taste.When the oil heats up,drop in a spoon full of batter into the middle of the pan.Lower the flame only when it rises up. Don't lower the flame before that, as it may not rise up.Flip the other side when one side is cooked well. Make the flame high when you take the neiappam from the oil. Otherwise there is a tendency for the nei appam to be oily.Likewise make remaining nei appams .
Notes
Don't soak for more than 3 hours as it may reduce the taste of the rice.
Using pappads will increase the softness of the nei appams.Make sure to make the pappads into little bits before grinding.
Using dark coloured jaggery may give a better texture for the nei appams .
Seasame seeds and cardamon are used according to ones tastes.You can adjust accordingly.
Coconut oil is usually used in nei appams to get a the taste you could also use ghee.
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/nei-appamneyyappam/