Neyyappam is the traditional sweet recipe in Kerala and Tamilnadu made of rice flour and jaggery. It is also called as rice pancakes. Neyyappam is mainly made on Aavini avittam and Karthigai Deepam. It can be stored in an air tight container for about a week. You can make it in traditional bronze appa kaaral or in non-stick. it is similar to Dutch Aebleskiver.
Raw rice – 1 cup
Jaggery- 11/4 cup
Cardomom powder- 1/2 tsp
Coconut – thinly sliced 2 tbsp
- Soak the rice in water for 8 hours/overnight.
- Drain the water completely and grind it to a nice flour.
- Take jaggery and add 1/4 cup water to dissolve the jaggery.
- Strain the jaggery water to remove the dust particles.
- Pour the jaggery water into the flour and mix well to make a thick batter.
- Add thinly sliced coconut and cardomom powder. Mix well.
- Grind the banana and mix with the batter. It helps in making soft appams.
- Keep Appa kaaral in the stove and add two drops of ghee into each hole and allow it to heat.
- Now add the batter into the holes and allow it to cook.
- Gently turn it with a stick to cook the other side.
- Appam will be golden brown in colour.
- You can serve it hot or cold. Shelf life will be for three to five days.
Note: While using bronze appa kaaral you have to use ghee to avoid the batter sticking to the vessel.
When I made in Non-stick Appa kaaral I used ghee only once.