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- 1 or 1 1/4 cup
Cardamom powder- 1/2 tsp
Coconut – 2 tbsp (thinly sliced)
Banana – 1/2
- Soak the rice in water for 1.5 hours.
- Drain the water completely and spread it on a kitchen towel or dhoti.
- Grind it to a nice flour. Sieve the flour and grind again to make fine flour.
- Take jaggery and add 1/4 cup water to dissolve the jaggery.
- Strain the jaggery water to remove the dust particles.
- Grind the banana and mix with jaggery syrup. We can also mash it instead of grinding. It helps in making soft appams.
- Add thinly sliced coconut and cardamom powder. Mix well.
- Add the flour into the jaggery syrup and mix well to make a thick batter.
- Keep it aside for 10 minutes.
- Keep Appa kaaral in the stove and add two drops of ghee & oil 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.
When we make it in bronze pan, it gives best appams that are traditionally made. It will appear big like a lemon sized balls.
When we make in non-stick pan, it appears small.