NEYYAPPAM

 

Ingredients

1. Raw Rice –500gm
2. All purpose flour/Maida – 300gm
3. Jaggery – 500gm
4. Coconut pieces – ½ cup (cut into fine pieces)
5. Black Sesame -2 tbsp
6. Jeera – 2 tsp
7. Cardamom powder – 1 tsp
8. Baking soda – ¼ tsp
9. Water – ½ cup
10. Ghee – 2 tbsp
11. Oil for frying
12. Salt a pinch

Method

1. Wash the rice till the water clears then soak for 2 hrs. powder the soaked rice to a semi coarse flour (slightly grainy).
2. Melt jaggery in ½ cup water, remove the impurities by straining it and keep aside to cool.
3. Heat ghee in a pan, roast jeera, sesame and coconut pieces, and let it cool.
4. Combine maida, rice powder, jaggery, cardamom powder, baking soda, roasted jeera, sesame and coconut pieces together. The batter should be of semi thick consistency (can add few tbsp of water if required) and allow to ferment for about 4 hrs.
5. Heat oil in a deep bottom frying  pan, when oil gets heated,  reduce the flame into medium, then pour a ladleful of batter into the oil and allow it to fry. When the sides of appam turn brown and rises up, carefully flip to other side and cook till it become golden brown on both sides.
6. Keep the neyyapams in a paper towel to drain off the excess oil, let it cool down before serving.