Nadan Neyyappam
Neyyappam, also spelled as Nei Appam, is a traditional South Indian sweet delicacy originating from Kerala, a state in India. It is made primarily from rice flour, jaggery (a type of unrefined sugar), and coconut, and it's typically flavored with cardamom.
Ingredients
- 2 cups Raw Rice
- 2 tbsp All-Purpose Flour
- 1 tbsp Ghee
- 8-10 Cardamom pods
- 1 pinch Salt
- 1-2 banana (optional)
- 2 tbsp Sesame Seeds
- 300 gram Palm Jaggery (Jaggery)
- 3/4 cup 180 ml Water
- Coconut Oil for frying
Instructions
- Soak the raw rice in water for 4 hours, then rinse and drain thoroughly.
- In a saucepan, prepare jaggery syrup by combining 300 grams of jaggery with 3/4 cup of water. Heat until the jaggery dissolves completely. Set aside to cool.
- Once cooled, grind the soaked rice along with the jaggery syrup and cardamom pods into a smooth batter. Add all-purpose flour to the batter and mix well.
- Incorporate a pinch of salt, sesame seeds, and ghee into the batter. Stir until everything is well combined.
- Allow the batter to ferment for about 14 hours, covered, in a warm place.
- Mash the banana and add this to the batter. Mix all together very well.
- Heat coconut oil in a deep frying pan. Once the oil is hot, reduce the flame to medium.
- Pour the batter into the oil from the middle in small batches. As the batter begins to rise to the top, reduce the flame to low.
- Continuously pour hot oil over the top of the Neyyappam to ensure even cooking.
- Fry until the Neyyappam turns golden brown and crisp on all sides.
- Remove from the oil and drain excess oil on paper towels.
- Serve warm and enjoy the delicious Kerala style Neyyappam!