Photo: Billjones94 · CC0 · Wikimedia Commons

Kerala · Snack

Neyyappam

Traditional 23. Neyyappam recipe

🧺 Ingredients

• 1 cup raw rice (200g), soaked 5-6 hours
• 1 cup jaggery (200g), crushed
• ½ banana (medium, ~60g), mashed
• 2 tbsp all-purpose flour (20g)
• 1 tsp cardamom powder (2g)
• ½ tsp dry ginger powder (1g, optional)
• 3 tbsp fresh coconut, grated (20g, fried)
• ½ tsp roasted sesame seeds (2g)
• 2 tbsp ghee (30ml)
• ¼ tsp salt (1g)
• Oil for frying in neyyappam pan (1 cup/240ml)

👩‍🍳 How to make Neyyappam

1. Grind rice (10 mins, wet grinder): Crush 200g jaggery. Make syrup by boiling jaggery with ½ cup water, cool. Drain 200g soaked rice. Grind rice by adding jaggery syrup in wet grinder (do not add water). Grind until smooth paste.
2. Make batter (5 mins, room temperature): Transfer ground rice to bowl. Add ½ banana mashed, 20g all-purpose flour, 2g cardamom powder, 1g dry ginger powder, 20g fried coconut bits, 2g sesame seeds, 30ml ghee, 1g salt. Mix well until smooth batter—consistency should be like thick pancake batter.
3. Ferment (4-5 hours, warm place): Cover bowl, let ferment in warm place (like oven with light on, or near warm spot) for 4-5 hours. Batter should rise slightly and become airy.
4. Heat neyyappam pan (5 mins, medium heat): Heat neyyappam pan (special round mold pan with 6-8 hemispherical holes) over medium heat. Pour ghee into each hole, allowing it to coat entire mold.
5. Fill and fry (12 mins, medium heat): Once pan is hot and ghee is shimmering, fill each mold hole ¾ full with fermented batter. Do not overfill or they will overflow. Fry 2-3 minutes until bottoms are golden, then carefully turn using fork or stick. Fry another 3-4 minutes until all sides are golden brown and crispy outside, soft inside.
6. Remove and cool (5 mins, room temperature): Using fork, remove neyyappam from mold onto plate. Serve warm.

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