Unniyappam or Neiyappam

 

Neiyappam is one of the traditional festival time snack of Kerala. It is a sweet made with jaggery and rice flour.  We can make the batter and keep in the fridge for few days and use.

We need a day to ferment the batter so that the texture is spongy and soft.There are two methods to make neiyappam.

Today we will look at the easy method I generally follow, which consists of using home made rice flour without adding banana. The second method includes grinding the rice and jaggery together with the bananas- ideally this can also be used for the same kind of texture and sponginess. But since this recipe has been passed to us by my grandmother I have been following this method for years together.

Let’s look at the step by step recipe. 🙂

Ingredients:

  • 1 cup  home made raw rice flour
  • 1 cup  powdered jaggery
  • 1/2 tsp cardamom powder
  • 1/2 tsp dry ginger  powder (opt)
  • 2 tbsp chopped coconut pieces
  • Ghee or oil to deep fry

Method:

Soak the rice for 3 hours. Strain the water and spread the rice on a towel. Keep aside for 1 hour. Make sure the rice does not become very dry.
Now, powder the rice when it is slightly wet. Sieve the flour twice and keep aside.
Fry the chopped coconut pieces in ghee and keep

In a pan, add powdered jaggery. Add 1/4 cup water and heat. When the jaggery melts strain the syrup and clean the pan .
Again heat the syrup. Let it boil. Once it starts to boil take a drop of syrup in water and check for consistency.

You should be able to make a round shape with this drop of syrup in the water.
Now add rice flour, cardamom powder, dry ginger powder, fried coconut pieces and mix well. Remove from fire.

Keep the batter for 1 day to get better result.

Heat appe pan. Fill it with ghee or oil or mix of both.
Heat the ghee.
Check the consistency of the batter. If it is very thick add little water mix it.
Now pour a spoon full of batter to the ghee filled moulds.
When one side is cooked flip it. Keep the gas on medium.
Once golden brown remove it from the pan.

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