Neiyppam is a sweet snack made using rice flour, ripe banana, jaggery, grated/thinly sliced coconut, elachi. Traditionally its deep fried in appe pan using ghee. Getting the perfect crunchy outside and soft inside making Nei Appam is an art. It can be served as an evening snack with masala chai or filter coffee.
Neiyappam
1.Soak 1 cup rice for several hours.
2. Grind to a very smooth paste adding very less water.
3. Next add 2.5 cups jaggery to batter & grind fine. Now batter becomes quite watery.
4. Take a ladle full of this batter in a pan, add little water & cook it on stove top stirring all the time, till it boils and looks like kanji/ koozhu.
5. Switch off and add this koozhu to ground batter & mix well.
6. Add coconut pieces to batter.
7. Make neyyappams in ghee.
Note:
Can add 1 spoon wheat flour to batter to get soft appams.
Recipe courtesy: Sheela Shekhar
Variation 2
Ingredients
Raw rice flour 2 cups
Ripe Nendran banana (the big variety) 1
Jaggery 1large block (I have added water to it and boiled jaggery in a sauce pan and sieved it to remove any impurities)
Cardamom (elachi) 6 (crushed and deskinned)
Coconut grated/thinly sliced - 3 tbsp
Oil/ghee for frying
Process
In mixer grind, banana, rice flour by adding water in a paste consistency, to this add jaggery juice, grind together. Pour into a bowl, add crushed cardamom, grated/thinly sliced coconut. Mix in. Keep it as it is for about 3 to 4 hours.
In appe pan pour oil, when medium hot slowly pour using a small ladle prepared batter. Adjust flame, allow nei appam to turn into golden brown. Using skewer turn it and cook until both sides are of the same colour. Use skewer to remove nei appam. Serve it when its still warm.
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