Making delicious Neiyappam is an art, I have learnt to make Neiyappam from Kamalu Patti and her daughter Sheila (our cousin)
The Neiyappam will be soft and spongy inside but crispy outside. Sheila was kind enough to share her unique recipe with me and here is it for all of us to try.
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: Sheila Shekhar
The recipe for making unniyappam
Ingredients
1 cup rice powder
1/4 cup soaked aval/poha
1/2 cup jaggery powder/1 cup liquid jaggery
2 tablespoon of jackfruit pooranam/chakka varatiyathu
5-6 green cardamom crushed
2 tablespoon of grated coconut
1/4 tsp of salt
3 ripe banana, I used 1 medium robusta, 2 elakki (you can use rasakadali/ palayamthodan)
Method
Add all ingredients in mixer jar, add 1/2:cup water and grind into a smooth batter. Pour into a bowl.
Keep it for 2 hours.
Heat oil/ghee, make small unniyappam in the appe pan.
Notes
Since we are adding banana, the unniyappam will be good for immediate consumption or maximum you can keep it for a day.
