Neyyappam
Neyyappam, from above
VegKerala

Neyyappam

Rice and jaggery batter fried in ghee into puffy, crisp edged cakes. Temple offering, tea time treat.

50 minTime
2 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.
Ney and appam1 chapter · 1 min read

Make it your way

Grandma's wayRice jaggery batter fried in ghee.
The original
306kcalsame
2 gproteinsame
1 gfibresame
50minutessame

Classic neyyappam.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Rice1 cup, raw rice, soaked 4 hours
Jaggery1 cup, melted
Banana1 small, ripe
Fresh grated coconutsmall coconut bits
Sesame seeds1 tsp
Cardamom½ tsp
Gheefor frying, about this much is absorbed
Baking soda (bicarb soda, bicarbonate of soda)a pinch

Method

3 steps
  1. 1Grind the soaked rice coarsely with the melted jaggery and banana.
  2. 2Fry coconut bits in a little ghee and add with sesame and cardamom. Rest 2 hours.
  3. 3Stir in soda. Ladle into hot ghee in a small kadai and fry, turning once.
Serve it like this

Serve warm on a banana leaf, a few per person, with black coffee or tea.

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Make it a meal

What goes with Neyyappam: a bread or rice, a side, something to drink and something sweet.

A little snack Unniyappam40 min
A little snack Pazham pori30 min
To drink South Indian filter coffee20 min
To drink Kulukki sarbath5 min
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