Mélange

Of Flavours & Tastes…

Neyyappam ~ Another Nostalgic Snack from Kerala to celebrate the 2nd B’Day of Melange !

Hello there everyone ! Hope you all have settled with 2013 and ready to woooohh..Ha,that woooohh has become my daily expression now,after watching ‘English Vinglish’.For me,the new year has brought whole lot of excitements and responsibilities to live in.Just like you all,I remain here,thanking the Almighty for all what’s been done,and all what is to come..Let’s LIVE !

To all my fellow bloggers and readers out there,this is again my turn to offer big bunch of thanks to all of you,for loving,supporting and sharing your emotions with this small space of mine.Thank you all for remaining with me while I enter the second year of blogging !

Today’s recipe,Neyyappam is a traditional snack from Kerala.In my village or elsewhere in Kerala tea shops,neyyappam is a most sought after evening snack.If one roughly translate neyyappam,it’s an ‘appam'(fritters here) prepared in ‘nei’ (ghee).Traditionally neyyappams were made in  special molds filled with ghee.What we make now is in fact a diluted version born out of convenience with less ghee and no mold.You can deep fry it in any oil of your choice.But it’s awesome.Enjoy at least once !

yields 30 medium size neyyappams

Ingredients

4 cups raw rice,soaked overnight
1/2 kg karippetty / Palm jaggery
3/4 cup water
1 heaped cup copra / coconut chopped
3 tsp ghee
2 small bananas
4 tsps sesame seeds
pinch of salt
1.5 tsp cardamom powder
Oil,as required to deep fry
pinch of baking soda (optional.If you love to make the appams fast,this is a right pick.Otherwise let the batter sit for one hour)

Method

Drain the soaked rice in a colander and keep.Prepare the karippetty/palm jaggery syrup.Boil 3/4 cup water and karippetty ; reduce the flame.Keep stirring till the jaggery melt completely.Switch off and allow this syrup to cool.Meanwhile grind the drained rice in the small jar of your grinder,in batches.This should be somewhat a coarse powder.Take care not to grind it to fine powder.Or you can grind the first batches nicely and last two with granules.You may mix it well finally.At last you will have 7 cups of coarse rice flour from this four cups raw rice.

Well,now bring the rice flour into a large bowl.Heat ghee in a small pan and roast the chopped coconut till golden brown.Add this along with ghee to the rice flour.Mash the bananas and add this as well.Add the black sesame seeds,cardamom powder,salt and baking soda (if you prefer this) .

Now strain the jaggery syrup to another cup and slowly add this to the rice flour mix.Mix with your hand.You may need one and quarter cup of jaggery syrup to dilute the batter.The batter should have a medium consistency like that of dosa batter.Other wise when you pour the batter to oil,it won’t spread resulting a heavy chunk of appam.If you are not adding baking soda,you may keep it closed for at least one hour so that the batter will be kind of fermented and ready to go into oil.In case you prefer baking soda,you can start making appams soon after preparing batter.

Heat oil in a kadai or large pot and bring it to medium flame.Pour ladle of batter and allow it to come up.You may triger it by pouring the oil on top from the pan.If your pan is a large one,you may deep fry 4-5 appams in a batch.Fry both the sides till dark brown and cooked well.Once done,shift to a basket lined with paper towels.Enjoy with steaming black coffee or just have with your memories around..!

Advertisements

29 comments on “Neyyappam ~ Another Nostalgic Snack from Kerala to celebrate the 2nd B’Day of Melange !

  1. DivyaGCP
    January 9, 2013

    New year wishes to you and your family dear…
    Also warm wishes for your blog's second birthday!
    Delicious neiyappam is so perfect to begin this year… It looks so divine..

    Like

  2. Swasthi Blank
    January 9, 2013

    Happy new year. congrats on your blog anniversary. Appam looks too good. thanks for sharing this.

    Like

  3. Gauri
    January 9, 2013

    Happy New Year + Happy Second Blog birthday!
    Good to hear that the new year has begun on such a positive note, wish you loads of good days in this new year!
    The neiyappam's look very delicious and like that u are celebrating it with a traditional recipe!

    Like

  4. PT
    January 9, 2013

    congrats on your blog anniversary dear.. appam has come out well 🙂

    Like

  5. WeR SAHM
    January 9, 2013

    Delicious and all the clicks give it perfect traditional and divine look. Wishes for new year and your blog anniversary!

    Like

  6. Zareena
    January 9, 2013

    Congrats for your blog dear… The neyyappam looks yumm and mouth watering…

    Like

  7. Hema
    January 9, 2013

    Really they look so tempting, congrats dear and keep going..

    Like

  8. Vimitha Anand
    January 9, 2013

    Belated new year wishes… Neyyappam looks so inviting…

    Like

  9. divya
    January 9, 2013

    Yummy yummy tasty tasty.,

    Like

  10. Asiya Omar
    January 9, 2013

    Congrats on your blog Anniversary. Neyyappam looks super yum..

    Like

  11. Saraswathi Tharagaram
    January 9, 2013

    Congrats. Simply superb. What a click! I love each and every click of your dish. Very well done.

    Like

  12. Priya R
    January 9, 2013

    Congrats on your blog anniversary, wishing you many more to come your way. Love your blog and all your gorgeous clicks. Nei appam is my favorite too 🙂 you have made them so well, makes me hungry

    Like

  13. Swathi Iyer
    January 9, 2013

    Congrats on your blog anniversary. Neyyappam looks adipoli.

    Like

  14. Suja Manoj
    January 9, 2013

    Congrats dear,keep up the good work dear,wish you more and more sucess.
    Neyappam looks wonderful dear,perfectly made,cute with those crispy edges,drooling here.

    Like

  15. Julie
    January 10, 2013

    This is real torture,Dhyuthi..am coming to your place,one of my favorite snack,can't wait looking at these amazing cuties…parcel me 🙂
    Congrats on your blog's birthday too:)
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    Like

  16. anilkurup
    January 10, 2013

    The photographs , always add colour and falvour to your cuisine.

    Like

  17. Sangeetha Priya
    January 10, 2013

    Congrats n yummy preparation!!! gr8 clicks, simply drooling!!!

    Like

  18. Kaveri Venkatesh
    January 10, 2013

    Congratulation Dhuythi..Looking forward to more interesting and yummy recipes.
    Love neyyappam and pics are very tempting

    Like

  19. Priya
    January 10, 2013

    Congrats dear, way to go..Happy anniversary to ur blog baby.

    Cant stop with one,just love neyyappams to the core;;

    Like

  20. revathi
    January 11, 2013

    Congrats dear… I am so happy for u… Kudos to all your hardwork..
    Nei appam is just right to celebrate this occasion..:))
    Keep up the good work..
    Reva

    Like

  21. Maha Gadde
    January 11, 2013

    Very new to me…yummy and healthy.

    Like

  22. congrats 2nd anniversary. pinne , neyyappam thinnaal randundu kaaryam. do u know?

    Like

  23. Bikramjit
    January 12, 2013

    wowo yummy yummy and Congrats on completing two year ..

    Happy happy birthday to your blog 🙂

    Bikram's

    Like

  24. Divya Pramil
    January 13, 2013

    Wow congrats dear, wish you more success in near future 🙂 Lovely neiyappam looks so good, nice clicks too 🙂

    Like

  25. Rinku Naveen
    January 13, 2013

    Congratulations!! So glad to know you too are celebrating 2 years of blogging. Absolutely love those neyyappams. We usually make it during Vishu time. I remember how we used to wait to see the kani and then begin the day by having neyyappams. 🙂
    Wish you a Happy New Year and many more milestones for your blog!!

    Like

  26. Reshmi Mahesh
    January 15, 2013

    Congrats dear…Adipoli neyyapam..Love them..

    Like

  27. Swapna Raghu Sanand
    January 16, 2013

    I was filled with longing when I saw today's neyyappam. My mother used to make it for us when we were kids and the scent of it is still fresh in my mind. She made it the traditional way but the diluted version is more convenient given the hectic schedules we all seem to have. I want to make this recipe the way you have made it at least once, thanks for sharing this here.

    Happy 2013!

    Like

  28. Nandita Pai Shirali
    January 18, 2013

    Oh my Dhuythi… these neiappams are sooo inviting! And to think I am not a huge jaggery fan, these yummies are just calling to me! hehe 😀 Congrats on ur milestone 🙂

    Like

  29. Jay
    January 19, 2013

    awesome…all time fav recipe
    Tasty Appetite

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on January 9, 2013 by in kerala food, Snacks, Sweets.

Categories

%d bloggers like this: