Of Flavours & Tastes…
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
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)
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..!