Video guide to Neyyappam or fried sweet butter fritters from Kerala
Preparation time: 2 hours 30 minutes
Cooking time: 30 minutes
Serves: 20
Ingredients
500 gms raw rice
350 gms jaggery
3 tbsp all-purpose flour
½ tsp powdered cardamom
1 tsp sesame seeds
¼ tsp salt
2 tbsp ghee
100 ml coconut milk (approximately)
150 ml water
Cooking oil for frying
Method
Step: 1
Rinse the rice in water a couple of times and then soak it for at least two hours in enough water.
Step: 2
Melt jaggery in a saucepan with 150 ml of water and then allow it to cool.
Step: 3
After two hours of soaking, drain the water fully from the rice, using a sieve and then spread it over a dry cloth for about 15 minutes to dry completely.
Step: 4
Grind the rice coarsely in a blender, in batches.
Step: 5
Transfer the ground rice to a bowl and then add the all-purpose flour. Mix well.
Step: 6
Add the melted jaggery into the bowl after removing the impurities using a sieve. Mix well. Cover and keep the batter to ferment for 12 hours.
Step: 7
Thereafter add salt, cardamom powder, sesame seeds and one tablespoon of ghee. Combine well. The batter should not be too thick or think. It should be of a thick, pouring consistency. If the batter is too thick, use coconut milk or water to dilute it - using coconut milk gives a better taste.
Step: 8
Heat oil in a deep skillet, about 3-inch deep. Add one tablespoon of ghee too. Wait till the oil gets moderately hot. Pour a ladleful of batter into the centre of the pan and leave it undisturbed. After a minute the appam puffs up and floats on top. After a few seconds turn over. Keep turning and cooking until it turns golden brown.
Step: 9
Drain the Neyyappam on a paper towel and allow it to cool before storing it in an airtight container.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
What other recipes would you like featured? Tell us at food@gulfnews.com
