Neyyappam – A delicacy from Kerela
The soft, spongy, golden brown neyyappam…this truly is a piece of heaven from “Gods own country”. I learnt this recipe from my mother-in-law. She is an expert at making neyyappams and of course, they are my husband’s favorite. So I have tried to pick up little tips and tricks from her and make these regularly. We make neyyappam for festive occasions like avani avittam, vinayaka chaturthi and gokulashtami.
I have tried making neyyappam using basmati rice, somehow they turn out very rubbery and hard. So I recommend using Sona Masori, Ponni or any other rice. (I use Walmart’s GV long grain rice for this). They are traditionally made in Neyyappa karal, also known as the aebleskiver pan.
This is my entry to Shanthi Krishnakumar’s cook book state specials.
Raw rice (Sona Masori,Ponni or any american rice) – 1 cup
Grated jaggery – 3/4th cup
Fresh grated cocunut – 1/4th cup (optional)
Ripe banana – 1 no.
Cardamom powder – 1tsp
Salt – a pinch
Ghee – 1 Tbsp plus for frying
Canola oil – for frying
- Soak rice in 2 cups of water for 4 hrs.
- Grind jaggery, banana, soaked rice, cardamom powder and a pinch of salt in a blender/mixer into a smooth batter. The batter should have a pouring consistency, neither too runny nor too thick.
- I don’t prefer cooking neyyappam in only ghee. So I mix in a tablespoon of ghee in the batter.
- Heat the aebleskiver pan with some oil in all the holes on medium high .
- Once the oil is heated pour a ladleful of batter in each hole.
Tips and tricks from my MIL: To get nice round neyyappam, use a bamboo chopstick (or the wooden stick that comes with the aebleskiver pan) to swirl the batter in each hole one by one and turn them around immediately. This will ensure that you turn around the neyyappam before the batter is cooked through to the top, so when you turn it, the batter flows down to form a nice circular shape.
- Cook on both sides until they are golden brown. Drain the excess oil on a tissue.