A very popular snack of Kerala, Neyyapam is prepared by blending soaked raw rice with water, jaggery, and banana. Fried in clarified butter, it makes an apt inclusion into Vishu festivities.
Ingredients
- Raw rice – 1 cup
- Banana – 2, small
- Jaggery – 1 cup
- Coconut pieces – 2 tbsp, finely chopped [optional]
- Powdered cardamom – ½ tsp [optional]
- Water – enough for grinding
- Clarified butter – enough for deep frying
How to Cook
- Wash rice thoroughly and soak for 8 to 10 hours or overnight. Drain water and grind the rice to a fine batter.
- Powder the jaggery, melt, and add to the rice only after rice is finely ground. Add bananas and grind to a fine batter.
- If the batter is too thick, add a little water to adjust it to dropping consistency.
- Roast coconut pieces, if you are using, in 1 tsp clarified butter until golden. Mix roasted coconut bits and powdered cardamom to the batter. Keep the mixture aside for about 30 minutes.
- Heat clarified butter in the unniyappam kara placed on low to medium heat. Drop the batter using a ladle into each of the pits until each pit if 3/4th full. Wait for a minute or two to allow the bottom portion to get cooked.
- Gently turn the unniyappam upside down and allow the other side also to cook. Wait until both sides get a deep golden brown hue. Remove from butter and drain on paper towels.
- Serve hot.
Tips:
Always cook on low to medium flame or else the inner side will remain uncooked.
