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.
- 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.
Always cook on low to medium flame or else the inner side will remain uncooked.