Department of Cultural Affairs, Government of Kerala

Kerala Culture

Neyappam

Ingredients:

Raw rice – 1 cup
Maida – ¼ cup
Powdered jaggery – ½ cup
Dry ginger powder – 1 tsp
Chopped small banana – 1
Ghee – 2 tsp
Cardamom powder – ¼ tsp
Sesame seeds – 1 tsp
Salt – a pinch
Dry coconut bits – ¼ cup
Oil - as required for frying

Method of Preparation:

Soak raw rice in water for 4-5 hours. Dissolve grated jaggery in ½ cup of boiling water and strain it. Fry coconut bits in ghee until it turns golden brown. Grind the raw rice and jaggery syrup. Do not add any water. Add ground banana to this and mix well.

In a bowl, mix the ground mixture, maida, cardamom powder, dry ginger powder, sesame seeds, salt and coconut bits to an idli batter consistency. Keep aside for another 4-5 hours. Boil oil and keep it in the low flame. Pour a spoon of the batter on to the oil and fry it until it turns brown. Strain the excess oil using a tissue paper.

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