Kerala Style Neyyappam

Ingredientsfor 8 servings

• 3 cup Raw long grain rice soaked for 4 - 6 hrs and blended to a coarse consistency
• 2 tbsp All purpose flour Maida
• ½ - Light brown sugar
• Salt A pinch
• Baking powder A pinch
• ½ tsp Cardamom powder (Elakka)
• 2 - Sesame seeds Ellu
• 2 tbsp Copra or fresh coconut pieces sliced into ¼ inch cubes
• Ghee (for frying

Preparation

1. Step 1

   For preparing Kerala Style Neyyappam, first mix together all the ingredients and make a batter of dropping consistency like that of Dosa batter.

2. Step 2

   If too thick, the inside of the Appam will remain uncooked.

3. Step 3

   Keep the batter outside for at least 6 hrs.

4. Step 4

   You may make the batter at night and make the appams in the morning.

5. Step 5

   Make appams in the appam griddle. In case you don`t have one, use a wok. The only difference being that the appams made in the griddle will be hemispherical in shape while the appams made in the wok will be flatter and use more ghee or a mixture of ghee and oil to make them.

6. Step 6

   Before heating up the griddle, use nonstick spray like Pam.

7. Step 7

   Heat it up and then pour about 1/2 tbsp of ghee in each mould.

8. Step 8

   Pour the batter in each mould, until it is half filled.

9. Step 9

   When the bottom half is browned, turn it upside down with a fork to cook the top portion.

10. Step 10

    When fully cooked, remove the appams and drain it on a paper towel.

11. Step 11

    Use fresh ghee to make the other batch.

12. Step 12

    Repeat the process, until all the batter is used up.

13. Step 13

    Serve Kerala Style Neyyappam warm or cold.

14. Step 14

    You can keep in a refrigerator for a couple of weeks. :- Maida is used to prevent the Appams from sticking to the Appam griddle and to make the inside soft and fluffy.