Neyyappam - Crispy And Soft

Ingredientsfor 5 servings

• 1 cup Rice flour Ari podi
• 1 cup Jaggery — powdered (Sharkkara)
• 4 Cloves Cardamom (Elakka)
• 3 tsp Ghee
• 1 tbsp Maida or milk powder
• 1 tsp Dry grated coconut — optional
• Oil — for frying
• 1 cup Water

Preparation

1. Step 1

   For preparing Neyyappam, first grind together rice flour/rava and the cardomom cloves into a very thick paste.

2. Step 2

   Add the powdered jaggery and grind again. When you grind the jaggery, do not add water. The jaggery will melt on its own.

3. Step 3

   Add ghee and maida/milk powder.

4. Step 4

   Coconut can be added optionally. Stir everything together thoroughly into a thick batter.

5. Step 5

   Heat the oil in a fry in hot oiling pan.

6. Step 6

   With a sunken ladle, pour small quantities into the oil(the size of a cookie) and fry in hot oil Neyyappam to a rich dark brown colour.

7. Step 7

   Hints: Adding milk powder/maida helps thicken the dough and gives additional softness to the appams.

8. Step 8

   Appams are usually deep-fried in ghee. Hence the name Neyyappam. Such appams are very fatty and so to produce the same taste as ghee-fried appams, 3 tsp of ghee are added to the dough before frying.

9. Step 9

   Appams are usually made in a deep bottomed vessel called the "appa-karai" which has specifically designed cups for making such appams. In the absence of such a vessel, make sure that the dough is very thick, so that it does not run when poured into the pan for fry in hot oiling.

10. Step 10

    ***Note : Alternatively, you can use rava/sooji instead of rice flour. It will not only give the desired thickness to the dough but also not alter the taste in the least.