Neyyappam (Step By Step Photos)
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 5 servings
- 2 glass Raw rice
- 5 Pc Jaggery
- 1 cup Flour
- 2 - Cardamom
- 1/2 tsp Black sesame seeds Ellu
- 1 cup Nallari
- Salt A pinch
- Oil, to taste
Preparation
Step 1
Soak raw rice and nallari overnight and grind it with little water the next day.
Step 2
Melt the jaggery.
Step 3
Mix the melted jaggery with the rice mixture and set aside for 2 hours.
Step 4
After that mix in the cardamom, black cumin seeds, flour and salt.
Step 5
Pour oil into a kadai and heat it and spoon in the batter one at a time and fry both sides in oil till deep brown.
Step 6
Repeat the procedure and serve it as an evening snack.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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