Neyyappam{rice Pancakes Fried in Ghee}
Ready In: 5 hrs 30 mins
Yields: 25 Neyyappams
Ingredients
- 1 3⁄4 cups rice flour
- 1⁄4 cup plain flour
- 2 bananas, mashed
- 4 tablespoons jaggery
- 1 tablespoon finely chopped fresh coconut
- 1 tablespoon black sesame seed
- 1⁄4 teaspoon cardamom powder
- ghee, as required, for frying
Directions
- Melt jaggery in 1/2 cup of water in a pan on low heat.
- Strain it and allow it to cool.
- In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
- In a large bowl, mix together the rice flour, plain flour and mashed bananas.
- Add all the remaining ingredients, except the ghee/oil to fry and mix well.
- Stir in water to make it into a thick consistency mixture.
- Leave it aside for 4-5 hours.
- Heat oil in an 'Appakara'{a special moulded frying dish}.
- Pour the thick mixture in small quantities into the pan moulds.
- Remove the fried pancakes from the vessel when they are dark brown.
- Your snack is ready to serve.
- Enjoy!
- Note:This can be stored in an airtight container for upto 1 week.
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