Yippeeeeeeeeeee!!!!!!!!!!!!!!! 100TH Post…
This marks my 100th blog post in my blog journey. Seven months of blogging… what a beautiful journey this has been. Thanks to the awesome people like my family, friends and relatives who were open in commenting and supporting me in my work.Last but not the least, a very big thanks to all of you who are reading my posts patiently and following me. Please continue to encourage my journey as always.
This post had to be a sweet dish as a mark of celebration. So I am celebrating it with Neyyappam. Neyyappam has its origin in the South Indian state of Kerala. Neyyappam is typically made of rice flour, jaggery, ghee fried coconut, ghee and cardamom. Traditionally, these sweets are made in a appakara ie. A pan which has many cavities. Those who do not have this can fry small spoonful of batter directly in a pan of hot oil. This snack has a special place in important festivals and family functions in Kerala. Keralites normally makes this for Vishu. As Vishu is round the corner, you can try this recipe for vishu.
2 cup raw rice
½ kg jaggery
2 tsp Cardamom powder
Ghee for making appam
3 tbsp coconut chopped
2 small bananas
Water as required
Soak the rice for 4 hours. Drain off the water and grind to a fine powder.
In a pan add jaggery and quarter cup of water. Keep the flame on medium and stir continuously till the jaggery dissolves. Cool the jaggery syrup slightly
Filter the jaggery syrup and pour to rice powder. Mix well. Batter should be thick as dosa batter
Smash the bananas well and add to the batter’
In a pan add 2 tsp of ghee. Add the chopped coconut and fry till golden brown. Pour the fried coconut over the batter. Add cardamom powder and mix well.
Leave the batter to rest for 4 to 5 hours. This will make the appam soft
Heat appe pan and pour one spoon of ghee in each mould of the pan. when the ghee is hot pour the batter into each mould till three fourth.
Roast it till golden brown on both sides, drain the excess oil onto paper towel