Neyyappam

Neyyappam is a sweet fried snack popular in Kerala, similar to donut. The ingredients are almost similar to that of Unniyappam. The main difference is unniyappam is fried in a mould (Appam patra or Appa karai). Neyyappam batter is directly poured into the hot ghee and deep fried. Ney means ghee in malayalam. The name neyyappam came to existence because it was fried in ghee. You can fry it in ghee or oil.

Preparation: 

• Wash and soak the raw rice for 4 hours. Melt the jaggery in half cup of water. Sieve and remove the impurities. Thicken the cleaned jaggery solution on low flame. (Add more jaggery if you want it sweeter.) 
• Fry the fresh coconut bits in ghee to golden brown. Keep aside. 
• Grind the rice well. But not too finely. Add the jaggery into the rice batter in the mixer bowl and mix it well. You add mashed banana now. But mashed banana reduces the shelf life. So it is optional. 
• Transfer the batter to another bowl. The batter must be neither  very very thick nor runny. Idli batter consistency. 
• Add the sesame seeds, fried coconut bits and a pinch of salt. (Other things which come under optional category may be added now). Set aside for a minimum of one hour, 4 - 5 hours is best. 
• Heat oil in a deep pan. When the oil is hot reduce heat to low. Scoop the batter in a deep spoon and pour into the hot oil. Flip and fry both sides, till deep brown. If cooked in high flame the insides will remain raw. 
• Drain on a paper towel. Serve with tea. 

Ingredients: 

Raw rice - 250 grams 

Jaggery  - 175 grams 

Fresh coconut bits - 50 grams 

Sesame seeds - 1 1/2 tablespoons 

Cardamom powder - 1/4 teaspoon OR 2 cardamoms powdered 

Salt - 1 or 2 pinches

Ghee - 2 teaspoons 

Oil or Ghee for deep frying

Water as needed 

Maida (flour) - 2 tablespoons (optional) 

Sodium bicarbonate - 2 pinches (optional)

 OR

Banana (mashed) - 1 (optional)