Neyyappams, a traditional Kerala delicacy, has long held a special place in the hearts and palates of connoisseurs. Its distinctive taste and unique preparation methods make it a cherished treat, especially during festivals and special occasions. Generally, one should grind rice and ready the correct mix of ingredients to make that crispy outer layer and the fluffy and soft inside of the dessert. But, there are also innovative ways to prepare them, easily. Here's how:
Ingredients
1 cup rice flour
¾ cup maida (refined wheat flour)
½ cup corn flour
2 big jaggery blocks
2 tablespoons of coconut bits
1 tablespoon ghee
Coconut oil (necessary for frying)
1 pinch of baking soda
1 pinch salt
Preparation
In a pan, add jaggery and water
Stir the mixture under low heat until the jaggery completely dissolves
Strain the syrup to remove any impurities and set it aside to cool
Combine the rice flour, refined wheat flour, and corn flour
Gradually add the cooled jaggery syrup into the mixture, stirring continuously to achieve a smooth batter consistency
You can add water as required and even grind the mixture using a mixer
The next step is to roast the tiny coconut bits and black sesame seeds in ghee
Add the same to the already prepared batter and combine well
Add a pinch of baking soda and salt and again stir well
Heat coconut oil in a neyyappam pan or any thick, shallow, round-bottomed pan
When the oil gets heated, pour the batter into it in a round shape
Cook on low to medium heat until the edges turn golden brown
Flip the neyyapam and cook on the other side
The super tasty neyyappam is ready
This reinvented neyyapam recipe offers a delightful alternative to the traditional method, making it accessible to those looking for a quicker yet equally scrumptious version
