Neyyappam

Ingredients:

• Raw rice – 1 cup (or rice flour – 1 cup)
• Jaggery – ¾ cup (melted and strained)
• Ripe banana – 1 (mashed, optional for softness)
• Grated coconut – 2 tbsp
• Black sesame seeds – 1 tsp
• Cardamom powder – ½ tsp
• Baking soda – ¼ tsp (optional for fluffiness)
• Ghee – 1 tbsp (for extra richness)
• Water – as needed
• Coconut oil / Ghee – for frying

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Instructions:

Step 1: Prepare Jaggery Syrup

1. Melt jaggery with ¼ cup water over low heat.
2. Strain to remove impurities and let it cool.

Step 2: Make the Batter

1. Soak raw rice for 2–3 hours, drain, and grind into a smooth batter. (If using rice flour, skip this step.)
2. In a bowl, mix rice batter or flour, mashed banana, jaggery syrup, grated coconut, black sesame seeds, cardamom powder, baking soda, and ghee.
3. Add water if needed to get a thick pouring consistency (similar to idli batter).
4. Let the batter rest for 2–4 hours for better flavor.

Step 3: Fry the Neyyappam

1. Heat coconut oil or ghee in an appakara (paniyaram pan) or deep kadai.
2. Pour small ladles of batter into the oil.
3. Fry on medium flame until golden brown and crispy.
4. Flip carefully to cook both sides evenly.
5. Remove and drain excess oil on a paper towel.