Neyyappam

neyyappam

Ingredients:

Rice (soaked and drained)

Jaggery (smashed)

Cardamom pods (3-5)

All-purpose flour (2 spoons)

Salt (a pinch, to balance sweetness)

Ghee

Coconut slices (Thenga kothu)

Sesame seeds (Ellu)

Oil (for frying)

Preparation

Melt the smashed jaggery until it forms a syrup . Let the jaggery syrup cool down completely .Add the soaked and drained rice to a mixer grinder jar .Add cardamom pods for flavor .Add two spoons of all-purpose flour (this helps prevent the Neyyappam from breaking) Add a pinch of salt to balance the sweetness .Pour the cooled jaggery syrup into the mixer jar with the rice and grind it into a smooth batter.The batter should be thick initially, as it will thicken further during resting . If needed, add more water to loosen it after resting .Let the batter rest for at least 3-4 hours .

In a pan, heat some ghee .Fry the coconut slices until golden .Add sesame seeds to the pan and fry until fragrant .Pour this hot ghee mixture with coconut and sesame seeds into the prepared batter [02:57]. The hot ghee helps in cooking the batter slightly .

After adding the ghee mixture, the batter might be thick. Add a little water to achieve the right pouring consistency . The batter should flow smoothly without breaking when poured into oil .Heat oil in a deep pan. You only need enough oil to fry one Neyyappam at a time .Carefully pour a ladleful of batter into the hot oil in a single, continuous stream .As it fries, the sides might splatter, so be careful.Pour hot oil over the center of the Neyyappam to help it puff up .Once the sides are golden brown, carefully flip the Neyyappam to cook the other side .Reduce the flame to low or normal to ensure the inside cooks thoroughly without burning the outside .Once cooked and golden brown on both sides, remove the Neyyappam from the oil .Place the fried Neyyappam on a tissue paper to absorb excess oil .Repeat the process for the remaining batter

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