Neyyappam ~ Traditional Kerala Sweet

Sharing is caring!

Neyyappam or Nei Appam is a Traditional Kerala Sweet, made with rice and Jaggery. These can be served as part of the festival meal or as an evening snack.
I have always loved Athirasams that are famous in so many states across India. The knack in making a Athirsamas that are soft to eat, is something one gets with practice. However with the similar ingredients and a different way of making is the Nei appam from Kerala. I first got to eat these in one of our Malayali Friend’s home and later in many of the marriages we attended. The ones I loved the best were the ones we got to eat in Guruvayur Temple and I have always wanted to make these at home.
So couple of years back, I had made an instant version of these Nei appams for Ugadi and I am finally writing about the lengthy version this Ugadi! These Nei Appam are also called as Unniyappam or Unniappam. For the instant Neyyappam, you can follow my recipe.
I am yet to plan anything new for this year’s Ugadi, of course the regular dishes will be made. What’s your plan for the Ugadi?
Meanwhile as you ponder what you might do, enjoy these delicious Neyyappams
Neyyappam

Neyyappam ~ Traditional Kerala Sweet

Ingredients Needed:

Ingredients Needed:

1 cup Raw Rice
1/4 cup Banana
3/4 cup Jaggery (1 cup if you want it very sweet)
A Pinch Cardamon Powder
A Pinch Cooking Soda
Ghee as required for cooking

How to make Neyyapam

Wash and soak the rice for 3 hrs. Then drain and grind to a smooth batter with enough water to grind.
Melt the jaggary and bring to a boil. Remove all impurities if found, sieve and keep it ready.
Once the batter is ready, mix in the jaggary, cardamon powder, banana puree, a pinch of soda.
Mix well and heat the gunta punugulu vessel/ Appey pan and grease well with ghee.
Pour one small ladleful of batter and sprinkle ghee on top. Cover with lid and cook in low flame.
Check if the side is cooked, then flip on other side and cook for another couple of minutes.
Serve hot.

Notes:

The batter has to be thick, as you will be adding the jaggery, banana puree.
Soda takes care of the softness if the batter was not liquid enough.
This is entirely roasted in lots of ghee.

Though this is cooked in this special vessel, traditionally in temples in parts of Andhra and Tamil Nadu, the batter is are directly poured into hot oil and cooked. It’s more like Malpua or you can compare it as liquid batter of Athirasam.Nei Appam

This goes for the March Week 5, Cooking from Cookbook Challenge  Group

Print Recipe
Neyyappam ~ Traditional Kerala Sweet
Neyyappam or Nei Appam is a Traditional Kerala Sweet, made with rice flour and Jaggery. These can be served as part of the festival meal or as an evening snack.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Sweets
Cuisine Kerala
By Cook Method Stovetop
Occasion Festival Meal
By Diet Healthy Recipes
Dish Type Festival Sweets
Prep Time 15 minutes
Cook Time 5 minutes for each
Passive Time 3 hours
Servings
medium
Ingredients
Course Sweets
Cuisine Kerala
By Cook Method Stovetop
Occasion Festival Meal
By Diet Healthy Recipes
Dish Type Festival Sweets
Prep Time 15 minutes
Cook Time 5 minutes for each
Passive Time 3 hours
Servings
medium
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash and soak the rice for 3 hrs. Then drain and grind to a smooth batter with enough water to grind.
  2. Melt the jaggary and bring to a boil. Remove all impurities if found, sieve and keep it ready.
  3. Once the batter is ready, mix in the jaggary, cardamon powder, banana puree, a pinch of soda.
  4. Mix well and heat the gunta punugulu vessel/ Appey pan and grease well with ghee.
  5. Pour one small ladleful of batter and sprinkle ghee on top. Cover with lid and cook in low flame.
  6. Check if the side is cooked, then flip on other side and cook for another couple of minutes.
Recipe Notes

The batter has to be thick, as you will be adding the jaggery, banana puree. Soda takes care of the softness if the batter was not liquid enough. This is entirely roasted in lots of ghee.

You may also like

11 comments

Leave a Reply

Your email address will not be published.