26 October, 2020
Neyyappam ~ Traditional Kerala Snack
Comments : 6 Posted in : dessert on by : Rakhi Menon
Neyyappam ~ Traditional Kerala Snack
- Neyyappam because the name suggests appam made in neyyu aka ghee. this is often an age old traditional appam made during important festivities.
- Olden days festivities included this appam was made when a toddler attains menarche or post delivery when daughter in laws click with baby and few homemade goodies, neyyappam was one among them. auld langsyne neyyappam was made hardly aside from these precious occasions, says my grand mom and neyyappam was in high demand because it had been purely fried in ghee.
- Gradually ghee was replaced with oil and neyyappam retained its name the same way. there’s plenty of difference in flavor when its fried in oil instead of ghee but today hardly anyone fries these in ghee as all are on calorie check.
- Neyyappam and Unniyappam (2 versions) look wise, batter wise is nearly made same in many places in Kerala. However there are still many solid differences too if you look close.
- Neyyapams are real crisp on the surface cover with a crispy side frill(which is extremely important) whereas unniyappams are very soft in texture with no frills. the within of the unniyappam is on the softer side and is filled however neyyappams puffs up like puris and is typically hollow .
- The time period of neyyappam is more whereas banana is added within the batter in unniyappam stays good just for 2 or 3 days. The rice should be three-fourth ground to urge the proper consistency of the batter in neyyappam whereas in unniyappam, the batter does need slightly thari or slightly coarse rice flour(puttu podi) but the main portion is smooth flour.
- In unniyappam we definitely add mashed banana or soaked dates to the batter to make appams soft and neyyappams don’t use banana.
Neyyappam – ( Neyyappam ~ Traditional Kerala Snack )
unniyappam – (Neyyappam ~ Traditional Kerala Snack)
- There are many recipes on internet to form neyyappams but believe me those neyyappams don’t taste an equivalent just like the traditional ones and taste more almost like unniyappam. Some people do add mashed banana, add baking soda, add maida and so on. But ideally the batter is ground with jaggery syrup and left to ferment for 5-6 hours in summers here and 7-8 hours in a cold climate.
- I haven’t added any leavening agents to soften or ferment the batter and am so happy with the outcome. Neyyappams aren’t so easy to master though the batter looks simple. This is my personal experience of getting it right. I got a good neyyappam in my third attempt. the first two were a big flop. The first time I made these appams, the kadai was on the flatter side therefore the appams didn’t brag . The second time the pan got right but tasted more like unniyappam. Then I just gave up the neyyappam making as nothing worked good. Finally the third time I tried the age old traditional recipe as grand mothers made at home and this time I got these perfect.
- The few lessons that I got from making these appams are they are not that tough to master but may take a couple of attempts before you really can gain confidence. There are a multiple factors to remember in making these appams. The very first being the skillet selection, deep iron skillet is preferred to form .Shallow pans don’t work good. Secondly the soaking or rice and fermentation of batter is vital .
- Over fermentation or under fermentation might not give good results. Third the consistency of the batter should be be like dosa batter when ground which will thicken to a idli batter consistency once fermented. The batter should be a little loose than idli batter and fall like ribbon consistency in cakes. There are few more tips that I have shard at the bottom of this page so that you can try out the best in the first attempt itself. Do give it a try and lemme know too !!
Ingredients:(Neyyappam ~ Traditional Kerala Snack)
- Row rice (Pachari)-1 kgJaggery:
- 1 kgBanana – 2 nos(mysore banana)
- Maida flour – 200gmWater
- For grinding -Baking soda Black sesame Cumin (Jeerakam)
- 1 table spoon Black sesame
- 25 gm Baking soda
- 1/4 tbs Cardamom
- 10 nos (make it powder )
- Ghee (for frying)
- rice powder: Soak the rice for two to three hours. Wash and drain out the water from it.
Crush the rice like putt powder using mixer. Don’t use water here. No got to make the powder so nice, just got to make it grind as big particles. Then filter the powder using sieve with big holes(Sieve for putt powder) and keep it aside during a bowl.
- Using a mixer make a paste of banana.
Preparing rice Jaggery syrup:
- Heat a steel vessel in stove, add 1/2 litter of water for 1 kg of jaggery.
- Melt the jaggery and make a thick syrup. Once it cooled, pour syrup into rice powder.
- Add maida, banana paste, bicarbonate of soda , Black sesame, Cumin and cardamom powder into rice mixture. Stir the mixture well, we’d like a mix like dosa batter.
- Then keep it this mixture for a minimum of 4 hours.
- Heat the oil during a pan(Quantity: oil for deep fry), once oil start bubbling, pour the batter into it employing a big size ladle (one at a time).
- once one side become dark brown color cook the opposite side. Once get cooked serve into a plate.
- Hot tasty neyyapam ready to serve….