Nei Appam / Neyyappam

Kerala Sweet Dish :




Quantity: 28 appams

Ingredients:

Rice 1 cup - sona masoori
Jaggery 3/4th cup - Kerala dark jaggery .
Half ripe banana
Cardamom powder
Baking soda
Homemade ghee for frying appam
Water if needed.

Appliance needed:

Blender
Non-stick Panniyaram pan / appe patra

Procedure:

1. Wash 1 cup of rice properly and allow it to soak for 1-2 hours.
2. Grind the soaked rice into a very fine paste adding little or no water at all. Make sure the paste is very fine . It should not be grainy,
3. Grate 3/4 th cup jaggery finely. Make sure you use the dark kerala jaggery . This gives the appam an authentic dark color.
4.  Mash the ripe banana properly. Banana gives softness and flavor to appams.
5. Add the jaggery , mashed banana and half table spoon cardamom powder to the ground rice and grind everything well together.
6. Adding banana makes the mixture flowy . If it is not flowy , add little water and grind again to mix well so that the mixture is flowy enough . Consistency of the mixture should be of dosa batter. If it becomes too flowy , add little rice flour to adjust the consistency .
7.  Keep this ready mixture aside for around 2-3 hours.
8 . When ready to make , add baking soda to the batter batch wise. I make the appam batch wise. So add 3 pinch of soda to each batch . Mix everything well so that no lumps of soda are formed.
9 . Heat the panniyaram pan on low-medium heat. When hot , add batter in every slot of the pan and turn the heat low.
10 . Now put ghee in every slot around the added batter so that it cooks well . Ghee is very important as it gives the correct brown color to appams. So add generous amounts of ghee. Traditionally when non stick pans were not used , ghee was added first and allowed to boil . But with non stick pans now available , adding ghee from the side serves the purpose.
11. Cook the appams on low flame , otherwise they will get burnt smell and will remain uncooked.
12. Once the appams start to come off the slot and ghee starts leaving from them , its time to flip them . Use the wooden spatula provided along with the pan to flip the appams and let them cook well on the other side .
13. When cooked properly from both sides ( dark brown color but not burnt) , remove them and put on a plate covered with napkin to remove any excess ghee

Serve hot!


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