Traditional Neyyappam Recipe: A Taste of South India

Ingredients

  • 1 cup Rice flour
  • 1/2 cup Jaggery
  • 1/4 cup Water
  • 1/2 cup Ghee
  • 1/4 cup Ripe banana, mashed
  • 1/4 tsp Cardamom powder
  • 1 tbsp Coconut slices
  • 1/2 tsp Baking soda
  • Oil for deep frying

Steps and instructions

  1. In a pan, melt the jaggery with water and strain to remove any impurities.
  2. In a large bowl, mix together the rice flour, mashed banana, cardamom powder, and baking soda.
  3. Add the melted jaggery to the flour mixture and mix well to form a batter.
  4. Heat ghee in a pan and fry the coconut slices until they turn golden brown. Add these to the batter.
  5. Heat oil in a deep frying pan.
  6. Take a ladle full of batter and gently drop it into the oil. Fry until the Neyyappam turns golden brown on both sides.
  7. Remove the Neyyappam from the oil and drain on kitchen paper to remove excess oil.
  8. Repeat the process with the remaining batter.
  9. Allow the Neyyappam to cool before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Pan - A pan to melt the jaggery and strain it.
  • Frying Pan - A pan to heat ghee and fry the coconut slices.
  • Deep Frying Pan - A pan to deep fry the Neyyappam.
  • Ladle - A ladle to scoop and drop the batter into the oil.
  • Kitchen Paper - Paper towels or kitchen paper to drain excess oil from the Neyyappam.

Recipe variations

  • Use wheat flour instead of rice flour for a different texture.
  • Replace jaggery with brown sugar for a slightly different flavor.
  • Add grated coconut or chopped nuts to the batter for added texture.
  • Add a pinch of saffron strands soaked in warm milk for a fragrant twist.
  • Include a teaspoon of roasted sesame seeds for a nutty flavor.
  • Add a teaspoon of powdered fennel seeds for an aromatic touch.
  • Make it vegan by substituting ghee with coconut oil or any other plant-based oil.
  • Experiment with different spices like cinnamon or nutmeg for a unique taste.
  • Try using a different fruit puree such as mango or pineapple instead of banana.
  • For a savory variation, skip the jaggery and add finely chopped onions, green chilies, and curry leaves to the batter.

Recipe overview

Neyyappam is a traditional South Indian sweet delicacy often enjoyed during festivals and special occasions. This delicious dessert is made with simple and readily available ingredients like rice flour, ripe bananas, jaggery, ghee, and cardamom powder, and is deep-fried to golden-brown perfection. This recipe will guide you through each step to ensure that you can recreate this delightful treat at home with ease. The end result is a crispy-on-the-outside and soft-on-the-inside dessert that's sure to satisfy your sweet tooth. Enjoy the process and the heavenly taste of homemade Neyyappam!

Common questions

  1. Can I use any other flour instead of rice flour? No, rice flour is traditionally used in Neyyappam to achieve the desired texture and taste.
  2. Can I substitute jaggery with sugar? While jaggery adds a unique flavor to Neyyappam, you can substitute it with an equal amount of sugar if jaggery is not available.
  3. Can I use any type of banana? It is recommended to use ripe bananas as they provide natural sweetness and help bind the ingredients together.
  4. Can I omit the coconut slices? Coconut slices add a delightful crunch to Neyyappam, but you can omit them if you prefer.
  5. Can I shallow fry the Neyyappam instead of deep frying? Deep frying is the traditional method for Neyyappam, but if you prefer a healthier option, you can try shallow frying in a non-stick pan with less oil.
  6. How long can I store Neyyappam? Neyyappam can be stored in an airtight container at room temperature for up to 2-3 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Pan - Used to melt the jaggery and fry the coconut slices.
  • Deep Frying Pan - A pan with high sides for deep frying the Neyyappam.
  • Strainer - To strain the melted jaggery and remove any impurities.
  • Ladle - To scoop and drop the batter into the hot oil.
  • Kitchen Paper - To drain excess oil from the fried Neyyappam.

Origin stories

Neyyappam is an age-old delicacy that traces its roots back to the southern state of Kerala in India. It gets its unique name from the Malayalam words 'Neyy' meaning ghee and 'Appam' meaning cake. This delicious sweet cake has a rich history that intertwines with the cultural and religious practices of Kerala. It is traditionally prepared during special occasions and festivals, particularly Vishu and Onam, as a symbolic offering to the gods. It's said that the golden brown color of the Neyyappam represents the golden hue of paddy, the staple food of Kerala, signifying prosperity and abundance. A bite of Neyyappam is more than just a gastronomic delight; it's a taste of Kerala's rich culinary heritage and cultural ethos.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.