By : Deepa Sujesh

Raw Rice (Pachari) - 3 cups
Rava - 2 tbsp
Banana (Cheru pazham) or robusta - 2 nos
Chopped coconut - 1/2 cup
Baking soda - 1/4 tsp
Jaggery - 1/2 kg
Sesame seeds - 1 tsp
Salt - one pinch
Ghee - 3 tsp
Oil for frying
Cardamom - 2 nos (crushed)
Water - 2 cups


Soak the rice for minimum 5 hours. Drain and grind it in a mixer. Do not make the flour into too fine powder. Mash the bananas using a spoon.
Heat a pan add water, jaggery and melt it. When it is done drain the jaggery syrup using a strainer.
Heat a pan add 1 tsp of ghee and fry the chopped coconut until it becomes light brown colour.
Take a bowl add the rice flour, mashed banana, sesame seeds, salt, crushed cardamom, rava, fried coconut, ghee, baking soda and jaggery syrup and make a batter. Keep this batter for 30 minutes.
Heat oil in a deep bottomed pan. When the oil is heat using a ladle pour the batter to the oil. Deep fry both sides.
Sweet, crunchy Neyyappam is ready.

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