Neyyappam
Ingredients :
- raw rice - 1 cup [230g]
- jaggery - 175g
- wheat flour - 3 tbs
- cumin - 1tsp
- cardamom pods - 4 - 5
- sesame seeds - 1 tbs
- a pinch of salt
- ghee - 1 tbs
Method
- soak the rice overnight
- crush jaggery and melt them along with 1/2 cup water
- strain the jaggery syrup and allow it to cool
- when the syrup is cool, grind the rice by adding the jaggery syrup little by little
- do not make it too fine, grind the rice coarsely
- add wheat flour and mix well
- add cumin, cardamom power, ghee and sesame seeds into the ground mixture
- the consistency must be of dosa batter
- allow it to ferment for 8 hours
- after 8 hours the batter may have thickened slightly
- the consistency has to be between idli batter and dosa batter
- heat up coconut oil in a deep frying pan
- when the oil is hot enough pour a ladleful of batter and fry on low - medium flame until golden brown, turning in between
- each time stir well and then take batter for making neyyappam
Note
- the batter consistency and heat of oil are the key factors for perfect neyyappm
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