Ingredients:
- Raw rice 1 1/2 cups (380g)
- Jaggery 250g
- Baking soda 3 pinches
- Salt 1/4 tsp
- Cumin 1/2 tsp
- Sesame seeds 1 tsp
- Cardamom 6 pods
- Ghee 1 tbs
- Wheat flour 1/2 cup (60g)
- Soak the rice for minimum 4 hours
- Grind rice to smooth paste along with salt and cardamom seeds
- Transfer this to a large bowl
- Melt the jaggery along with 1/4 cup of water
- Turn off the flame when the syrup is thick
- Filter the syrup directly into the rice paste
- Simultaneously stir well
- Add wheat flour and make a thick batter of flowing consistency
- Add cumin, sesame seeds, baking soda and ghee
- Mix well
- Heat up oil/ghee in a deep kadai
- Pour a ladleful of batter to the hot oil
- Deep fry until it reaches a light brown colour
- Remove from oil
- Repeat the same with remaining batter
- Serve the neyyappam as a tea time snack
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