Tuesday, December 01, 2009

Recipe: Neyappam

Neyyappam literally means "ghee cake."

Neyyappam is a unique sweet of Kerala and is made in a special utensil known as Appakaral which is a pan with bowl-shaped depressions carved in to it. In the olden days appakarals were made of bronze. Now a days appakarals made of iron and other metals and even non-stick karals are available. The traditional appakarals had 3 depressions and these days karals with 7 and 9 depressions are available

"Neyyappam thinnal rendundu karyam," is a famous malayalam saying which means that you gain twin benefits when you eat neyyappam. What are they? "Appavum thinnam, meniyum minukkam" which means you can enjoy the appam and also shine your body. This is because as neyyappams are fried in ghee the appam is dripping with ghee and after you eat a neyyappam there is so much grease in your hands that your can apply it on your body.

Now for the recipe. Though different people make the dough for neyyappams differently, below is the recipe followed by our family and it gives the softest neyyappams.


Raw rice: 1 cup
Jaggery: 1cup
Coconut pieces: 1 tbsp.
Cardamom powder: 1tsp.
Ghee for frying the neyyappams
Gingelly (sesame) oil: 3 tsp.

Soak the rice for 2—3 hours and strain through a colander to remove all the water. Grind to a fine powder in a mixer. Sieve to remove any larger particles. Grind once again until all the rice is ground to a fine powder.

Make a syrup of jaggery to jelly consistency. Switch off the stove. Add cardamom powder and coconut pieces and add the ground rice flour while mixing the dough continuously. Keep the dough covered for a day. (This dough will keep good for upto a week).

The next day mix the dough well adding a little water to get a pouring consistency (as thick as idly dough). Heat the appakaral and add a tsp of gingelly oil (ghee tends to stick to the bottom of the karal) and top with ghee. When the ghee is very hot ladle out spoonfuls of dough into each depression. When the neyyappams are cooked on one side (appams will start turning on its own) turn them with a skewer. When they are done (the skewer should come clean when inserted) remove them using the skewer. Repeat.

Offer neyvedyams to Lord Shiva and enjoy the prasadams with family and friends.


Sriram said...

Hello Attai,

How are you? This blog is truly adorable. I visit this blog from time to time for recipes. I was looking for receipe for bise billa bath and I found it on your blog.

I was very impressed seeing the neyappam video on you-tube. How is attimbar?

Take Care

Ammupatti said...

Hi Sriram

Nice to see a comment from you. I am glad you are able to find recipes of your liking.

Take care.

Anonymous said...

I ate neyappam at a friends house
long time ago, the frozen and defrosted one. I very very happy to see recipe on your website.
Thanks alot.

Lux said...

WOW! yummy neyyappams...am a neyyappam kothichi...now anyone can ride a boat in my mouth.

Good Job ammupatti!

Sumi said...

my mouth waters....ssss, can't wait to go home, and hog ammas neyappam, yummy post !!

Ammupatti said...

HI lux, Sumi and Anonymous

I am glad you liked the neyyappam post.


Best wishes

Sumathi Karthikeyan said...

Hi, First time here.

Immm... delicious & mouthwatering neyappam. Clear demonstration (video) of this recipe.

Will try....:-)

Ammupatti said...

Hi Sumathi

Do try and let me know.

Best wishes

Narayan said...

Talking of Neiyappams - here is my different take on this sweet linking it to the Financial World of stock markets. Hope you like it!!


Cheers amd Amupatti - why no updates for January - Thiruvadarai just passed by, and Pongal, Bhogi are around the corner!!

Regds, Narayan

Ammupatti said...

Hi Naryan

what a post. I enjoyed reading it.

I know I have not updated my blog recently. Very busy with a very important event in the family.

Best wishes

imchow29 said...

mouth watering.......its 8pm, in my studio, wrking
im hungry,,,and i had to c this..........somebody help me

i want'em

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