Neyyappamrice Pancakes Fried In Ghee Food
NEYYAPPAM{RICE PANCAKES FRIED IN GHEE}
This is a South Indian speciality. I found this recipe in the Thursday magazine {June 3-9' 04}. It was submitted by Sulochana. I'm yet to try it but since I've eaten these, I know they are yummy. Enjoy! Note: The cooking time is a guesstimate.
Provided by Charishma_Ramchanda
Categories Dessert
Time 5h30m
Yield 25 Neyyappams
Number Of Ingredients 8
Steps:
- Melt jaggery in 1/2 cup of water in a pan on low heat.
- Strain it and allow it to cool.
- In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
- In a large bowl, mix together the rice flour, plain flour and mashed bananas.
- Add all the remaining ingredients, except the ghee/oil to fry and mix well.
- Stir in water to make it into a thick consistency mixture.
- Leave it aside for 4-5 hours.
- Heat oil in an 'Appakara'{a special moulded frying dish}.
- Pour the thick mixture in small quantities into the pan moulds.
- Remove the fried pancakes from the vessel when they are dark brown.
- Your snack is ready to serve.
- Enjoy!
- Note:This can be stored in an airtight container for upto 1 week.
Nutrition Facts : Calories 64, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 14.1, Fiber 0.6, Sugar 3.2, Protein 1
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Neyyappam (Malayalam: നെയ്യപ്പം) or Yeriyappa (Kannada:ಯೆರಿಯಪ್ಪ) is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words neyy (നെയ്യ്) meaning "ghee" (clarified butter) and appam (അപ്പം) meaning "pancake".
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Place of origin IndiaAlternative names നെയ്യപ്പം
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