Скачать или смотреть Neyyappam | Paniyaram recipe| traditional snacks of Kerala | Chef Albert's Kitchen, neyyappam

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All Ingredients for Neyyappam

4 cups Raw rice
4 cups Jaggery powdered(Sharkkara)
10 cloves powderedCardamom(Elakka)
10 tsp ghee
4 tbsp Maida
½ cup coconut chopped (optional)
Oil (For frying)
Water - 4 cup
½ tsp salt
2 tsp sesame seed

Step for making neyyappam


Steps 1

Wash and soak the rice for 4-5 hours. Melt the jaggery in 4 cup water and strain impurities. The syrup should be about 2 cups now.
Add strained rice in the mixer jar with jaggery syrup to the rice to grind in batches to a coarse paste. make sure it shouldn’t be ground to a smooth paste.


Steps 2

Add the salt and sesame seeds to the mix. Add cardamom powder if using and give a quick stir.

½ tsp salt
2 tsp sesame seed



Heat ghee in a pan and fry the coconut bits till lightly brown. Add this to the batter along with ghee.


Steps 3

Keep the batter for 5- 6 hours in summers. and in winters then 7-8 hours may be needed to ferment. Be careful Over fermentation or under fermentation may not give good results. Over fermented batter drinks up more oil and the batter flows out of the shape. Under fermented may yield hard solid rock like appam and will not float in oil while frying.


Steps 4


Heat oil in a pan when it is moderately hot and add a drop of batter in oil to check if the oil is hot. if the batter puffs up and floats on oil then the oil is in right temperature for appams,
Pour ladleful of batter to the center of the pan and leave undisturbed. It may take around 1 minute for the appams to puff up and float on top of the oil. Wait patiently for another 30 seconds before you actually flip the other side. The bottom side is thick and may take a little longer to cook and the batter may not be cooked properly if you try flipping early.
Reduce the heat slightly so that the inside also gets cooked properly by flipping both sides to make sure don't reduce the flame , it may turn the appams hard.
Repeat the same step of frying till you finish making all neyyappam. You can make about 30 to 40 appams with this amount of batter.
Drain on paper towels and the cool completely before storing in airtight containers. Stays good outside at room temperature for 2-3 days.
Enjoy it with a cup of tea with your family.


Tips 1
The consistency of the batter is very important in making neyyappam preferable, use a thick iron kadai or skillet to make these appams. Make sure the skillet should be the deeper side to hold its shapes.

Tips 2

The coarse batter is ideal for making the neyyappam.

Tips 3

The sweetness of the batter should be slightly more than required before leaving for fermentation. Then only the sweetness may turn correct once cooked.

Tips 4


The batter shouldn't be over fermented because it will observe more oil and also it will not hold the proper shape.


Tips 5

The oil should be moderately hot and then only the batter should be poured, pour a ladle of batter to the center of the pan as soon as the oil is hot, don't try to move it with a spoon until the batter slowly puffs up and floats on the oil then only flip to the other side, once puffed the inside cooks faster and can be cooked on medium heat, make sure do not low the heat because the neyyappam it may become hard,
try to make one appam at a time .Patience worth great results. I hope you will try it for your children , and can enjoy crunchy neyyappam with tea as evening snacks.

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