This (above pic) is called Neyyappam Chetti. This vessel is used to prepare this well know sweet from Tamil nadu and Kerala. These days Neyyam Chettis are available in non stick range from well known brands. This vessel is round shaped with seven small bowl like hallows in them. In this bowls oil is poured and heated for some time. Then the Neyyappam batter is poured into this bowls with hot oil and cooked till it turns brown or reddish and is easily pluckable.
This is how a Neyyappam Batter looks like. It should have this consistency. If the consistency is not correct, the Neyyappam may break. The consistency should be pourable.
Neyyappams( shown in above pic) is very famous in southern states of Tamilnadu and Kerala. It dominates the festive seasons in southern houses. It is very sweet and tempting. Jaggery is added to give it its sweetness. It can be stored in Air tight container and used upto 1 week.Ingredients:
Rice flour - 1 1/4 cup
Banana - 2
Jaggery - 1 cup
Coconut - 3 tbsp
whole cashew nuts - a handful
Raisins - a handful
Cardamom - 3
Ghee - to fry .
Banana - 2
Jaggery - 1 cup
Coconut - 3 tbsp
whole cashew nuts - a handful
Raisins - a handful
Cardamom - 3
Ghee - to fry .
Method:
- Heat 1/4 cup of water in a pan, add jaggery to it and allow it to boil .
- In between, mash the bananas and mix with rice flour .
- Once the jaggery starts boiling add coconut and ground cardamom to it .
- After it starts thickening, remove from heat and keep it aside .
- Add raisins and broken cashews to the rice flour, combine it and then the jaggery when it come down to room temperature .
- Mix it well with your hands to avoid clinging of flour .
- If needed add little water to make a thick consistency batter.
- Set aside for about 4 to 5 hours.
- Heat the paniyara kadai or the eyyappam Chetti and fill it with ghee (1/2 tsp in each).
- Add a tbsp of batter in each pot .
- Turn both the sides and fry .
- Remove Neyyapam from the wok or the neyyappam chetti.
- Cook the remaining neyyappam similarly and serve
Making Time: 30 minutes.
Serves: makes 20 to 24 appams approximately.
Shelflife: 1 week if stored in airtight container.
Note: The first set of paniyarams may give you burnt look and smell. To avoid this use more ghee (3/4 tsp) only for the first set of paniyarams and cook at medium or less than medium heat .
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
Click here to know more about of Indian Sweets and Desserts- An Introduction To Indian Sweets And Desserts.
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