In these gourmet recipes, white rice is soaked in water for at least two hours to soften its exterior and then drained. The rice is combined with fresh coconut, molasses or jaggery, and banana to form a paste and then finely ground until all the ingredients are well combined. The mixture is flavored with cardamom, ginger, cumin and sesame seed to give it a wonderful aroma and a subtly spicy flavor.
Traditionally, nayyapam is made with puttu podi rice flour, which is a slightly coarse rice powder that consists of tiny tidbits. The puttu podi rice flour is roasted for about five to seven minutes. The kind of rice you use will affect the texture and taste of the final product, so make use of your preferred rice to make Neyyapam. Kozhukatta and idiappam rice also works well for this recipe.
Ingredients
Traditionally, nayyapam is made with puttu podi rice flour, which is a slightly coarse rice powder that consists of tiny tidbits. The puttu podi rice flour is roasted for about five to seven minutes. The kind of rice you use will affect the texture and taste of the final product, so make use of your preferred rice to make Neyyapam. Kozhukatta and idiappam rice also works well for this recipe.
Ingredients
1/2 cup white rice
1 1/4 cups grated fresh coconut
1/3 cup molasses (jaggery, grated)
2/3 cup chopped plantain or banana
½ teaspoon cardamom powder
½ teaspoon dried ginger powder
½ teaspoon cumin powder
1 tablespoon sesame seed or til
3-4 tablespoons clarified butter or ghee
1 cup coconut oil
Preparation Instructions
1. Place rice in a large bowl, cover with water and allow to soak for about 2 hours. Once soaked, drain out the excess water and mix rice with coconut, molasses (jaggery), and plantain or banana to form a paste.
2. Do not add more water. Grind the mixture until it blends well.
3. Add cardamom, ginger, cumin and sesame seed, stirring to blend. Fill each Unni Appam cup (a special type of Indian cooking mould) ¾ full with coconut oil.
4. Heat oil. Once it is hot, fill rest of the way with the batter.
5. Cook until top side of batter is golden brown; turn and cook the other side. Serve with hot tea or coffee.
1 1/4 cups grated fresh coconut
1/3 cup molasses (jaggery, grated)
2/3 cup chopped plantain or banana
½ teaspoon cardamom powder
½ teaspoon dried ginger powder
½ teaspoon cumin powder
1 tablespoon sesame seed or til
3-4 tablespoons clarified butter or ghee
1 cup coconut oil
Preparation Instructions
1. Place rice in a large bowl, cover with water and allow to soak for about 2 hours. Once soaked, drain out the excess water and mix rice with coconut, molasses (jaggery), and plantain or banana to form a paste.
2. Do not add more water. Grind the mixture until it blends well.
3. Add cardamom, ginger, cumin and sesame seed, stirring to blend. Fill each Unni Appam cup (a special type of Indian cooking mould) ¾ full with coconut oil.
4. Heat oil. Once it is hot, fill rest of the way with the batter.
5. Cook until top side of batter is golden brown; turn and cook the other side. Serve with hot tea or coffee.
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