Want to know how to make the perfect neyyappam? This recipe is for you! Recipe by Executive Chef Vibhav Verma of Grand Mercure Bengaluru.
- 1 cup raw rice
- ¾ cup jaggery
- 1 big banana (or 2 small bananas)
- ½ tsp baking soda
- 1 tbsp coconut, grated
- ½ tsp cardamom powder
- Ghee or oil
- Soak rice in water for 3 hours.
- Mix jaggery with water and heat it up for a few minutes till it melts. Strain the syrup and keep aside.
- Drain the water from the rice and grind it with the jaggery syrup to a fine paste. Add water if needed.
- Add banana to the rice and jaggery paste. Mix the banana well with the paste. Pour the mixture in a bowl and check for the consistency. The mixture should be slightly thicker than a dosa batter.
- Add cardamom powder and grated coconut to the batter and mix well. Set the batter aside for at least 2 hours to ferment.
- While frying, add baking soda to the batter and mix well.
- Heat the appam pan, add a tsp of ghee or oil in each mould and pour a spoonful of batter in it. When cooked on one side, carefully flip the appam. Cook until both sides are dark brown.