Bhagyashree Zore shares a traditional recipe that is suddenly making waves for all the right reasons.
Early this week, Android announced that it is all set for its new updated version and the team asked people to suggest names of sweets starting with the alphabet N.
The humble Indian Neyyappam was among the top contenders in the list that also included Naankhatai and Narkol Naru.
The sweet derives its name from the words 'nei', in Malayalam, meaning ghee and 'appam', meaning dumpling.
For those who haven't tasted or heard of it yet, here's the recipe:
- 3 small cups of rawa
- 2 same sized cup of sugar
- 1 to 1 1/2 same sized cup of grated coconut
- A pinch of saffron, cardamom and nutmeg powder
- Dry fruits as per choice (raisins, cashew nuts, almonds, pista)
- 3 cups boiled milk
- 1 ripe crushed banana
- Ghee for frying
- A non stick Appakarai or Appakaram -- the mould in which appam is made
- Mix all ingredients in a vessel and allow it to set for 3 to 4 hours.
- The consistency of the mixture should be like idli or dhokla batter.
- If the batter looks too dry you can add some milk as per requirement.
- To make appams, heat the Appakarai on medium flame.
- Add 1 tsp of ghee in each cup.
- With the help of small teaspoon, slowly pour the batter in each cup.
- When the edges of the appams start turning golden brown, it means one side of the appam is cooked.
- Turn the appam to cook the other side.
- Remove after they turn golden brown.
- Place them on a tissue paper to soak off the excess oil/ghee.
- Serve hot.
Tips: Do not cook the appams on high flame as the outside layer will cook faster leaving the inner part uncooked.
Image: Kind courtesy kothiyavunu/Creative Commons
Do you have a favourite you'd like to share with us?
We'll publish the best preparations right here on rediff.com and in India Abroad.