Neyyappam{rice Pancakes Fried in Ghee} |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 6 |
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This is a South Indian speciality. I found this recipe in the Thursday magazine {June 3-9' 04}. It was submitted by Sulochana. I'm yet to try it but since I've eaten these, I know they are yummy. Enjoy! Note: The cooking time is a guesstimate. Ingredients:
1 3/4 cups rice flour |
1/4 cup plain flour |
2 bananas, mashed |
4 tablespoons jaggery |
1 tablespoon finely chopped fresh coconut |
1 tablespoon black sesame seed |
1/4 teaspoon cardamom powder |
ghee, as required, for frying |
Directions:
1. Melt jaggery in 1/2 cup of water in a pan on low heat.
2. Strain it and allow it to cool.
3. In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
4. In a large bowl, mix together the rice flour, plain flour and mashed bananas.
5. Add all the remaining ingredients, except the ghee/oil to fry and mix well.
6. Stir in water to make it into a thick consistency mixture.
7. Leave it aside for 4-5 hours.
8. Heat oil in an 'Appakara'{a special moulded frying dish}.
9. Pour the thick mixture in small quantities into the pan moulds.
10. Remove the fried pancakes from the vessel when they are dark brown.
11. Your snack is ready to serve.
12. Enjoy!
13. Note:This can be stored in an airtight container for upto 1 week.
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