NEIYAPPAM

 This sweet little bonbons are made by my mother weekly once, as a neivethyam for ranganathar. also in sabarimala this is served as a main prasadham. Soft, delicious and mildly sweet with richness of clarified butter, and crunchy dried coconut flakes, Whenever she makes this at home, it disappears within seconds!

Ingredients:
Whole wheat flour-1 cup
Maida- 1 cup
Rice flour- 1cup
Baking soda a pinch
Powdered jaggery- 1.5 cups
Dried coconut flakes( kopparai sillu) -1tbsp
Ghee( clarified butter)- 1/2 cup
Caradamom powder- 1 tsp

Method:
Dissolve jaggery in 1 cup of water. Boil and filter. Allow it to cool slightly.
Add all the other ingredients, except ghee. Mix the jaggery and some more water, and make into a batter( med consistency).Make sure that there are no lumps.
Heat the appampaatra/ kuzhipaniyaarakal. Add 1 tsp of ghee in each slot. Pour one small ladle of batter, it should be 3/4 of slot.Add 1 tsp of ghee on top of that.
After frying one side, turn all the appams using a wooden skewer/fork. Cook until golden brown and serve hot!
TIP Whenever cooking appam or similar dishes, remember to pour batter clockwise, so that you'll know which one to turn first.


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