Neyyappam is a tasty sweet from South India. Neyya means Ghee and appam, we know pancakes. It is a common preparation in kerala and Tamilnadu. It is made on the occasion of ‘karhikai deepam’ celebrated on kartik pournima (full moon night in the month of kartik) Neyyapam is often given as Prasad especially in the temples of Krishna.
There are regional differences in the recipe of Neyyapam. I am giving here one quick recipe of Neyyappam from Kerala.
Banana is integral ingredient of Neyyapam. It makes neyyappam full of flavor.
Generally neyyappam are deep fried but it can be made in aappe patra and as such to make it little less heavy.
In traditional recipes, rice is soaked to make paste. But here we will be using rice flour to make it faster.
Rice Flour: 1 and ¼ cup
Ripe banana: two
Jaggery: one cup
Coconut: 1 tablespoon
Cardamom powder, cashew nuts and ghee
Heat ¼ cup water and add jaggery. When it starts boiling add coconut. Remove from the heat when it starts thickening and keep it aside.
Mash bananas, preferably in mixer, add cardamom powder while mashing the bananas.
If you like, add cashew nuts (broken) in rice flour and mix it well with jaggery. Before mixing please ensure that temperature of jaggery is normal. Mix it well clearing lumps in flour.
Heat the aappe patra, put ghee in the moulds and pour batter. Fry it well from both the sides.
In traditional kerala recipe, black jaggery is used. We can get it in kerala stores. But if black jaggery is not available, one can use kolhapuri gul or kanak gul powder but avoid yellow jaggery. Same with banana, its good if long yellow bananas from kerala are available. But if it is not, we can use the bananas we regularly get, but don’t use velachi keli for this.