N as in Neiappam
Neiappam is a very famous dish of the south. It has a crisp texture on the edges with soft spongy center. Neiappam is a great tea time snack. I enjoyed the process of making these tiny balls. It had a heavenly taste, i took every bite slowly and let the taste linger on my taste buds for a while. Mmmmm... Its a must try recipe for all those healthy sweet lovers out there.
Things Needed:
Rice Flour - 2 cups
Palm Jaggery (கருப்பட்டி) / Jaggery Syrup - Around 1 to 1/2 cups (I used one full palm jaggery)
Dry Ginger Powder/ சுக்கு - 1 tsp
Cardamom Powder - 1 tsp
Ghee - 1/4th cup
Sesame Seeds - 2 tbsp
Grated Coconut - 2 tbsp
Coconut slices - 2 tbsp
Salt - a pinch
Small Bananas - 2 ripe ones
Coconut Oil / Gingelly oil for frying
Method:
1. Make Jaggery syrup by adding little water to crushed jaggery. Once the Jaggery is melted and comes to a boil, strain it through a sieve to remove any impurities and keep aside. For best taste try to use Palm jaggery.
2. Take raw rice flour in a bowl and add ginger powder, cardamom powder and salt to it and mix well.
Note: I prepared Rice flour at home. I cleaned raw rice with water and let it dry out for 2 to 3 hours by spreading on a cotton cloth, once it was dry enough i used a blender to grind the rice along with whole cardamom pods and dry ginger slices. Once the flour was well ground i sift it and let it cool. My yummy flavorful rice flour was ready for neiappam.
3. Take the bananas in a bowl, mash it well and keep aside.
4. In a small pan add 1 tbsp ghee and fry the grated coconut and coconut slices to golden brown color and keep aside. You can also fry chopped nuts here for more crunch.
5. Take the prepared rice flour and add the mashed bananas, fried coconut bits, fried grated coconut, sesame seed and rest of the ghee.
6. Mix all the ingredients with the rice flour well.
7. Add the Jaggery Syrup and make a thick, yet well pourable batter.
8. Close batter and allow it to ferment for 6-8 hours. I let it ferment overnight.
9. Next day, deep fry a ladle full of the batter in medium hot oil. Make sure the oil is not too hot or the inside wont be well cooked.
10. Well cooked and fermented Neiappams with have tiny holes on the surface and will have a good spongy texture once cooled.
Note:
If the batter is too thick after fermentation, add some water to it and if the batter is too runny add some wheat flour to bring it to right consistency.
Yummy Neiappams are ready to be served (^_^)
Things Needed:
Rice Flour - 2 cups
Palm Jaggery (கருப்பட்டி) / Jaggery Syrup - Around 1 to 1/2 cups (I used one full palm jaggery)
Dry Ginger Powder/ சுக்கு - 1 tsp
Cardamom Powder - 1 tsp
Ghee - 1/4th cup
Sesame Seeds - 2 tbsp
Grated Coconut - 2 tbsp
Coconut slices - 2 tbsp
Salt - a pinch
Small Bananas - 2 ripe ones
Coconut Oil / Gingelly oil for frying
Method:
1. Make Jaggery syrup by adding little water to crushed jaggery. Once the Jaggery is melted and comes to a boil, strain it through a sieve to remove any impurities and keep aside. For best taste try to use Palm jaggery.
2. Take raw rice flour in a bowl and add ginger powder, cardamom powder and salt to it and mix well.
Note: I prepared Rice flour at home. I cleaned raw rice with water and let it dry out for 2 to 3 hours by spreading on a cotton cloth, once it was dry enough i used a blender to grind the rice along with whole cardamom pods and dry ginger slices. Once the flour was well ground i sift it and let it cool. My yummy flavorful rice flour was ready for neiappam.
3. Take the bananas in a bowl, mash it well and keep aside.
4. In a small pan add 1 tbsp ghee and fry the grated coconut and coconut slices to golden brown color and keep aside. You can also fry chopped nuts here for more crunch.
5. Take the prepared rice flour and add the mashed bananas, fried coconut bits, fried grated coconut, sesame seed and rest of the ghee.
6. Mix all the ingredients with the rice flour well.
7. Add the Jaggery Syrup and make a thick, yet well pourable batter.
8. Close batter and allow it to ferment for 6-8 hours. I let it ferment overnight.
9. Next day, deep fry a ladle full of the batter in medium hot oil. Make sure the oil is not too hot or the inside wont be well cooked.
10. Well cooked and fermented Neiappams with have tiny holes on the surface and will have a good spongy texture once cooled.
Note:
If the batter is too thick after fermentation, add some water to it and if the batter is too runny add some wheat flour to bring it to right consistency.
Yummy Neiappams are ready to be served (^_^)
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