September 02, 2016


The easiest, tastiest and fluffy Appam I have ever made. I learnt this from my sister. With just two ingredients the appams taste very crispy out and soft inside. It also stays fresh for days. Try this method for Ganesh Chathurthi...

Pre time : 15 mins
Cooking time: 20 mins
Yields 25

How to make Neyyappam?

Take 1 cup of raw rice, wash it and soak in water for two hours.

Drain the water completely out after soaking.

Take 1 cup of Powdered jaggery , put in the mixer jar and give few turns.

Now add the soaked rice without water to the jar.

Grind to smooth paste. No need to add water.

When rice and jaggery grinds together automatically it gives out water. 

Transfer the batter to a bowl.

Wash the jar and take the washed water in a pan.

Switch on the stove and stir the water continuously and in few minutes you will get the thick porridge consistency. 

Add this to the batter with some cardamom powder, mix well and keep aside for an hour.

Then heat the Appam pan with ghee ( or oil ). You can also mix oil and ghee for frying.

Once the ghee is hot enough reduce the flame to medium and fill the craters with the batter.

After some time flip off them.

When both  the sides are well fried, transfer them to a bowl.