Neyyappam is a South Indian delicacy common in Kerala and Tamil Nadu.

Priyanka Viswanathan


  1. 2 Cups Rice Dosa / Idli
  2. 1 Banana
  3. 1.5 Cups Jaggery
  4. 0.5 Teaspoon ginger Dry powder
  5. 0.5 Teaspoon Seasame seed
  6. 1 Cup Ghee butter or clarified
  7. 3 Tablespoons Coconut pieces
  8. 1 Teaspoon Cardamom powder
  9. 1 Cup Oil


30 mins
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    Rinse rice thourougly and soak it in water for 3-4 hours.

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    Fry the cocunut pieces in 1 tablespoon ghee and keep aside.

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    Boil about 0.5 cup water in a non stick pan and add jaggery to it.Melt and strain the impurities. Allow it to cool.

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    Add the strained jaggery mix and soaked rice in a mixer to grind it into a semi coarse batter of right consistency (you can feel small bits when you rub the batter with your fingers).

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    Now transfer the batter from the mixer into a mixing bowl and add other ingredients cardamom powder,roasted coconut, sesame seeds, smashed banana and mix well to form a semi thick batter.

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    Allow this mix to ferment for about 4-5 hours.You can add some yeast and dosa batter to ferment it quick.

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    For frying Take a non stick pan and add the remaining ghee and oil (half and half) or you can opt for only ghee.

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    Now pour the batter with the help of a deep spoon into the pan and allow it to fry- When you see the sides getting browned, then carefully flip over to other side with the help of a spoon and cook till golden brown on both sides.

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    Repeat step 8 for making as many neyyappams with the batter.

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