#traditionalrecipe #naadan #snack
ഇനി നെയ്യപ്പം ഉണ്ടാക്കുമ്പോൾ ഇത് ചേർത്ത് ഉണ്ടാക്കൂ /തുടക്കക്കാർക്ക് പോലും ഫ്ലോപ്പ് ആവില്ല #Neyyappam
അമിത വണ്ണവും രക്തസമ്മർദ്ദവും കുറയാൻ റാഗി കഴിക്കേണ്ടത് ഇങ്ങനെയാണ്
• ഷുഗർ 400 നിന്നും 80 എത...
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Neyyappam is a tasty traditional snack of Kerala. As its name implies neyyappam is made with rice flour and jaggery in ghee. We can store neyyappam in an airtight container for up to one week (if we didn’t use banana). We use to makethis snack for Bakrid,Onam etc..
Neyyappam is very easy to make and requires very few ingredients.Here we don't add baking soda or baking powder . Nowadays people are more health-conscious; so you can use oil instead of ghee. For extra taste and softness we add a spoon of Ghee in the Neyyappam batter.
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#tips #cooking #cookingtips #onam #onamsnack #onamspecial #instantunniyappam #easyrecipe
#nostalgia #howtomakeunniyappam #naadanunniyappam #instant #instantunniyappam
Ingredients
White Rice-------- 2cups
Jaggery----------- 500gm
Maida----------- 2tbsp
Semolina--------1tbs
Cardamom------ asper flavour
Sesame seeds-------- 1spn
Coconut flakes-------as per need
Wash the rice around 3-4 times until u get clear water. Soak the rice in just enough water for 4-5 hours.
Melt jaggery in 3/4 cup water and strain impurities. Never increase the water quantity (this is very important)
Drain rice and add to a Mixie/Blender. To the rice add 1tsp ghee and 2tbsp all-purpose flour/wheat flour. Pour jaggery syrup just to level of rice in the jar. Add salt and grind to a coarse batter. The batter must have tiny bits in it.
Open the cardamom pods and add them to the batter add 1tbs semolina for extra taste and grind once again. Transfer the batter to a large bowl. Pour in 1tbsp ghee and stir well. Check the batter consistency and slowly add the jaggery syrup in batches and stir well after each addition.
The batter must be just flowing like thattu dosa batter.It will thicken after fermentation. Cover with lid and allow to ferment for around 8 hours.
Roast some coconut bites in 1tsp ghee and add to batter. You can add in sesame seeds too. Finally give one more stir and check the final consistency.
Over fermentation or under fermentation won’t give desired results. Over fermented batter drinks up more oil and the batter flows out of shape. Under fermented may yield appams that are hard and won’t float in oil
Frying Neyyappam
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Heat oil in a deep iron skillet (3″ deep). Wait till the oil is moderately hot and add a drop of batter in oil to check if the oil is hot. If the batter puffs up and floats on oil then the oil is hot enough to make appams
Stir the batter and pour one ladleful of batter to the center of the pan and leave undisturbed. Reduce the flame to bit low to let the appams cook.
Before pouring each ladleful batter ensure to stir the batter well.(very important)
After pouring the batter wait patiently since it may take a little longer to cook and ensure not to disturb the appams. It will rise by itself up once cooked at the bottom. Once golden in colour slowly flip to the other side. Flipping the appams too early will result in uncooked appams.
It may take around 1 minute for the appams to puff up and float on top of the oil. Wait patiently for another 30 seconds before you actually flip the other side.
Repeat the same step of frying till you finish making all neyyapams.
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