നാടൻ നെയ്യപ്പം |പപ്പടം ചേർത്താൽ നല്ല രുചിയുള്ള നെയ്യപ്പം /Neyyappam with english translation

Ingredients:
Raw rice – 2 cups / 400g
Jaggery – 300g
Pappadam – 4
Wheat flour – 4 tbsp
Black sesame seeds – 1 tbsp
Cardamom – As per taste (Crushed)
Ghee – 2 tbsp (Melted)
Salt
Coconut oil – For frying

Steps:
Wash the rice well and soak for 2 hours.

Heat a pan and melt jaggery in one cup of water.
Once jaggery is melted, switch off.
Strain, if the jaggery has any impurities.
Let it cool completely.

Drain the rice and grind it along with pappadam adding the prepared jaggery syrup, as required.
Do not grind to a very fine paste. A slightly coarse paste is desired.
I used only ¾th of the jaggery syrup.
Add wheat flour and pulse again.
Transfer it to a bowl. Cover and let it rest for 2 hours.
The batter thickens on resting.
After two hours, adjust the consistency by adding jaggery syrup, as required.
Add black sesame seeds, crushed cardamom, ghee and salt.
Mix well.

Heat coconut oil in a pan.
Pour a ladle of batter to the center of the pan, on high flame.
When the neyyappam starts floating on the top, reduce to medium.
Flip and cook both sides till golden brown.
Remove and set aside.
Repeat with the rest of the batter.
Enjoy the neyyappam!

Notes:
-Do not add the jaggery syrup all at once. Add in small batches and adjust the consistency.
-Adding pappadam makes the inside of the neyyappam soft and also helps in puffing up.
-Be careful while adding salt as the pappadam also has salt.

Neyyappam – http://y2u.be/7hPNp5GUctA
Unniyappam with banana – http://y2u.be/J9cRt0X7C5Q
Unniyappam without banana – http://y2u.be/vyEb7q2MC1g
Sarkara varatti – http://y2u.be/Y–mwUqjaXc
Banana Chips – http://y2u.be/i8CXSH1ywhw

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