നെയ്യപ്പം തിന്നാൽ രണ്ടുണ്ടു മെച്ചം // NEYAPPAM // EP 421 

NEYAPPAM
INGREDIENTS
1.Unroasted raw rice powder ½ kg
2.Palm jaggery 400g
3.Salt ½ tsp
4.Cardamom powder ½ tsp
5.Cumin seeds 1 tsp
6.Sesame seeds 1 tsp
7.Chopped coconut flakes ½ cup
8.Ghee/any oil enough for frying
PREPARATION
1.Boil the jaggery pieces with half and 1/2 cup water, till it dissolves and sieve.
2.When slightly cool add to the unroasted flour and knead well, add just a 2 or 3
spoons water , keep closed to ferment 10-15 hours.
3.Fry the coconut in ghee, add sesame, when smelly add to the fermented dough,
adding all the other ingredients and a little ghee keep aside 15 mts.
4.Make each appam as shown, one bye one only. Remove when brownish.
It has 2 weeks shelf life out side the fridge even.