****************Happy Krishnashtami*********
This is my favorite among festival recipes. This is the first time I am making this. I enjoyed making this as much as I enjoyed eating it :-)
This is the my mom's recipe and we make this during most of the festivals be it Deepavali or Ganesh Chaturthi. My mom makes the batter in grinder and yes there is a difference in the taste. This is called guntha ponganalu in Andhra and paniyaram in Tamil Nadu. Neyyappam is Kerala speciality and is made in ghee. This beautiful rice fritters make you drool. This made my Krishnashtami way more special. So Happy cooking...
Ingredients:
Raw rice 1 cup
Jaggery 3/4 - 1 cup
Cardamom/Elachi - 2
Salt 1/2 tsp
Ghee As needed
Method:
Soak rice for 3 hours. Grind it with jaggery powder and cardamom to a thick paste.
You can make appams immediately but I kept aside for an hour.
Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed batter to fill each one.
Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
Soak rice for 3 hours. Grind it with jaggery powder and cardamom to a thick paste. I like the batter to be like little coarse. The rava like texture gives nice taste to the paniyarams.
You can make appams immediately but I kept aside1 for an hour.
At the time of preparing, add salt and water to adjust consistency. The batter should not be too thick nor too runny. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed batter to fill eachone.
Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.
Tips:
If your batter gets too watery, then add wheat flour to balance it.
If you don't have paniyaram pan, you can deep fry them in ghee.
You can add a mashed over ripe banana in this to get pillow soft paniyarams. However it should be consumed within 24-48 hours. Otherwise these stay till a week.
Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee, then you can mix oil and use generously.
This is my favorite among festival recipes. This is the first time I am making this. I enjoyed making this as much as I enjoyed eating it :-)
This is the my mom's recipe and we make this during most of the festivals be it Deepavali or Ganesh Chaturthi. My mom makes the batter in grinder and yes there is a difference in the taste. This is called guntha ponganalu in Andhra and paniyaram in Tamil Nadu. Neyyappam is Kerala speciality and is made in ghee. This beautiful rice fritters make you drool. This made my Krishnashtami way more special. So Happy cooking...
Ingredients:
Raw rice 1 cup
Jaggery 3/4 - 1 cup
Cardamom/Elachi - 2
Salt 1/2 tsp
Ghee As needed
Method:
Soak rice for 3 hours. Grind it with jaggery powder and cardamom to a thick paste.
You can make appams immediately but I kept aside for an hour.
Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed batter to fill each one.
Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
Soak rice for 3 hours. Grind it with jaggery powder and cardamom to a thick paste. I like the batter to be like little coarse. The rava like texture gives nice taste to the paniyarams.
You can make appams immediately but I kept aside1 for an hour.
At the time of preparing, add salt and water to adjust consistency. The batter should not be too thick nor too runny. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed batter to fill eachone.
Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.
Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.
Tips:
If your batter gets too watery, then add wheat flour to balance it.
If you don't have paniyaram pan, you can deep fry them in ghee.
You can add a mashed over ripe banana in this to get pillow soft paniyarams. However it should be consumed within 24-48 hours. Otherwise these stay till a week.
Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee, then you can mix oil and use generously.
Perfect neiappam...
ReplyDeleteLovely !!
ReplyDeleteThx dear...
Deletedeliciously done!!! Thanks for linking it to my event!! Looking for more yummy recipes!! Please add the link to Preeti's page also...
ReplyDeleteSowmya
Done...
Delete