Neiappam (a) Unniappam
One of the bakshanam I love to do, present as neivedhyam and eat is this Neiappam😋
It's very soft and spongy dish and we vil never get bored of this spl dish.. More than anything, it's presented sply for my Krishna 😍
Ingredients :
Raw rice - 1 cup
Jaggery - 1 cup
Elaachi - 4 no.s
Banana - 1
Ghee - 200ml
Gingali oil - 100ml
Method
Soak raw rice for 30 - 60 mins
Make Jaggery syrup in a translucent medium consistency, filter and let it cool down
Now grind the rice, add jaggery syrup, banana and elaachi and grind well.
Now mix ghee and Gingali oil together and keep it aside.
Now in the appam or paniyaaram vessel, add this oil ghee mixture and pour the rice jaggery mixture into it once the oil gets heated up. Now make sure u keep the flame in zim.
Cook the appams by turning each appams individually and see through tat both the sides get cooked well and not get burnt.
Serve it hot.
U can store them for 4 days without refrigerating and this is very common dish at Kerala, especially temples of Kerala 🙏😊 #AnjanasKaipuniyam
#NeverEndingLoveForCooking
#Unniappam
#Happycooking
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