Neyyappam – A traditional snack


Neyyapam- Fritter made with rice and jaggery

‘Neyyappam’ is a traditional Indian snack , from the beautiful state of Kerala in India ,also called as ‘God’s own country’ .This is usually made during the festival of Vishu , a harvest festival  .It falls in April and is also celebrated as the New Year. An offering of this delicacy made to the Lord along with other offerings. It is a type of fritter made with jaggery, rice flour and ghee (clarified butter) and tastes divine.

Deep frying neyyappam

Neyyappam - A Traditional snack

  • Servings: 8-10
  • Difficulty: medium-high
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A delicious traditional Indian snack from Kerala usually prepared on festive occasions.

This is one of the recipes which requires expertise and it took me a couple of trials to get the right texture and taste .It is preferable to use jaggery which is dark brown so the desired color is obtained.The prep time  with soaking ,grinding and waiting for the batter to mix well is about 5 to 6 hours , once the batter is ready it takes about an hour to fry it.


  • 2 1/2 cups raw rice
  • 1 1/2 cups of  jaggery
  • 2 tsp all purpose flour or maida
  •  1/4 tsp baking soda
  • 1 tsp black sesame seeds
  • 2 tsp of cut coconut pieces
  • 10 -12 cashews
  • 10-12 raisins
  • 1/2  tsp cumin seeds
  • 7-8 cardamom seeds powdered
  • 2 tsp ghee
  • 1 pinch of salt


  1. Soak the rice in water for about 3-4 hours .
  2. Once soaked , drain out the water and powder it to a coarse consistency and keep aside.
  3. Heat a cup of water in a pan and melt the jaggery to get a brown  solution .
  4. Once cooled, add the powdered rice, all purpose flour  and baking soda to the jaggery solution .
  5. Add water so that the consistency of the batter is as thick as used for  making idli or pancake.
  6. Heat a pan and add ghee or clarified butter .
  7. Add the sesame seeds, chopped coconut pieces, cashews, raisins, cumin  and sautée till it is lightly browned.
  8. Add the above sautéed items to the batter along with a pinch of salt.
  9. Let the batter sit for about 3- 4 hours .
  10. Use a deep bottomed pan to deep fry the neyyappam. Normally, it is made in a cast iron vessel as seen in the picture above.
  11. Use a medium flame to deep fry the neyyapam till it gets a brown colour .Using a high flame will leave the inner portion uncooked so it is better  to fry with medium flame.
  12. The neyyapam , just like any other appams  made of jaggery , tastes even better the next day and can be kept in an air tight container for about a week. Happy Cooking, Enjoy !




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