Raw Rice – 1 cup
Banana, sliced – 1/4
Jaggery – 3/4 cup (1 cup if you want it very sweet)
Cardamon powder a pinch
Soda a pinch
Ghee as required for cooking
How to make Neyyapam
Wash and soak the rice for 3 hrs. Then drain and grind to a smooth batter with enough water to grind.
Melt the jaggary and bring to a boil. Remove all impurities if found, sieve and keep it ready.
Once the batter is ready, mix in the jaggary, cardamon powder, banana puree, a pinch of soda.
Mix well and heat the gunta punugulu vessel and grease well with ghee.
Pour one small ladle ful of batter and sprinkle ghee on top. cover with lid and cook in sim.
Check if the side is cooked, then flip on other side and cook for another couple of minutes.
The batter has to be thick, as you will be adding the jaggary, banana puree.
Soda takes care of the softness if the batter was not liquid enough.
This is entirely roasted in lots of ghee.
Though this is cooked in this special vessel, traditionally in temples in parts of Andhra and Tamil Nadu, the batter is are directly poured into hot oil and cooked. It’s more like Malpua or you can compare it as liquid batter of Athirasam.
This goes for the March Week 5, Cooking from Cookbook Challenge Group