Neyyappam is a tasty traditional snack of Kerala. As it name implies neyyappam is made with rice flour and jaggery in ghee. We can store neyyappam in an airtight container up to one week (if we didn’t use banana). My grandmother used to make this snack for Bakrid. Golden childhood memories


1/2 kg of Rice Flour(half boiled rice(pachari) – not roasted)
1/4 kg of Jaggery
100g of Chopped coconut
1 no of Banana(optional)
1/8 spn. of Baking soda
Oil/ghee for fry

Neyyappam Preparation method

Step 01

Make thick jaggery solution.

Step 02

Fry chopped coconut in ghee. Keep aside.

Step 03

Make a thick batter of rice flour with jaggery solution (Grind soaked rice along with jaggery solution)

Step 04

Add chopped coconut,mashed banana,baking soda and cardamom powder.

Step 05

Mix all the ingredients and keep the batter for 4-5 hour.

Step 06

Heat oil in a pan.

Step 07

With a sunken ladle, pour small quantities into the oil(the size of a cookie) and deep fry to a golden brown color.

Note :
You can make rice flour by soak rice in water for 4-5 hours,drain it and grind using small grinder.