A rice and jaggery sweet, the neyyappam is Kerala's very own teatime snack. Crusty on the outside and soft in the inside, with flavours of sesame and cardamom taking over, it melts away in the mouth making a perfect companion for hot evening tea.


2 cups raw rice (used for making idli)

1 banana

½ tsp dry ginger powder

½ tsp sesame seeds

½ cups jaggery

1 cup ghee/clarified butter

3 tbsp coconut pieces

1 tsp cardamom powder

1 cup oil, to deep fry


Wash and soak the rice in water for 3-4 hours

Fry the coconut pieces in a tbsp ghee and keep aside

Boil ½ cup water in a non stick pan and add jaggery to it. Melt and strain. Allow it to cool

Add the strained jaggery mix and soaked rice in a mixer to grind it into a semi coarse batter of a slightly grainy consistency

Now, transfer the batter from the mixer into a mixing bowl

Add cardamom powder, roasted coconut, sesame seeds, smashed banana and mix well to form a semi thick batter

Allow this mix to ferment for about 4-5 hours

Take a non-stick pan and add the remaining ghee and oil.

Pour a ladleful of the batter into the pan and allow it to fry

When the sides get browned, carefully flip to other side and cook till golden brown on both sides