Neyyappam
 | This article relies largely or entirely on a single source. (August 2015) |
Coastal Karnataka | |
| Main ingredients | Ghee, rice flour, jaggery, coconut |
|---|---|
| Variations | Unni appam |
Neyyappam (നെയ്യപ്പം) or Yeriyappa Zuhoor is a sweet rice-based fritter fried in ghee. Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka. The name is derived from the words neyy (നെയ്യ്) meaning "ghee" (clarified butter) and appam (അപ്പം) meaning "pancake".
Neyyappam is typically made of rice flour (alternatively, with semolina), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk. It is served as a tea time snack usually in the evenings. Neyyappam is also served as offering in Hindu temples in Kerala.[1] It is mainly main during Navaratri and Kartika Deepotsava. This practice has also been adopted by some sections of Christians in Kerala.[2][3]
Neyyappam became a topic of discussion as its name was shown on the home page of the
Preparation
In traditional Kerala cuisine, Neyyappam is cooked in a bronze pan called appakara (
See also
- Appam
- Idiyappam
- Pesaha appam
- Unni Appam
- Kue cucur, similar Indonesian snack.
References
- ^ a b "Peppertrail". Retrieved 16 June 2016.
- ^ "Newly-weds fulfil their wishes with faith". Archived from the original on June 24, 2016. Retrieved 16 June 2016.
- ^ "Sweet Hindu Offerings Fit For The Gods In India - Neyyappam - Ammini Ramachandran". 7 February 2014. Retrieved 16 June 2016.
- ^ "Android N could be named after a delicious tongue twister". Retrieved 16 June 2016.
- ^ "Android N". Archived from the original on 2016-06-05.
- ^ "Android N let the names begin". Archived from the original on 2016-05-18.
