Best 4 Neyyappamrice Pancakes Fried In Ghee Recipes

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Neyyappam, the traditional Kerala breakfast, is a crispy-edged, fluffy rice pancake. Delicately flavored and redolent with the aroma of coconut milk, neyappam is a popular choice to accompany stews, curries, and chutney. It is traditionally made during festivals and celebratory occasions, but its popularity has spread far beyond these special times. Neyyappam is a delightful breakfast or snack, and it can also be enjoyed as a dessert. The soft and spongy texture of the pancake, combined with the crunchy edges and the contrasting sweet and savory flavors, makes it a truly unique and delicious treat.

Here are our top 4 tried and tested recipes!

CHEZ MA TANTE'S PANCAKES



Chez Ma Tante's Pancakes image

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. "I knew I wanted them to be really, really crispy," said the chef de cuisine Jake Leiber. He was inspired by a fairly straightforward pancake recipe made with bacon fat he found in "How America Eats," the seminal cookbook by Clementine Paddleford, an American food historian. Mr. Leiber swaps the lard for butter, adds an extra egg yolk to his batter, cranks up the heat on his vintage cast-iron skillet, then pours in an outrageous amount of melted clarified butter. Fried in shallow pools of hot fat, each pancake gets fritter-like crisped edges. Mr. Leiber serves them with more butter, and glugs of maple syrup.

Provided by Daniela Galarza

Categories     breakfast, brunch, quick, pancakes

Time 20m

Yield 6 to 8 large pancakes

Number Of Ingredients 10

1 large egg
1 egg yolk
2 1/2 tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 1/4 cups whole milk
1 cup all-purpose flour
1 cup plus 2 tablespoons clarified butter (or store-bought), melted
Salted butter, for serving (optional)
Maple syrup, for serving

Steps:

  • Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
  • Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
  • Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
  • Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.

EASY GHEE PANCAKE



Easy Ghee Pancake image

Simple, delicious and easy pancakes using ghee, a traditional Indian clarified butter. It is also not so overly sweet, only a tablespoon of light brown sugar! I like the full creaminess of whole milk so that is what I use all the time, but you can substitute fat-free milk if you like.

Provided by Simple Alchemy

Categories     Breakfast

Time 15m

Yield 6 pancakes, 6 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, beaten
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon ghee

Steps:

  • In a large bowl, combine all dry ingredients - flour, sugar, baking powder and salt.
  • Stir vanilla extract into milk. Pour milk into bowl of dry ingredients.
  • Add beaten egg.
  • Add ghee.
  • Using a wooden spoon, mix all ingredients. Lumps are okay. Do not worry about them.
  • Let the pancake mixture sit for about 5 minutes.
  • Heat a frying pan. Put a little bit of butter to avoid pancakes from sticking to the pan.
  • Scoop 1/2 cup of the pancake mixture and pour into well-heated pan.
  • Turn it over when you start seeing bubbles.
  • Serve hot with maple syrup.

Nutrition Facts : Calories 142.8, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.5, Sodium 345.3, Carbohydrate 20.6, Fiber 0.6, Sugar 4.5, Protein 4.5

NEYYAPPAM{RICE PANCAKES FRIED IN GHEE}



Neyyappam{rice Pancakes Fried in Ghee} image

This is a South Indian speciality. I found this recipe in the Thursday magazine {June 3-9' 04}. It was submitted by Sulochana. I'm yet to try it but since I've eaten these, I know they are yummy. Enjoy! Note: The cooking time is a guesstimate.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 5h30m

Yield 25 Neyyappams

Number Of Ingredients 8

1 3/4 cups rice flour
1/4 cup plain flour
2 bananas, mashed
4 tablespoons jaggery
1 tablespoon finely chopped fresh coconut
1 tablespoon black sesame seed
1/4 teaspoon cardamom powder
ghee, as required, for frying

Steps:

  • Melt jaggery in 1/2 cup of water in a pan on low heat.
  • Strain it and allow it to cool.
  • In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
  • In a large bowl, mix together the rice flour, plain flour and mashed bananas.
  • Add all the remaining ingredients, except the ghee/oil to fry and mix well.
  • Stir in water to make it into a thick consistency mixture.
  • Leave it aside for 4-5 hours.
  • Heat oil in an 'Appakara'{a special moulded frying dish}.
  • Pour the thick mixture in small quantities into the pan moulds.
  • Remove the fried pancakes from the vessel when they are dark brown.
  • Your snack is ready to serve.
  • Enjoy!
  • Note:This can be stored in an airtight container for upto 1 week.

Nutrition Facts : Calories 64, Fat 0.5, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 14.1, Fiber 0.6, Sugar 3.2, Protein 1

QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)



Qatayef Asafiri (Stuffed Semolina Pancakes) image

Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream.

Provided by Reem Kassis

Categories     pancakes, pastries, dessert

Time 45m

Yield About 30 pieces

Number Of Ingredients 16

1/2 cup/100 grams granulated sugar
A squeeze of fresh lemon juice
1 teaspoon orange blossom water or rose water, or a combination
1 cup/125 grams all-purpose flour
1/4 cup/40 grams fine semolina flour
1 tablespoon granulated sugar
1/2 teaspoon instant or quick-rise yeast
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground mahlab (optional, see Tip)
1/4 teaspoon orange blossom water or rose water (optional)
1 cup/8 ounces mascarpone
1/2 cup/120 grams heavy cream
3 tablespoons confectioners' sugar
1 teaspoon orange blossom water or rose water, or a combination
1/4 cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing

Steps:

  • Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
  • Make the batter: Add 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
  • Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners' sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
  • Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you've determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly - or unevenly - underneath before the batter loses its sheen on top, lower the heat slightly.
  • Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
  • Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
  • Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the ghee is hot enough before adding the batter, or the neyappams will stick to the pan.
  • Don't overcrowd the pan, or the neyappams will not cook evenly.
  • Flip the neyappams carefully to avoid breaking them.
  • Serve the neyappams hot with your favorite toppings, such as honey, sugar, or fruit.
  • Conclusion:

    Neyyappam is a delicious and easy-to-make South Indian breakfast or snack. With its crispy exterior and soft, fluffy interior, it's a perfect treat for any occasion. Whether you're serving it with a cup of tea or coffee, or topping it with your favorite fruits and syrups, neyappam is sure to be a hit. So next time you're looking for a tasty and satisfying snack, give this recipe a try!

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