Topic started by uma krishnan (@ 219.95.2.20) on Thu Jul 31 23:55:44 .
All times in EST +10:30 for IST.

Anyone have an easy recipe for instant neiappam; my mother-in -law had a good one, but not coming out so well now ...also for the karappam--kara version of neiappam ---she used to make it with some left over sour dhosa dough...

Responses:

• From: SS (@ grouper-72.netexpress.net) on: Fri Aug 1 00:10:27 EDT 2003
  
  hi uma,where are you from exactly?bcoz I have heard of karappam.it is called so bcoz of the pan used to make it.do you come from kara in kerala?
  I do have the recipe for instant neiyappam,will post it soon.
  
  
• From: Uma (@ 219.95.2.211) on: Fri Aug 1 02:53:16 EDT 2003
  
  Hi SS, i'm from Malaysia but 2nd generation--Palghat brahmins originally...my MIL actually uses the same pan for both types of appam..... not sure where Kara is in Kerala....
  
  
• From: NEELA (@ 203.116.61.131) on: Tue Aug 12 02:23:53 EDT 2003
  
  Here a Neyappam recipe written by Famous Singapore Cook
  Mrs DEVAGI SANMUGAM:-
  100gm grated jaggery,
  150ml water(more or less)
  160gm rice flour
  30gm plain flour
  1 tsp baking powder
  3 sweet bananas(smashed)
  10 cardamons(only the seed) pounded
  1/4 tsp fine salt
  40gm grated coconut
  ghee or oil for frying
  Methond: Boil jaggery and water together. Cool and strain. Mix all ingredients(except ghee) together to form thick batter. Heat ghee. Shape the dough or drop by teaspoonfuls and fry till
  golden brown.
  
  
  
  

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