How to make Neyyappam -

A traditional sweet from Kerala – it is a sweet deep-fried rice and jaggery dumpling

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw rice, Refined flour (maida) (मैदा)

Cuisine : Kerala

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Chutney Bombs-SK Khazana Paushtik Poha Crispy Hash Browns Carrot And Mushroom Medley


Neyyappam Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 5-6 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Neyyappam Recipe

  • Raw rice , washed and soaked for 4-5 hours 1 cup

  • Refined flour (maida) 2 tablespoons

  • Jaggery , chopped 1 1/2 cups

  • Ghee 2 teaspoons

  • Fresh coconut slices 1/3 cup

  • Black sesame seeds 1 tablespoon

  • Green cardamom powder 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried ginger powder 1/2 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Salt a pinch

  • Soda bicarbonate 1/2 teaspoon

  • Oil to deep fry


Step 1

Heat a non-stick pan, add jaggery and ½ cup water and cook, stirring till a thick syrup is formed. Remove the impurities and set aside to cool down.

Step 2

Heat ghee in another non-stick pan, add coconut slices and saute till light brown.

Step 3

Drain rice and put it in a blender jar, add jaggery syrup and grind to a fine paste. Transfer into a mixing bowl, add refined flour and mix well.

Step 4

Add fried coconut slices, sesame seeds, cardamom powder, cumin seeds, ginger powder, nutmeg powder, salt and soda bicarbonate, mix well. Let the batter rest for 1 hour.

Step 5

Heat sufficient oil in a kadai, pour a ladleful of batter and deep fry on a medium low heat till golden brown in colour. Drain on an absorbent paper. Make more neyyappam with the remaining batter.

Step 6

Arrange them on a serving platter and serve hot with tea.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.