Ghee Bread Weet, Nei Appam South Indian Food. Kerala Parotta. Stock Photo

Ghee bread sweet snack in silver bowl an pink background. the ingredients: 1 cup Raw rice 1 cup Jaggery 4 tablespoon Coconut grated 1 cardamom Powdered ? teaspoon Cooking soda ? teaspoon Salt Ghee - As needed, First soak rice for 3 hours. Grind it with less water to a thick paste.Melt the jaggery with very little water and strain to remove any impurities. (If it is pure, you can add as such to rice and mix or grind too).Add it to the ground rice batter and mix well. Keep aside for couple of hours for best results.At the time of preparing, add salt, powdered cardamom, cooking soda, coconut and mix well.Heat a paniyaram pan and add 1 teaspoon of ghee to each partition and pour the mixed batter to fill each one. Apparently one can deep fry too in ghee.Cook covered for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry.Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl. The layers are created by brushing the dough with melted butter or ghee, coiling it up, then rolling it out. Also known as Kerala Parotta, ...Nei appam is made in several festivals like Gokulashtami, karthigai deepam etc. A special recipe made with rice and ghee as main ingredient. Ghee is used in this nei appam preparation as the name indicates, Neyyappam, always used to make appam with wheat flour and banana, deep fried, make sweet paniyaram. If you don't have paniyaram pan, heat about one or two inch of oil ghee in a kadai and use one laddle to spoon the batter. You can make only one at a time.