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Neyyappam{rice Pancakes Fried in Ghee}

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5233
Energy (kCal)1430.19
Carbohydrates (g)325.1009
Total fats (g)7.0858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt jaggery in 1/2 cup of water in a pan on low heat. | 2. Strain it and allow it to cool. | 3. In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside. | 4. In a large bowl, mix together the rice flour, plain flour and mashed bananas. | 5. Add all the remaining ingredients, except the ghee/oil to fry and mix well. | 6. Stir in water to make it into a thick consistency mixture. | 7. Leave it aside for 4-5 hours. | 8. Heat oil in an 'Appakara'{a special moulded frying dish}. | 9. Pour the thick mixture in small quantities into the pan moulds. | 10. Remove the fried pancakes from the vessel when they are dark brown. | 11. Your snack is ready to serve. | 12. Enjoy! | 13. Note:This can be stored in an airtight container for upto 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 1 3/4 3/4 1011.99 221.5594 16.4518 3.9263
    plain flour 1/4 cup - - - -
    banana 2 mashed 400.5 102.78 4.905 1.485
    jaggery 4 tablespoons - - - -
    coconut 1 tablespoon chopped 17.7 0.7615 0.1665 1.6745
    black sesame seed 1 tablespoon - - - -
    cardamom powder 1/4 teaspoon - - - -
    ghee - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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