Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Indian


  • 3 cups rice flour, roasted
  • ½ cup Rava (or Cream of Rice)
  • ¾ cup coconut, grated
  • 2 medium-sized bananas, very ripe (dark)*
  • 2 cups brown sugar
  • 2 tablespoons self-rising flour
  • 1 cup coconut milk
  • ½ cup coconut, cut into small thinly sliced pieces
  • 1 tablespoon cumin powder
  • 2 tablespoons cardamom powder
  • 1/2 teaspoon salt
  • 1 tablespoon black sesame seed
  • Oil for frying, as needed**
  • Milk, as needed
  • 1-¼ cup water


  • Roast the rice flour with rava until you smell an aroma. Set aside.
  • Blend ¾ cup grated coconut in a blender.
  • Add the bananas and blend with ¼ cup of water.
  • In a bowl, combine the warm flour mix, the blended coconut/banana mixture, brown sugar, and self-rising flour.
  • Add 1 cup of coconut milk and 1 cup of water.
  • Mix well to form a batter, slightly thicker than a pancake batter.
  • Keep covered for 5-6 hours.
  • Take ½ cup of the small, thinly sliced pieces of coconut and fry in some oil until brown. Set aside.
  • Add the fried coconut, cardamom, cumin, and sesame seeds to the batter. Add ½ cup of milk.
  • Mix all ingredients together until it has the consistency of pancake batter.***
  • Add salt for taste.
  • Add oil in a non-stick frying pan, enough oil to cover the batter is being dropped into the pan.
  • Once the oil is hot - (turn down the heat to medium), use a ladle to drop the batter in the shape of small balls.
  • Cook for about 2 -3 minutes, turning once in the process.
  • Once it is golden brown, remove the neyyappam with a slotted spoon and place it on a plate lined with a paper towel, in order to to remove any excess oil.
  • Neyyappam is ready to serve. Enjoy!



*Or 1 very ripe (dark) large banana.
**Any oil will do. except for olive oil.
***Add milk if needed in order to make batter semi-thick.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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