Neyyappam (നെയ്യപ്പം) or Yeriyappa Zuhoor is a sweet rice-based fritter fried in ghee.

Neyyappam has its origins in the southern Indian state of Kerala and coastal Karnataka.

Neyyappam is typically made of rice flour (alternatively, with semolina), jaggery, ghee-fried coconut (pieces or grated), ghee, cardamom and milk.

[2][3] Unni appam is a variant in which mashed ripe plantains or bananas are added to the batter and fried to result in a ball-like shape.

In traditional Kerala cuisine, Neyyappam is cooked in a bronze pan called appakara (ml:അപ്പക്കാര) [1] (also known as Paniyaram Pan in Tamil Nadu), about 8 inches in diameter, having three or more large cavities and thereby giving the dish a tortoise-like shape.