Neyyappam

  

Ingredients

1 cup raw rice

2 small banana, chopped

cardamom  3-4 pods

¾ cup jaggery / gud

2 tbsp water

1 tbsp ghee

2 tbsp coconut, chopped

¼ tsp dry ginger powder

¼ tsp baking soda

pinch salt

ghee for cooking

 

Preparations

wash and soak a cup rice for 4 hours.

drain off the water and transfer to the blender.

add 2 small banana and 3-4 pods of cardamom

blend to a slightly coarse paste without adding any water.

now in a tawa take ¾ cup jaggery and 2 tbsp water.

cook on medium flame stirring to dissolve jaggery.

boil to a thick consistency, then cool the jaggery syrup slightly.

filter the jaggery syrup and pour over rice batter.

mix well, make sure to get a thick dosa batter consistency. in a small kadai heat 1 tbsp ghee and roast 2 tbsp coconut pieces till light brown. pour the fried coconut along with ghee over batter. also add ¼ tsp dry ginger powder, ¼ tsp baking soda and pinch salt. mix well making sure to attain thick dosa batter consistency. heat appe pan and pour half tsp of ghee in each mould of appe pan. pour the batter into each appe mould. roast to golden brown on both sides or cook until the toothpick inserted comes out clean. Enjoy neyyappam hot along with other delicacies.  

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