Ingredients:
1 cup raw rice / pachari
150 gm jaggery
1 tbsp plain flour
1 tbsp black sesame seeds
2 tbsp coconut bits, thinly sliced
1/2 tsp cardamom powder
3/4 tbsp ghee
a pinch of salt
oil, for frying
Preparation:
- Wash and soak the raw rice in water for 3-4 hours.
- In a pan , add jaggery and melt it adding 1/4-1/2 cup of water and strain off the impurities.
- Grind the drained rice adding melted jaggery to a batter. ( Do not add extra water while grinding ). The batter should be slightly grainy and dosa batter consistency.
- Transfer it to a bowl and add plain flour, black sesame seeds, coconut bits, cardamom powder, ghee and a pinch of salt and mix well and keep it for fermentation for 10-12 hours.
- If the batter is slightly thick on the next day, just add 1 tbsp of water and mix well.
- Heat oil in a deep pan / kadai and pour a ladleful of batter slowly from top to the centre of the pan.
- When the neyyappam puffs up and floats on top, reduce the flame to low-medium and keep splashing heated oil on top of appam.
- Once they turn light brown, flip it and cook till both sides turns golden brown.
- Remove from the pan and drain them on paper towels.. Serve with tea / coffee..
