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:

1. Wash and soak the raw rice in water for 3-4 hours.
2. In a pan , add jaggery and melt it adding 1/4-1/2 cup of water and strain off the impurities.
3. 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.
4. 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.
5. If the batter is slightly thick on the next day, just add 1 tbsp of water and mix well.
6. Heat oil in a deep pan / kadai and pour a ladleful of batter slowly from top to the centre of the pan.
7. When the neyyappam puffs up and floats on top, reduce the flame to low-medium and keep splashing heated oil on top of appam.
8. Once they turn light brown, flip it and cook till both sides turns golden brown.
9. Remove from the pan and drain them on paper towels.. Serve with tea / coffee..