Neyyappam

Ingredients

• 1 cup raw rice, washed and soaked for 4-5 hours
• 2 tablespoons refined flour
• 1½ cups chopped jaggery
• 2 teaspoons ghee
• ⅓ cup coconut slices
• 1 tablespoon black sesame seeds 
• 1 teaspoon green cardamom powder
• ½ teaspoon cumin seeds 
• ½ teaspoon dried ginger powder 
• ¼ teaspoon nutmeg powder
• A pinch of salt
• ½ teaspoon soda bicarbonate 
• Oil for deep frying   

Method

1. Heat a non-stick pan, add jaggery and ½ cup water and cook, stirring till a thick syrup is formed. Remove the impurities and set aside to cool down.
2. Heat ghee in another non-stick pan, add coconut slices and saute till light brown. 
3. Drain rice and put it in a blender jar, add jaggery syrup and grind to a fine paste. Transfer into a mixing bowl, add refined flour and mix well.
4. Add fried coconut slices, sesame seeds, cardamom powder, cumin seeds, ginger powder, nutmeg powder, salt and soda bicarbonate, mix well. Let the batter rest for 1 hour.
5. Heat sufficient oil in a kadai, pour a ladleful of batter and deep fry on a medium low heat till golden brown in colour. Drain on an absorbent paper.
6. Make more neyyappam with the remaining batter. 
7. Arrange them on a serving platter and serve hot with tea.