NEYYAPPAM

Ingredients:

1 cup of rice flour
1/4 cup of coconut titbits
1/2 cup of jaggery
1/4 cup of pureed ripe banana (palayan kodan or poovan pazham)
2-3 pods of cardamom, powdered
2-3 pappadams soaked in water for 5 mins
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
Oil for frying

Preparation

1.Grind pappadam into a paste.
2. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.
3. Roast the coconut in the ghee until the edges start to turn golden brown.
4. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds,pappadam paste and powdered cardamom to a bowl and mix well. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the pan and add oil
(coconut oil is best). Pour spoonfuls of the batter into pan and cook on each side until golden brown.

Tips :

It is advised to roast the rice flour before starting the preparation.
My grandmother used to keep the mix overnight and cook neyyapam on next day,which turns to be more tasty.