Neyyappam is a south Indian speciality common in Kerala. These are rice pancakes fried in ghee or oil. A batter of pouring consistency is made of rice flour and jaggery. Cardamom are added for flavour. Recipe here. Thanks dear Dyuthi Krishna for this yummy recipe.
Raw rice - 3 cups
Maida/all purpose flour - 3 tbsp
Jaggery - 1/2 kg
Banana, small - 3 nos
Baking soda - 1/4 tsp
Coconut pieces/Thengakkothu - 1/2 cup
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp
Oil for fry
Wash raw rice and soak for 4- 6 hours in water. Drain and grind raw rice in a mixer. Do not grind to make a fine powder. The consistency should be that of a puttu flour.
In a pan, add water and jaggery and melt. Pass this syrup through a strainer to remove any dirt. Keep this aside.
Grind banana in a blender.
Heat 1 tbsp ghee in a pan. Fry coconut pieces till light brown in colour.
In a bowl, add rice flour, banana, salt, cardamom powder, maida, fried coconut, baking soda and jaggery syrup. Mix well to make a batter, which resembles dosa batter consistency.
Heat oil in a nonstick pan. Add a ladle full of batter. Lower the flame. Deep fry on both sides until they are crispy.