NEYYAPPAM:

Soak one kilo of raw rice overnight, then drain the rice in the morning in a
colander and pound it to fine flour.
Powder 250gms of jaggery finely with the help of a kitchen hammer and add
this to the flour.
Add the coarse residue of the fine rice flour to this mixture and mix well.
Keep this flour covered for 2 days in an earthern pot to make it soft.
On day 3, fry ½ cup of sliced onions in hot oil till crisp and then dry them on a
kitchen towel.
When cooled, powder them.
Extract thick juice from 2 cups of shredded coconut.
Add this milk , the onion powder, ¼ cup of thin slices of coconut fried in ghee,
1sp gingelly seeds fried, a pinch of ginger powder, ¼sp of cardamom powder
and ¼sp salt to the rice flour‐jaggery mixture to make a thick batter.
Make neyyappam in hot oil either in Paniyarakal or skillet.
NB: If the jaggery is not clean, you can make single thread surup after
removing its residue and then add this to the rice flour and its residue.