Nei Appam / Neyyappam- Karthigai Deepam special

For Karthigai Deepam festival yesterday, I made Nei Appam, Karthigai Adai and Sundal. Last year I got the nei appam recipe online and noted it in my recipe note book. I was not into blogging then so I had not noted the recipe source. Today am sharing with you the recipe. The aroma and taste of ghee in this appam makes it more special. 

What are the ingredients needed?

Raw rice, 2 cups
Jaggery, 1 1/2cups - 2 cups
Powdered Cardamom, 1/2 teaspoon
Grated Coconut, 1/4 cup
Salt, a pinch
Ripe Bananas, 2 nos.
Ghee, as needed

How it is made?

1. Soak the rice for at least 3-4 hours.
2. Grind the soaked rice in to a smooth paste, adding very little water.
3. Powder the jaggery and melt them adding little water. Once they are melted and start boiling, remove from heat, filter the impurities and add to the ground rice paste and mix well. 
4. Mash the banana and add to this mixture, add the powdered cardamom, salt and mix well.
5. Let it sit at room temperature for 3-4 hours.
6. When it is time to cook, add the grated coconut, mix well.
7. Heat a paniyaram pan, add ghee to each paniyaram mould, pour the batter and cook covered in low heat till the sides turn crispy, golden brown and it is easy to flip to the other side.
8. Turn the other side and cook for a minute or two till it is done. 
9. Remove from pan and serve it warm.

Notes

• While grinding rice, take care to add very little water. Water just right enough to ensure the grinding process. 
• After adding the jaggery syrup, if the batter turns watery, add couple of tablespoons of rice flour.

Linking to SIC Series started by Anu Shoj happening here.