Neyyappam

Serves
5

Preparation Time: 3 hours
Cooking Time: 20 minutes

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Soak rice, drain water and pound it.
Pound the jaggery and keep aside.
Boil half a cup of water.
Add the powdered jaggery and let it cook until the jaggery dissolves completely.
Mash the bananas.
Mix together dry ginger powder, cooking soda, cardamom powder and mashed banana.
Add the rice flour and let it for two hours.
Heat the paniyaram pan.
Add a teaspoon of ghee in each mould.
Pour a ladle of the batter.
Drizzle ghee to the edges of the batter.
When it becomes brown flip over. Add ghee.
Cook the appam on both sides till crisp and brown.
Remove from fire.
Serve hot.