Neyyappam: Soak One Kilo Of Raw Rice Overnight, Then Drain

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.