Boiled Rice- 1 cup
Raw Rice- 1 cup
Maida- 1 cup
Til- 2 tbsp
Cardamom - 4 nos
Dried Coconut - cut into small pieces - 3 tbsp (if dried coconut is not available cut fresh coconut into pieces and deep fry them in ghee.)
Coconut oil - 100 gms
Clean and soak boiled rice and Raw rice in water for 5 hrs. Drain the water and grind in mixie. Powder to a coarse powder. (If you have roasted rice flour you can use that also. but mix the batter with hot water and hot melted jaggery) Mix maida ,melted and strained jaggery to the flour and make a batter of pouring consistency. Keep this batter overnight. Morning, Add cleaned til, cardamom powder and dried coconut and mix well.
In a kadai pour coconut oil. When oil is heated pour one spoon full of batter to the oil. keep fire in medium flame. when the appam is getting cooked, with the spoon push oil onto the appam. When we do this neyyappam bulges out.
With this measurement we can make upto 18 Neyappams.
Recipe Courtesy: Mrs. Prassana Sugathan (Amma)