Ingredients:
1 ½ cups melted cold jaggery
1 ½ cups all purpose flour
½ cup rava
3 tbs rice flour
¾ cup pureed ripe banana
¼ tsp cardamom powder
¼ cup small coconut pieces roasted in little ghee
2 tbs ghee
A pinch of baking soda
Salt to taste
Method;
Mix all the above ingredients to a idli consistency.
Add little water if needed.
Let it rest for about 3 hours.
Mix well and adjust the consistency if the batter is too thick.
Heat a paniyaram pan with little ghee in each hole.
Pour a ladle ful of the batter into each hole.
Cook on medium heat.
After 3 minutes, gently turn the nei appam to the other side.
Cook both sides until golden, remove and serve warm.
Use a non- stick paniyaram pan.
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