Nei Appam:(Tamizhar Style)
Appam. Arisi Appam. Ghee Fried Appam. Rice Appam. Chawal ki Appam. Inippu Appam.
Rice 1 cup
Jaggery 3/4 cup grated
Coconut grated 1/4 cup
Cardamon seeds powder - 1/2 spoon
Coconut milk 1/2 cup
Ghee for frying.
Soak rice for 2 whole hours. Then wet-grind it into thick batter.....using coconut milk.
To this batter, add grated jaggery, coconut and cardamon seeds powder. After adding jaggery the batter may become thin. (so try to make thick batter in the first step)
Smear ghee in the traditional 'appam tawa' or 'kuzhi-paniyaram tawa'. Run spoonfull of batter in each pit. Cook over medium heat. When it gets browned at one side. Using a edge of the spoon turn this to other side and continue cooking. When it is done....transfer to serving plate.
Or simply heat ghee in deep kadai/wok. Run spoonful of batter like a bonda' in the hot ghee. Fryt hem till golden-reddish brown. Transfer to kitchen tissues.
Serve warm as a snack or dessert.