- Row rice (Pachari): 1 kg
- Jaggery: 1 kg
- Banana : 2 nos(mysore banana)
- Maida flour :200gm
- Water: For grinding
- Baking sodaBlack sesameCumin(Jeerakam) : 1 table spoon
- Black sesame:25 gm
- Baking soda : 1/4 tbs
- Cardamom : 10 nos (make it powder )
- Oil : 1/2 litter (for deep fry)
Preparing rice powder:
Soak the rice for 2 to 3 hours. Wash and drain out the water from it.
Crush the rice like putt powder using mixer. Don’t use water here. No need to make the powder so nice, just need to make it grind as big particles. Then filter the powder using sieve with big holes(Sieve for putt powder) and keep it aside in a bowl.
Using a mixer make a paste of banana.
Preparing rice Jaggery syrup:
Heat a steel vessel in stove, add 1/2 litter of water for 1 kg of jaggery. Melt the jaggery and make a thick syrup. Once it cooled, pour syrup into rice powder. Add maida, banana paste, Baking soda, Black sesame, Cumin and cardamom powder into rice mixture. Stir the mixture well, we need a mixture like dosa batter. Then keep it this mixture for at least 4 hours.
Heat the oil in a pan(Quantity: oil for deep fry), once oil start bubbling, pour the batter into it using a big size ladle (one at a time).
once one side become dark brown color cook the other side. Once get cooked serve into a plate.
Hot tasty neyyapam ready to serve….