Neyyappam
Ingredients
* 1 cup rice (cleaned washed & Soaked for 4 hours) or rice flour
*1 cup jaggery
*1 tbsp coconut pieces
* 10 pods cardamom (powdered)
* Ghee (for frying)
Method
Grind rice and jaggery to a very fine paste. (if you r planning to use the rice flour -make the jaggery water then add the rice flour )rice flour Add Cardamom powder and coconut pieces and mix well. Heat an Appam griddle and put a large spoonful of ghee in each dent. Pour batter. When cooked, turn over and cook on the other side.
Paal Payasam
Ingredients
2 Litres full cream milk 2 cups sugar 2 1/2 tbsp rice (small grain) Method
Clean and wash rice and set aside. Heat milk in a heavy bottomed vessel. When it comes to a boil, add rice. Cook on a low fire stirring from time to time. When rice becomes soft, add sugar. Cook till well blended and serve hot or cold.
Paruppu Vadai
Ingredients
3 cups Bengal Gram Dal 1 cup tur dal 1 cupmblack gram dal 2 tbsp grated coconut 2 tbsp ghee Oil for frying 4 red chilles 15 green chilles 4 sprigs curry leaves 3/4 tsp asafoetida powder Salt to taste Method
Clean, wash and soak dals together for 3 hours. Drain completely. Grind red and green chilles, curry leaves, asafoetida, salt and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add water. Add ghee and grated coconut and mix well. Take a spoonnful of batter and pat into 5 cm Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais, till crisp. Drain and serve hot.
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