|
Method of Preperation
In a pan add water and melt the palm jiggery on medium flame. Sieve out the impurities and keep it aside.
Fry the coconut chips in ghee till brown and keep aside.
In a bowl add the rice flour, coconut milk, palm jiggery syrup, black sesame seeds, all purpose flour, coconut chips, ginger powder and salt and mix to make a batter of loosened consistency.
Heat oil in a kadai and pour ¼ cup of batter into the oil. Deep fry the neyyappams till they are dark brown in colour. |
