Neyyappam

Rinse 250 grams raw rice thoroughly and soak in enough water for at least 4 hours, preferably overnight. Drain the water completely before proceeding.

In a small saucepan, combine 150 grams jaggery with 100 grams water. Heat on low flame until the jaggery dissolves completely. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities and let it cool to room temperature.

Transfer the drained raw rice to a grinder. Add the cooled jaggery syrup, 2 grams cardamom powder, and 2 grams salt. Grind to a very smooth, thick batter, adding minimal additional water if necessary to aid grinding. The consistency should be similar to a thick dosa batter.