Neyyappam

In Kerala, where I am from, Lord Ganesha is offered Unniyappam and Neyyappam on special days. Most people think both are the same - the only difference being that one is made in special pans that gives it the unique round shape and the other (Neyyappam) is made in normal pans. But in realty both are not the same. Neyyappam doesn't have banana as an ingredient and is made using ghee (Neyyu) and hence the name. While for Unniyappam banana is a must and is fried in coconut oil. Neyyappam typically would have a crunchier outside and a softer inside.
Today being the Ganesha Chaturthi day, I made this as an offering for Lord Ganesha in the typical Kerala fashion.

Ingredients:
Raw rice: 1 cup
Jaggery: 1cup
Coconut pieces: 1 tbsp.
Cardamom powder: 1tsp.
Ghee for frying the neyyappams
Method:
Soak rice in water for atleast 3 hours. Drain water and grind rice with as little water to a fine paste.Make a syrup of  jaggery .Add this along with  cardamom powder and coconut to the ground paste,mix well. Final consistancy should be like that of a dosa batter.Set aside for another 5-6 hours.Then heat a kadai or a pan with ghee. When the ghee is very hot ladle out spoonfuls of dough into pan .When cooked on one side , carefully flip to other side.Cook till both sides are golden brown or till a skewer  inserted into the appam come out clean.