Avani Avittam is an important festival for gents. They change the sacred thread (PooNool) and wear a new one on this day. The next day they do Gayathri Japam. In addition to general pandigai menu for the lunch, we also do idli and appam for breakfast. This is also made on thirukarthigai festival. As we make it with ghee it is called neiyappam.
Raw rice - 1 cup
Crushed jaggery-3/4 cup
Cardamom - 4
Ghee - for frying
Soak rice in water for about three to four hours.
Crush cardamoms to powder.
Grind the soaked rice with very very little water to a thick batter. Then add the jaggery, and grind it to a smooth batter(like dosa batter). Add the cardamom powder and mix well. Set aside for 2 hours.
Heat an "appakaral" or "paniyaram mould" to a medium-heat, pour ghee upto 3/4th in each mould and pour in a small ladle, preferably a tablespoon of the batter in each mould.
When cooked, flip to the other side, using a small rod, add more ghee if necessary, and cook till both sides are golden brown.
Note: You can also mash a plantain and add scraped coconut to the mixture. And for those who do not have a mould, heat oil or ghee in a pan and pour a ladle of batter in it and take out when done. In this way, you should do it one by one.