Unniyappam - a small Appam… :)
When any body tells me about the unniappam, I immediately remember about the unniyappams that my father bought from Edappally Ganapathi temple. Thats Unniyappam!!Very tasty...
Rice powder-2 cups
Jaggery - 3/4 cup
Sesame seeds - 1/2 tablespoon
Water -1 cup
Coconut bits - 1/4 cup
Banana-1 no (poovan pazham is best here. However, i used robasta here since poovan was not available)
Baking soda - 1 pinch
Ghee - 1 tablespoon
Oil –for frying
Unniyappam ProcessRinse and soak rice in water around 4-5 hours. Drain the water and grind it into a semi coarse flour.
Melt the Jaggery and keep aside.
Crush/Grind the banana into a fine paste.
Mix together the rice flour, banana, Jaggery paste well. Add water little by little, ensure that the batter is semi-thick (just enough to drop/flow consistently).
You can adjust the jaggery according to your taste.
Fry the coconut bits in ghee and keep it aside. Add the fried coconut bits, sesame seeds, a pinch of baking soda to the batter. Keep aside for 30 minutes.
Fill the oil in the unniyappa kara.
When the oil is hot, lower the flame to a medium one.
Drop tablespoons of batter to the pan to fill the pits with the batter.
Allow to fry in medium flame.
When the portion in the oil gets brown, turn the unniyappam with the spoon and cook the other side too.
We can make around 30 unniyappams with the batter...
#unniappam, #neiappam, #keralarecipes, #indianrecipes, #vegetarian, #riceflour