Unniyappam

Name: Unniyappam
Cuisine: Indian
Ingredients: 2 Cups Raw Rice; 400 gms Jaggery; 2 tbsp Coconut pieces; 1 tbsp ghee; 1 tsp cardamom powder; 3 ripe bananas (small)/1 ripe robusta banana; 1 pinch salt; As required Coconut oil/Vegetable oil for frying

lakshmianand @cook_7824395

A nostalgic recipe from my grandmother's cookbook :)

lakshmianand @cook_7824395

A nostalgic recipe from my grandmother's cookbook :)

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Ingredients

2 CupsRaw Rice
400 gmsJaggery
2 tbspCoconut pieces
1 tbspghee
1 tspcardamom powder
3ripe bananas (small)/1 ripe robusta banana
1 pinchsalt
As required Coconut oil/Vegetable oil for frying

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Steps

1

Wash the rice & soak it for 4 hours.
2

Add 50 ml water to the jaggery in a pan.
3

Heat it till the mixture is melts. Allow it to cool down.
4

Drain the soaked rice. Grind it to a slightly coarse texture in a mixer. (Coarse texture makes the outer shell of the unniyappam crispy)
5

Mash the bananas to a smooth mixture in the mixer grinder.
6

Add the prepared jaggery syrup and mashed bananas into the ground rice mixture and mix well.
7

Heat a kadai. Add 1 tbsp ghee. Once ghee heats up, add the chopped coconut pieces and fry it till it turns golden brown.
8

Add these coconut pieces, cardamom powder and a pinch of salt to the rice jaggery mixture. Mix well.
9

Keep this batter for 8-10 hours, to ferment. This step is important to make the unniyappam soft and fluffy (without using baking soda).
10

Heat coconut oil, in an appam/paniyaram mould. Once heated up, turn the stove to medium flame. (In case appams have to be stored longer, vegetable oil can be used instead of coconut oil)
11

Pour 1 tbsp batter mixture into each mould.
12

Cook for 2 mins till bottom side has turned brown.
13

Make sure there is enough oil to keep the appams drowned. If not pour additional oil to keep it soaked.
14

Flip it to the other side, and cook for the other side to turn brown.
15

Yummy unniyappams are ready to serve.