Red raw rice unniyappam

Name: Red raw rice unniyappam
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 kg Raw red rice; 350g Palm jaggery/jaggery; 1 cup Shredded coconut; 2 Banana; as required Coconut oil/Ghee for frying; 1/4 tsp Cumin powder; 1 tbsp Sesame seed; As per taste Salt; 1/2 tsp Cardamom; 1/2 tsp Baking powder; 1/2 cup Coconut bit

Travel with Hena @sofi1990

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A traditional sweet snack of Kerala,usually made by raw white rice but today I made it with red raw rice .palm jaggery instead of jaggery.It is very tasty and soft.
#TTR#
#kerala unniyappam#

Travel with Hena @sofi1990

Qatar

A traditional sweet snack of Kerala,usually made by raw white rice but today I made it with red raw rice .palm jaggery instead of jaggery.It is very tasty and soft.
#TTR#
#kerala unniyappam#

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Ingredients

1day

6 servings

1/2 kgRaw red rice
350gPalm jaggery/jaggery
1 cupShredded coconut
2Banana
as required Coconut oil/Ghee for frying
1/4 tspCumin powder
1 tbspSesame seed
As per tasteSalt
1/2 tspCardamom
1/2 tspBaking powder
1/2 cupCoconut bit

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Steps

1day

1

Soak the raw rice in water for about 3-4 hours,Then we melt jaggery with 1/4 cup of hot water and make a thick syrup out of
it, Strain to take out any impurities and cool the syrup.
Drain the water from the rice and grind the rice to a smooth paste/ batter
using the jaggery solution.
2

Add the banana into rice smooth paste and add them along with the seeds
from the cardamom pods and grind everything together to a smooth nice
batter.
3

Fry the coconut bits in oil till it become light brown in colour
Now add the fried coconut bits and sesame seeds,baking powder to the batter and mix well.
Keep this batter for 4hour for fermented.
4

Then we take pan,add oil in it
When hot simmer the flame and pour half spoon of batter into each rounds.Now increase the fire to medium and allow the appams to cook, pour oil in it
Once cooked, the sides will detach from the pan and will start to rotate in the
oil,If not with the help of a fork turn the unniyappam to cook on the other side to
a golden colour.
5

Once the Unniyappam are browned both on the bottoms and tops, remove
them from the pan
Allow them to drain well on paper towels and repeat the same process to
make the rest of the appams.
Cool them to room temperature. Serve and Enjoy