In a large vessel, take water about 1 litre.

Next, add sugar and melted jaggery.

Add the ripe banana paste.

Mix well. Next add the fried coconut slices.

Add salt and leave this mixture aside for resting.

If you would like to add yeast, you can omit bananas.

After resting the mixture for an hour, you can start frying the Unni Appams in cooking oil.

In a frying pan, with round pits the round shape of the Unni Appams will be obtained.

Make sure it is deep fried in oil, enough to sink the Unni Appams.

Fry each one till golden brown.

Since this is a festival sweet in Kerala, it's always made for important festivals. Make sure you serve it to guests, warm.

It can be stored in air tight containers for a month.

Happy cooking.