Unniyappam
To me my parents home is the most comfortable place (on earth) as soon as my hubby leaves for work in the morning. I then start making up some stories/ excuses to get to my parents palce as soon as possible. The reason for feeling so cosy there might be the fact that my mom keeps cooking and "feeding" me with her lovely/mouth-watering dishes, also because I forget about the "work to be done at home" and the most of all my parents handle with my kids and I don't even need to bother about anything. It feels like a day in a wellness hotel, all inclusive with baby sitting; and just think away the spa treatment, well that istn't included ;D
So today I got an other reason to get home early in the morning and to my surprise my mom made those lovely unniyappams, which I need to share with you (with the permission of my mom).
Unniyappam is an other great tea time snack made in Kerala, frying the batter in oil let it turn spongy and moist, once you start eating you cannot resist and so my little daugther had about 10-12 unniyappams today. Let me not tell you how many I had and how many I carried back home...
Unniyappam
To me my parents home is the most comfortable place (on earth) as soon as my hubby leaves for work in the morning. I then start making up some stories/ excuses to get to my parents palce as soon as possible. The reason for feeling so cosy there might be the fact that my mom keeps cooking and "feeding" me with her lovely/mouth-watering dishes, also because I forget about the "work to be done at home" and the most of all my parents handle with my kids and I don't even need to bother about anything. It feels like a day in a wellness hotel, all inclusive with baby sitting; and just think away the spa treatment, well that istn't included ;D
So today I got an other reason to get home early in the morning and to my surprise my mom made those lovely unniyappams, which I need to share with you (with the permission of my mom).
Unniyappam is an other great tea time snack made in Kerala, frying the batter in oil let it turn spongy and moist, once you start eating you cannot resist and so my little daugther had about 10-12 unniyappams today. Let me not tell you how many I had and how many I carried back home...
Open in Cookpad AppSteps
- 1
Lets get started: Melt jaggery in little water and pass through a sieve to get rid of any impurities and let cool down a bit.
- 2
Grind the raw rice, grated coconut, cardamom, cumin seeds and banana to a coarse paste, then add the jaggery, maida and salt, the batter should have a droppy consistency,like iddly batter, if it is too thick, you may add some water. Set aside for about 8 hours or let rest over night.
- 3
Give the batter a generous stir and add the coconut bits along with the ghee you used for roasting and black sesame seeds, as I already mentioned these ingredients are optional, but these are key taste makers and I suggest using them if you are not much in a hurry.
- 4
Now heat oil in a unniyappam pan/chatti, make sure that the oil is hot, reduce heat to medium and give a tablespoon full batter into each little hollow of the pan (don't over fill the hollow, or you will face problems to turn the unniyappam over), keep turning the unniyappam with a fork, deep fry till golden brown on both sides. Drain oil on a tissue/newspaper.
- 5
Let cool down for a few minutes and enjoy!!
- 6
P.S. you can store the unniyappams in an air tight box at room temp for about three days or you store then right away in the fridge for a week. Before serving microwave for a few seconds when storing in a fridge. I mentioned the time working with the batter and frying below, without the time you keep the batter aside.
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