 Ingredients
500 grams - Rice flour, lightly roasted 500 grams - Small banana, mashed 500 grams - Jaggery, more or less as to taste 1 cup - Milk ( optional ) 1/2 cup - Coconut bits /thenga kothu 10 to 12 - Cardamom, powdered 2 tbsp - Ghee A pinch of salt Oil to fry
Method
 1 ) In the above picture is the ingredients for making unniyappam.
 2 ) Melt jaggery with little water and make a thick syrup out of it. Strain to take out any impurities. Cool the syrup. 3 ) To a mixing bowl, add rice flour, mashed banana, cardamom powder, salt, coconut bits, ghee, jaggery syrup and mix well to form a thick batter, which is like a idli batter consistency. Let the batter sit for an hour. In the meantime if the batter has thicken up or is too tight, add milk to make it again to a idli batter consistency.
 4 ) Heat a unniyappam pan, like the one above in the picture. Pour oil in each impressions like in picture. Let the oil heat up, then pour the batter into each impression.
 5 ) On low medium heat fry the unniyappams uncovered, till the bottom turns golden in color.
 6 ) With the help of a fork turn the unniyappam to cook on the other side to a golden color. Take out of the oil and drain on a paper towel.
Serve with tea.
For variation - 1 ) Use wheat flour instead of rice flour. It's equally tasty with wheat flour. 2 ) Dates and raisins can be used instead of banana for a different taste. Grind to a paste dates and raisins. Add jaggery as to taste. 3 ) Over ripe plantains can be used. Steam, mash plantain and use to make unniyappam. |
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