Kerala style unniyappam recipe
Rinse 1 cup rice in water a couple of times.
Then soak rice in enough water for 3 to 4 hours.
You can even soak overnight if you want.
Use any short grained rice. I used sona masuri rice.
Drain all the water and add the soaked
rice in a grinder jar.
Add 2 medium sized banana or about ¾ cup
chopped bananas. I have used overripe bananas.
making Kerala unniyappam recipe
Then add ½ cup jaggery powder
(or grated jaggery) and seeds from
3 to 4 green cardamoms.
For a more sweet taste you can
add ¾ cup jaggery.
Addition of jaggery also depends
on the sweetness of the bananas.
So if the bananas are less sweet,
you can add more jaggery.
Then add ¼ cup water or add as required.
making Kerala unniyappam recipe
Grind till you get a fine rava like consistency in the rice grains. Grind till you get a semi-fine consistency in the batter.
making Kerala unniyappam recipe
Now pour the batter in another pan or bowl. Keep aside. The batter has medium consistency.
making Kerala unniyappam recipe
Frying coconut
Now heat ½ tablespoon coconut oil or ghee in a small pan or tadka pan. Add 3 tablespoons of chopped coconut pieces. Chop the coconut in small pieces.
making Kerala unniyappam recipe
Stirring often start frying the coconut pieces.
making Kerala unniyappam recipe
fry the coconut pieces till they become golden.
Making unniappam batter
Add the fried coconut pieces along with the
remaining oil in the batter.
making Kerala unniyappam recipe
Then add 1 teaspoon sesame seeds,
½ teaspoon cumin powder, ½ teaspoon dry ginger powder,
¼ teaspoon baking soda.
You can also add a pinch of salt if you want.
Baking soda can be skipped too, but adding
them makes the unniappam have a soft texture.
You can even add less amount of baking soda.
Mix very well.
Making unniyappam
Now heat the appe chatti pan.
add ½ to 1 teaspoon coconut oil in each mould.
keep the flame to a low. You can also use ghee instead of coconut oil.
making unniyappam recipe
When the oil becomes hot,
with a spoon pour unniyappam batter
in the chatti moulds. Fill till ¾ of the mould.
On a low to medium-low flame cook
till the base is golden and crisp.
making unniyappam recipe
Then turn over each unniyapam with a
wooden skewer or stick.
You can turn over a couple of times
more for even cooking.
Once golden and crisp from all sides,
then place them on kitchen paper towels.
Prepare unniyapam with the remaining batter
in the same way. If there is oil in the moulds,
then no need to add extra oil while cooking the unniyappam.
Serve unniyappam warm or at room temperature
as a sweet snack. You can even place them in a
casserole. In the casserole, these unni appams
stay warm for some time. The recipe makes for
28 unniyappam. These stay good at room temperature
for 1 to 2 days. You can even refrigerate them.
