Rosted Rice powder -2cup ( I used appam podi )
Jaggery- 3-4 big piece
Banana(cheru pazham/palayam thodan )-1/2kg
Sugar -opt (u can reduce the amount of jaggery and add sugar if u want )
Grated coconut or chopped coconut pieces-handful of
Cooking soda- 1/2 tsp (opt)
.Melt jaggery in 1/4cup of water and keep aside allow to cool.
.In a blender add banana and make a very fine paste
.Fry the coconut pieces or grated coconut in 2 tsp of ghee till it become light brown in colour and now add sesame seeds and fry till it splutters.Keep these also aside
.In a bowl add rice flour,maida,sugar,salt , cooking soda,,jaggery,fried coconut and sesame seeds, ,banana paste and mix well.Then add water and mix well .The consistency of batter should be like idly batter.
If u feel the batter is thick u can add water to make the right consistency .Sweetness is also depends up on u ..U can reduce or increase the sugar or jaggery according to ur taste.So keep this batter for minimum 2 to 3 hours in a tight container .
After 3 hours take a kuzhiyappam pan as shown in the picture .
This is a non stick pan ,so u can easily make unniyappam without the fear of sticking 🙂
Pour oil( Coconut oil is more good to get the authentic taste ) in each rounds and heat the pan .
When hot simmer the flame and pour 3/4 tbsp of batter into each rounds .
Now slightly increase the fire and allow the appams to cook .After 1 minutes turn the appam to upside down and cook that side also .When both sides become brown colour remove from the oil .
Repeat the same process to make the rest of the appams .
Pour oil in the rounds whenever needed. Appam should be cooked inside also ..Check this by inserting a fork .Don`t burn the appam by cooking in high flame .
So the tasty unniyappams are ready for unnikutties and unnikuttans .. 🙂
Click the link below to view the printable version