Unniyappam

By shanobiju  

September 18, 2020

Ingredients

1 1/2 cup Rice flour

1/2 cup Wheat flour

1/2 cup All purpose flour/ Maida

1 1/2 cup Jaggery powder

2 cups Water

1/3 cup Ripe banana

1 tsp Soda powder

2 tbsp Ghee

1/4 cup Coconut flesh finely sliced

1 tbsp Dry ginger powder

1 tsp Ajwain seeds

2-3 Cardamom seeds

3 tbsp Black sesame seeds

1 tsp Salt

Directions

2Heat a heavy bottom saucepan small pan.Add 2 tsp ghee. Roast the chopped coconut pieces until it turns light golden brown in colour .Transfer to a plate.

3Take a heavy bottom saucepan. Heat jaggery powder and 1 cup water. Let it boil on low heat for 10-12 minutes. Turn off the heat. Add 1 cup water and give a stir. Let it cool.

4Mix rice flour, wheat flour and maida/ all purpose flour together. Heat it for 2-3 minutes on very low flame. Turn off the heat.

5Grind the mashed banana, flour, jaggery liquid, cardamom, dry ginger powder and salt for 2-3 minutes until the batter is smooth. You can grind in a large grinder jar.

6Transfer the batter into a large bowl.

7Add black sesame seeds, ajwain, soda powder and roasted coconut pieces. Cover the bowl. Let the batter sit for 4-5 hours.

8Heat oil in the unniappam pan and spoon 1 1/2 tbsp batter into each cavity. Fry on medium heat for about 2 mins till brown, then turn them over and cook the other side till done.

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4 Reviews

Shano Biju

October 7, 2020

You get around 30 nos.
I used overripe karpooravalli bananas.

Shano Biju

October 7, 2020

Thank you so much for trying!!

Cynthia

October 2, 2020

Tried this recipe. It came out really soft and delicious.

Nuzha Mariam

September 30, 2020

They are so tempting!
Just wanted to know how many appams do we get with This measurement?
Also which banana did you use?

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