UNNIYAPPAM is an Indian sweet and traditional Kerala delicacy, Unni means small in Malayalam and appam means cake. Unniyappam is one of the most popular snacks in Kerala.This round snack is made with rice jiggery roasted coconut banana cardamom. This tastes super delicious and my all time favourite.
Ingredients
1. White Rice/Pacha Ari – 2cup
2. Palayankodan Pazham / BANANA – 150gm (Small 5-6)
3. Ghee - 2 tbsp
4. Coconut Bites
5. Cardamom Powder – 1tsp
6. Jaggery/Sharkara – 300gm
7. Salt – 1pinch
8. Baking soda – 1/2tbsp
Instructions
1. Take two cup of white rice and wash well and soak it for around 6 hours.
2. Grind this rice.The batter should not be that fine and it must be a coarse batter. You can check some batter by rubbing it between your fingers.
3. Melt the jaggery in 1 cup of water and then strain it using a strainer.
Pour melted Jaggery to the grinded rice.
Pour jaggery syrup according to your preference/ taste and sweetness. Generally for fried recipes sweetness taste must one step ahead. So that you will get the desired exact sweetness when unniyappams are done.
Add 5-6 small bananas and grind it with the batter. Try to use a big mixing jar or grinding jar. And add 1pinch of salt for the taste balance.
And use only Palayankodan Banana as it is the right banana to be used for making perfect Unniyappam
4. Add the ground paste to another vessel. And mix 1/2tbsp of baking soda to it.
5. Now roast coconut bites with 2 tbsp of ghee in a pan to a light brown colour. You can also use grated coconut also its upto your preferences. If you like sesame seeds that also can be added by roasting it in ghee.
6. Now add 1 tsp cardamom powder and the brown coconut bites into the rice and banana batter. And mix well.
For cardamom powder, grind cardamom with some sugar and then strain it. Use cardamom powder at your preference if you don’t like the smell just add only 1/2 tsp.
7. Now close the batter tightly with a lid and allow to sit and fermant for 7-8 hours in a warm place.
8. After 8 hours ,place unniyappam mould/Chatti on flame and pour coconut oil.
Fill each curves with oil fully. Heat it.
9. When the oil is hot reduce the heat to medium and pour one tablespoon of batter into each mould. Flip every one it over with a spoon and fry till it turns into a brown shade.
Always keep an eye in the temperature. If heat is very low unniyappams will become very oily. The amount of jaggery purely depends upon you.
10. When done take it out one by one to a strainer. Allow them to cool and then serve.
You can keep Unniyappam in a airtight container after cooling down. But if you want to keep it for 2-3 days then should keep in a refrigerator.
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