Unniyappam

Ingredients

• 2 cups Rice flour
• 1 cup Maida
• 150 grams Banana
• 1 cup Jaggery
• 4 units Ground cardamom
• 0.25 teaspoon Cumin seeds
• 3 units Coconut pieces (Thinly sliced)
• 1 pinch Salt
• 0.25 teaspoon Sesame seeds
• 1 cup Water (Divided into two halves)
• 3 cups Coconut oil

Instructions

1. 1Rinse the rice until the water runs clear, then soak it for 6 hours. Drain the rice and grind it coarsely. Add bananas to the grinder and blend until smooth. Incorporate the maida and mix thoroughly.
2. 2Melt the jaggery in half a cup of water and strain to remove impurities. Pour the jaggery syrup into the rice-banana mixture. Add a pinch of salt and mix the batter until it resembles idli batter.
3. 3Add the fried coconut pieces and ground cardamom to the batter. Sauté sesame seeds and cumin seeds in ghee, then add them to the batter. Mix well to combine all ingredients.
4. 4Allow the batter to ferment for 6 hours. Once fermented, heat an unniyappam pan and fill the cavities with coconut oil. When the oil is hot, pour the batter into each cavity.
5. 5As the batter cooks, the appams will rise and loosen from the pan. Continue cooking until they are golden brown and cooked through. Repeat the process for the remaining batter.
6. 6Once cooled, store the unniyappams in an airtight container. This recipe yields approximately 45 unniyappams from 2 cups of rice.