Posted by Annita on November 30, 2006
I’ve been preparing unniyappams quite often nowadays,as my lil’ one loves to have it.Whenever I’ve some extra ripe bananas,I go for this delicious snack.But this time I made it with a purpose.Can u guess what’s it?Yes…these are going to Kay’s JFI-Jaggery .I couldn’t participate in many of the previous JFI’s,so really wanted to do something this time.Happy hosting,Kay..
Here’s the recipe..
Rice Flour – 2 cups
Jaggery(Sharkkara) broken into small pieces – 1/2 cup or Brown Sugar – 1 cup
Mashed bananas/jackfruits – 1 cup
Cardamom(Elakka) powder – 1/4 tsp
Dry roast Coconut pieces(Thengakothu) – 2-3 tsp (Optional)
Roasted black sesame seeds(Ellu) – 1/2 tsp (Optional)
Baking soda – 1/8 tsp (Optional)
Salt – 1/4 tsp
Heat jaggery pieces adding little water,allow it to melt,strain it and keep aside.In a mixing bowl,mix together all the ingredients except coconut pieces and sesame seeds,adding extra water if needed to make it to a thick batter consistency.Use a hand mixer if you have one,otherwise use your hand,but be sure to mix it thoroughly .Finally add in coconut pieces and sesame seeds,stir and allow it to stand for 45 mts- 1 hr .
Heat the Unniyappam pan,and fill oil in each impression upto 3/4 full.When the oil is very hot,reduce the heat to medium and fill the impressions with the batter upto a little more than 3/4th full.Allow it to cook slowly until done.Do not cover the pan.
When one side is done,flip over to the other side and cook.It’ll come out easily without sticking,if its cooked well.
Cook until both sides are golden brown in color.Remove and drain it to a tissue paper.Serve hot.
P.S:- Unniyappams prepared with fruits won’t last for more than 4-5 days.
Check variety Unniyappams from fellow bloggers :Inji’s (with sooji),Priya’s (with both wheat rava & rice flour),RP’s ( batter prepared by grinding long grain rice),and Vizmaya’s(with all purpose flour and sooji)