Unniyappam also known as Unniappam is a small round shaped sweet snack made with rice flour, jaggery, ripe banana, roasted sesame seeds, roasted coconut pieces and cardamom, deep fried in appe pan (paniyaram maker) till golden brown colour on all sides.
The following ingredients are needed to prepare Unniyappam / Unniappam.
Ingredients:-
Rice flour. - 2 cup
Wheat flour. -1 cup
Jaggery. - 250gm
Ripe Banana. -2
Sesame seeds. -1tbsp
Coconut bits. - 1/4cup
Cardamom. -5
Baking soda. - 1tsp
Ghee. -1tsp
Oil. -for deep frying
Instructions:-
1). In a small pan heat 1tsp of ghee and roast coconut bits till golden brown and keep aside.
2). In the same pan roast sesame seeds till it starts to splutter on low flame and keep aside.
3). Grate Jaggery with a knife. Add the grated Jaggery in a small vessel. Add 1cup of water in the vessel and boil well on low flame till the Jaggery melts and dissolves in water. Strain the Jaggery and keep aside to cool.
4). Chop the banana into small pieces and grind to a smooth paste adding 2tbsp of melted jaggery and keep aside.
5). Peel and crush cardamom and keep aside.
Method:-
1) In a wide mixing bowl add rice flour, wheat flour, ground banana paste and the remaining melted Jaggery and mix together.
2). Add required water (about 1 and 1/2 cup) little by little into the mixing bowl and mix well and make the batter to a idli batter consistency.
3). Add roasted sesame seeds, roasted coconut bits, crushed cardamom and 1tsp of baking soda into the batter and mix well. Keep aside the batter to rest for 45 minutes. After resting stir the batter well, if the batter is too sticky you can add little extra water to loosen it.
4). Heat the appe pan (paniyaram maker) on high flame and pour 1tbsp of oil in each mould. When the oil is hot reduce the flame to medium heat.
5). Stir the batter well and take a ladle of batter and pour the batter in the moulds till 3/4 of each mould and cook them on medium low flame till the base is golden brown in colour.Turn over the unniyappam in between with a wooden skewer or stick till you get a dark brown colour on both sides.
6). Reduce the flame and remove the well cooked unniyappam from appe pan using the wooden skewer or stick and transfer to a tissue paper to drain excess oil. Similarly make unniyappam with the remaining batter.Unniyappam stays good for 2 days or you can keep them in refrigerator.
Sweet Unniyappam /Unniappam is ready to serve hot with a cup of tea or coffee.
The following ingredients are needed to prepare Unniyappam / Unniappam.
Ingredients:-
Rice flour. - 2 cup
Wheat flour. -1 cup
Jaggery. - 250gm
Ripe Banana. -2
Sesame seeds. -1tbsp
Coconut bits. - 1/4cup
Cardamom. -5
Baking soda. - 1tsp
Ghee. -1tsp
Oil. -for deep frying
Instructions:-
1). In a small pan heat 1tsp of ghee and roast coconut bits till golden brown and keep aside.
2). In the same pan roast sesame seeds till it starts to splutter on low flame and keep aside.
3). Grate Jaggery with a knife. Add the grated Jaggery in a small vessel. Add 1cup of water in the vessel and boil well on low flame till the Jaggery melts and dissolves in water. Strain the Jaggery and keep aside to cool.
4). Chop the banana into small pieces and grind to a smooth paste adding 2tbsp of melted jaggery and keep aside.
5). Peel and crush cardamom and keep aside.
Method:-
1) In a wide mixing bowl add rice flour, wheat flour, ground banana paste and the remaining melted Jaggery and mix together.
2). Add required water (about 1 and 1/2 cup) little by little into the mixing bowl and mix well and make the batter to a idli batter consistency.
3). Add roasted sesame seeds, roasted coconut bits, crushed cardamom and 1tsp of baking soda into the batter and mix well. Keep aside the batter to rest for 45 minutes. After resting stir the batter well, if the batter is too sticky you can add little extra water to loosen it.
4). Heat the appe pan (paniyaram maker) on high flame and pour 1tbsp of oil in each mould. When the oil is hot reduce the flame to medium heat.
5). Stir the batter well and take a ladle of batter and pour the batter in the moulds till 3/4 of each mould and cook them on medium low flame till the base is golden brown in colour.Turn over the unniyappam in between with a wooden skewer or stick till you get a dark brown colour on both sides.
6). Reduce the flame and remove the well cooked unniyappam from appe pan using the wooden skewer or stick and transfer to a tissue paper to drain excess oil. Similarly make unniyappam with the remaining batter.Unniyappam stays good for 2 days or you can keep them in refrigerator.
Sweet Unniyappam /Unniappam is ready to serve hot with a cup of tea or coffee.
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