Tuesday, December 16, 2014

Unniyappam Recipe


  • White Rice (Pachari): 1 1/2 cup
  • Maida (All Purpose Flour): 1/2 cup
  • Jaggery: 250-300 gms
  • Ripe Banana: 1 (I used 1 poovan pazham, if you are using njanli poovan you can use 2)
  • Coconut Bits(Thenga Kothu): 1/2 cup
  • Black Sesame Seeds: 1 1/2 tbsp(optional)
  • Baking Soda: 1/2 tsp
  • Ghee: 1 tbsp
  • Oil: For deep frying

  • Add 1 cup water to jaggery and melt it. Strain the jaggery and let it cool completely.
  • Fry the coconut bits in ghee till it turns golden brown.
  • Grind the white rice with less water(here I used jaggery syrup to grind rice). No need to make this smooth paste.
  • Add maida to this mixture and just blend to mix well.
  • Grind the banana, mix with rice batter and remaining jaggery syrup. Add water little by little till you get the consistency of idli batter. Add fried coconut bits and baking soda. if you are using sesame seeds add at this time.
  • Mix well and keep aside the batter for 30-45 minutes. If the batter turns too thick after resting add extra water to make the right consistency.
  • heat oil in a unniyappakkara, when the oil is really hot, reduce the flame to medium. Drop tablespoons of batter to the pan. turn the unniyappam after one side done. Take unniyappam out after it become golden brown. Drain excess oil on tissue paper.