Unniyappam
Ingredients
- 1 1/2 cup Rice flour
- 1/2 cup Wheat flour
- 1/2 cup All purpose flour/ Maida
- 1 1/2 cup Jaggery powder
- 2 cups Water
- 1/3 cup Ripe banana
- 1 tsp Soda powder
- 2 tbsp Ghee
- 1/4 cup Coconut flesh finely sliced
- 1 tbsp Dry ginger powder
- 1 tsp Ajwain seeds
- 2-3 count Cardamom seeds
- 3 tbsp Black sesame seeds
- 1 tsp Salt
Directions
Heat a heavy bottom saucepan small pan.Add 2 tsp ghee. Roast the chopped coconut pieces until it turns light golden brown in colour .Transfer to a plate.
Take a heavy bottom saucepan. Heat jaggery powder and 1 cup water. Let it boil on low heat for 10-12 minutes. Turn off the heat. Add 1 cup water and give a stir. Let it cool.
Mix rice flour, wheat flour and maida/ all purpose flour together. Heat it for 2-3 minutes on very low flame. Turn off the heat.
Grind the mashed banana, flour, jaggery liquid, cardamom, dry ginger powder and salt for 2-3 minutes until the batter is smooth. You can grind in a large grinder jar.
Transfer the batter into a large bowl.
Add black sesame seeds, ajwain, soda powder and roasted coconut pieces. Cover the bowl. Let the batter sit for 4-5 hours.
Heat oil in the unniappam pan and spoon 1 1/2 tbsp batter into each cavity. Fry on medium heat for about 2 mins till brown, then turn them over and cook the other side till done.
