Unniyappam

 

This is one of my favourite Kerala recipes. In my childhood during visits to my maternal grand mother’s house, we used to get unniyappams as prasad from the nearby temple. And for this we used to visit the temple daily 😊This is a gluten free version, no rava, no refined flour.

Ingredients

1 ½ cups (150 gms) Roasted rice flour

2 tbsps rice rava

1 cup water

150 gms jaggery

3 bananas

¼ tsp cardamom powder

¼ tsp cumin seeds

¾ tsp black sesame seeds

2 tbsps thinly sliced coconut

A pinch of salt

¼ tsp baking powder

Coconut oil for frying

Instruction

-          Keep the broken pieces of jaggery with ½ cup water on medium fire. When it melts, sieve, put in a container and let it cool

-          Slice the bananas, put in a blender, run it. Then add the melted jaggery and blend. Now add the cardamom powder, cumin seeds, rice rava and just run it.

-          Add salt and black sesame seeds to the rice flour. Mix in the banana jaggery mix into this, add the baking soda and mix well. Add the remaining ½ cup water and mix well to get a thick batter like idli batter consistency. You can add more water if need be.

-          Heat the vessel to make unniyappams (appakara), fill half of each container with coconut oil or any oil that you prefer.

-          When it is smoking hot, fill half of each container with the batter. Reduce the flame to medium. When it is brown from the bottom, turn upside down and let them cook.

-          Take them out onto tissue paper, serve hot with tea or coffee.