Cuisine: Kerala state of India
Ingredients:
Brown rice - 2 cups
Ripe Bananas (peeled and chopped) - 2 small
Jaggery (Joni bella) - 4 tablespoons
Cardamom - 1
Cumin seeds - 1/4 teaspoon
Dry ginger powder - 1/4 teaspoon
Fresh coconut (chopped into tiny pieces) - 3 tablespoons
Black sesame seeds - 1 teaspoon
Salt - a pinch
Coconut oil - 1 tablespoon + for frying
Method:
Wash and soak the brown rice in water for 5 hours. After soaking, drain out all the water from the rice. Add ripe bananas, jaggery, cardamom, cumin seeds and dry ginger powder into the brown rice. Add some water and grind everything together till you get a fine rava like consistency. The batter should be ground to a slightly thicker dosa batter consistency. Transfer the batter into a vessel. Heat 1 tablespoon of coconut oil in a small pan. Fry the black sesame seeds until they crackle a little. Add them into the ground batter. Next, in the same oil add the coconut pieces and fry until slightly golden brown. Add the fried coconut pieces and salt to the batter. Mix well and cover the batter vessel with the lid. Set it aside to ferment overnight. Next morning, heat a paniyaram pan and add 1 teaspoon of coconut oil into each mold. Pour the Unniyappam batter into each mold until they are filled to 80%. Cover the pan with a lid and cook on low flame. Once the Unniyappam are golden brown, flip them to the other side with a spoon. Cook for a minute and remove them from the pan. Serve Unniappam warm or at room temperature as a sweet snack or dessert.
Note:
Adding Joni Bella jaggery to Unniyappam not only gives them sweetness, but also gives them a nice color. If Joni Bella jaggery is not available, any kind of jaggery can be added.
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