Unniappam is a popular snack in Kerala. Usually unni appams are made with banana as a main ingredient . Adding bananas makes the appam soft. but the shelf life is very less. This recipe is about making unniappam without adding bananss . we can store these appams for a week and use.
Raw rice - 1 cup
Maida / Refined flour - 1 cup
Jaggery cubes - 3/4 cup
water- 1 cup
Cardamom - 3 green
Black Sesame seeds / Ellu - 1 tsp
Coconut Bits / thenga Kothu - 1/4 cup
snauf / prinjeerakam - 1tsp.(optional)
Salt - to taste, 1 pinch.
Coconut oil - ½ cup ( for frying )
Method:
Soak raw rice in water for an hour. Strain the water from rice and grind in a mixer. Sieve the rice flour and grind lumps of rice again. Rice flour should be very fine without any lumps.
Add 1 cup of water to grated jaggery and heat until it is melted. Let it cool. Strain and Keep aside.
Combine together rice powder, maida and melted jagerry. Pour in more water as required to get a consistency of idili batter. If the consistency is thin then add some more maida. Mix well and keep aside overnight for fermentation.
Keep unniappam chetti on flame and pour oil 3/4 in each mould or else oil will overflow when u pour batter. when oil is hot reduce the flame to medium and pour a scoop of each batter over each mould. Allow to cook for a minute. Invert them with a skewer or a knife. Allow to cook again.
Again invert and cook until golden brown from both sides. Drain on a kitchen towel.
Recipe courtesy: Prassana Suagathan
