Melt jaggery in 1 cup water till it becomes syrupy, but not thick…
Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it…
Unniyappam
Recipe type: Snack
Cuisine: Indian, South Indian, Kerala
Serves: 10
Ingredients
- · Rice flour - 1 cup
- · Jaggery - 100 gms
- · Water - 1 cup
- · Coconut bits (thengakothu) - ½ cup, fried in ghee
- · Black sesame seeds - ½ tbspn (optional), fried in ghee
- · Mashed ripe bananas - ½ cup (mashed it in mixie)
- · Sugar - ½ tbsp
- · Bicarbonate of soda - ⅛ tspn
- · Oil- for frying (I used coconut oil)
Instructions
1. Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add
the melted jaggery to the rest of the ingredients and mix well. The batter
should be of dropping consistency. If the batter is too thick, add water to
loosen it. I added 3-4 tbspn of water.
2. Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking
hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.
Notes
I got around 30 small size unniyappam from the above quantity. I used cheru pazham in this recipe. You can also make it
using chiquita. I med - big size will be enough for the above quantity.
Though I havent tried shallow frying, I think you can do it. But the
look and texture may be a bit different.
Initially I heated the oil at med-high and then reduced to low-medium
and fried the unniyappams. Make sure the oils is at right temp, otherwise the
unniyappam will brown fast but the inside remain uncooked. Do a trial and error
with a few unniyappams to get the right temp.
You can store it at room temp for 2-3 days. For longer storage,
refrigerate it and microwave for a few seconds before serving.
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