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Unniyappam Recipe Submitted by: athira_pillai | Date Added: 10 Jun 2009
Listed in: Snacks
Rice Flour 2 cups
Jaggery (Sharkkara) broken into small pieces 1/2 cup or Sugar 1 cup
Mashed bananas 1 cup
Cardamom ( Elakka ) powder 1/4 tsp
Dry roast Coconut pieces( Thenga kothu ) 2-3 tsp (Optional)
Salt 1/4 tsp
You also need a Unniyappam Pan to fry the unniyappam.
Heat and melt jaggery pieces adding little water, strain it and keep aside. Mix together all the ingredients except coconut pieces adding extra water if needed to make it to a thick batter consistency. Add in coconut pieces stir and allow it to stand for 45 minutes - 1 hr.
Heat the Unniyappam pan, and fill oil in each impression upto 3/4 full. When the oil is very hot, reduce the heat to medium and fill the impressions with the batter upto a little more than 3/4th full. Allow it to cook slowly until done. Do not cover the pan.
When one side is done, flip over to the other side and cook.Itll come out easily without sticking, if its cooked well. Cook until both sides are golden brown in color.Remove and drain it to a tissue paper. Serve hot.Photos (Click to enlarge) :
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Listed in: Snacks
Rice Flour 2 cupsJaggery (Sharkkara) broken into small pieces 1/2 cup or Sugar 1 cup
Mashed bananas 1 cup
Cardamom ( Elakka ) powder 1/4 tsp
Dry roast Coconut pieces( Thenga kothu ) 2-3 tsp (Optional)
Salt 1/4 tsp
You also need a Unniyappam Pan to fry the unniyappam.
Heat and melt jaggery pieces adding little water, strain it and keep aside. Mix together all the ingredients except coconut pieces adding extra water if needed to make it to a thick batter consistency. Add in coconut pieces stir and allow it to stand for 45 minutes - 1 hr.Heat the Unniyappam pan, and fill oil in each impression upto 3/4 full. When the oil is very hot, reduce the heat to medium and fill the impressions with the batter upto a little more than 3/4th full. Allow it to cook slowly until done. Do not cover the pan.
When one side is done, flip over to the other side and cook.Itll come out easily without sticking, if its cooked well. Cook until both sides are golden brown in color.Remove and drain it to a tissue paper. Serve hot.Photos (Click to enlarge) :
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