Unniyappam is a popular snack in Kerala and is usually made using rice flour, jaggery and banana. They are usually offered as prasadam at Ganapathy temples. You need a special mould(unniappa chatti) to make these round-shaped unniyappams. Here is the recipe:
1. Raw rice flour(pacha aripodi) – 2 cup or soak 2 cups of idli rice for 4-5 hrs and grind it in a mixie adding enough water to form a thick batter. It should not be very fine.
2. Small banana – 2 ripe, mashed well or ground in a mixie (use kadhali pazham or palayam kodan)
3. Jaggery – 3/4 cup grated (Adjust according to your taste preference)
4. Cardamom powder – 1/4 tsp
5. Black sesame seeds – 1 tsp
6. Coconut bits(thenga kothu) – 3 tbsp (Fry them in 2 tsp ghee until golden brown)
7. Salt – a pinch
8. Coconut oil or ghee – For deep-frying
1. Melt the jaggery in little water(around 1/2 – 3/4 cup). Strain to remove any impurities. Mix the rice flour (or ground rice batter), ground banana, melted jaggery, cardamom powder, sesame seeds, fried coconut bits and a pinch of salt together to form a thick batter. You can mix it with your hands. Keep it aside for about 6 hrs ( or until it ferments. It takes only 2 – 3 hrs during summer). If the batter is too thick, add little water or milk. Consistency should be similar to that of an idli batter.
2. Heat the unniyappam pan and fill it with oil (upto 3/4th of each depression). When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered. (Once the unniyappam is half-cooked, their sides will detach from the pan). When one side is cooked, flip over using a fork and fry until golden brown on both sides, about 2 – 3 minutes. Remove and drain onto a tissue paper. Serve warm. You can store them for a few days at room temperature.