Ingredients (Makes around 30 – 35)
Adapted from Marias Menu
1. Rice flour (I used idiyappam podi) – 1 cup
Wheat flour – 1/2 cup
Rava (I used fine roasted rava) – 1.5 tbsp
Ripe banana – 2 small (Use palayam kodan, kadhali pazham or poovan pazham if available.)
Jaggery – Around 3/4 cup or to taste
Water – 1 – 1.5 cups or as required
Salt – 1 pinch
2. Ghee – 2 tsp
Coconut tidbits / thenga kothu – 3 tbsp
Black sesame seeds – 2 tsp
3. Baking soda – 1/2 tsp
4. Oil / ghee – For deep-frying
- Add 1 cup water to jaggery and melt it. Strain the jaggery and set aside to cool completely.
- Fry the coconut tidbits in ghee till it turns golden. Add 2 tsp black sesame seeds. Stir for a few seconds and switch off.
- Grind the banana adding 2 tbsp melted jaggery till you get a smooth paste.
- Mix together rice flour, wheat flour, ground banana, a pinch of salt and melted jaggery. Add water little by little till you get a pourable consisteny or the consistency of idli batter. You may need around 1-1.5 cups of water. Add fried coconut bits and sesame seeds and baking soda to the batter. Mix well. Let the batter rest for 10 – 15 minutes.
5. If the batter turns too thick after resting, add extra water to loosen it and stir well.
6. Meanwhile heat the unniyappam pan over medium heat and fill it with oil (upto half 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 brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil. Serve warm or at room temperature. You can store the leftovers for a few days at room temperature or in fridge for 1 week. Microwave a few seconds before serving.