Saturday, 13 June 2015

Unniyappam / Neiappam (Rice-Jaggrey-Banana batter fried as dumplings

Unniyappam - a small Appam… :)

When  any body tells me about the unniappam, I immediately remember about the unniyappams that my father bought from Edappally  Ganapathi temple. Thats Unniyappam!!Very tasty...

Unniyappam Ingredients

Rice powder-2 cups
Jaggery - 3/4 cup
Sesame seeds - 1/2 tablespoon 
Water -1 cup
Coconut bits - 1/4 cup
Banana-1 no (poovan pazham is best here. However, i used robasta here since poovan was not available)
Baking soda - 1 pinch 
Ghee - 1 tablespoon
Oil –for frying

Unniyappam Process

Preparing the batter

Rinse and soak rice in water around 4-5 hours. Drain the water and grind it into a semi coarse flour. 

Melt the Jaggery and keep aside. 

Crush/Grind the banana into a fine paste. 
Mix together the rice flour, banana, Jaggery paste well. Add water little by little, ensure that the batter is semi-thick (just enough to drop/flow consistently).

You can adjust the jaggery  according to your taste.

Fry the coconut bits in ghee and keep it aside. Add the fried coconut bits, sesame seeds, a pinch of baking soda to the batter. Keep aside for 30 minutes.

Frying process

Fill the oil in the unniyappa kara. 

When the oil is hot, lower the flame to a medium one.

Drop tablespoons of batter to the pan to fill the pits with the batter. 

Allow to fry in medium flame.

When the portion in the oil gets brown, turn the unniyappam with the spoon and cook the other side too. 

We can make around 30 unniyappams with the batter...

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