Unniyappam

UNNIYAPPAM

Ingredients:

1 cup of rice flour 
1/4 cup of grated coconut 
1/2 cup of grated jaggery
1/4 cup of pureed ripe banana
2-3 pods of cardamom, powdered
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
2 cups + 2 tsp of ghee

Method:

1. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.
2. Roast the coconut in the ghee until the edges start to turn golden brown.
3. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well.
4. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the paniyaram pan and add ghee. Pour spoonfuls of the batter into each hole and cook on each side until golden brown.