UNNIYAPPAM
Ingredients
Raw Rice - 1 cup
Jaggery -1 cup + 2 tbsp
Banana - 1 (medium size)
Cardamom powder - a generous pinch
Coconut bits -3 tbsp
Roasted Sesame seeds - 1/2 tsp
Cooking soda - a pinch
Oil and ghee
Paniyaram pan or appa chatti
Preparation
Wash and soak rice overnight or for 5-6 hours.
Drain the water and grind it to a smooth paste. Leave it for another 2-3 hours.
Fry coconut bits in a little ghee and keep it aside.
Add grated jaggery, chopped banana to the ground rice and grind it again.(if jaggery has impurities,dissolve it in little water, strain it and then grind it with rice)
Add cardamom powder, sesame seeds, fried coconut bits, cooking soda and mix well. The consistency of the batter should not be too thin nor too thick, so adjust accordingly.
Method
Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the paniyaram pan.
When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook covered in medium flame.
When the bottom starts browning, flip it over to the other side with a spoon or a skewer.
Let the other side get cooked uncovered until golden brown. Once cooked, remove and drain on a kitchen towel.
Repeat the same process for the rest of the batter.
Ingredients
Raw Rice - 1 cup
Jaggery -1 cup + 2 tbsp
Banana - 1 (medium size)
Cardamom powder - a generous pinch
Coconut bits -3 tbsp
Roasted Sesame seeds - 1/2 tsp
Cooking soda - a pinch
Oil and ghee
Paniyaram pan or appa chatti
Preparation
Wash and soak rice overnight or for 5-6 hours.
Drain the water and grind it to a smooth paste. Leave it for another 2-3 hours.
Fry coconut bits in a little ghee and keep it aside.
Add grated jaggery, chopped banana to the ground rice and grind it again.(if jaggery has impurities,dissolve it in little water, strain it and then grind it with rice)
Add cardamom powder, sesame seeds, fried coconut bits, cooking soda and mix well. The consistency of the batter should not be too thin nor too thick, so adjust accordingly.
Method
Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the paniyaram pan.
When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook covered in medium flame.
When the bottom starts browning, flip it over to the other side with a spoon or a skewer.
Let the other side get cooked uncovered until golden brown. Once cooked, remove and drain on a kitchen towel.
Repeat the same process for the rest of the batter.
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