Recipe by Maya Akhil
In Malayalam, unni means small and appam means rice cake. These rice dumplings are made with a sweet batter consisting of jaggery, sesame seeds and coconut. And are a very sweet tasty treat!
Add jaggery and a cup of water to a pan and heat through to melt. 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 take off the heat.
Grind the banana adding 2 tbsp melted jaggery and mix until you get a smooth paste.
Then 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 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. If the batter turns too thick after resting, add extra water to loosen it and stir well.
Meanwhile heat a unniyappam pan over or a poached egg pan on 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
||3/4 cup or to taste|
||1 – 1.5 cups or as required|
||1/2 tb sp|