Ingredients:
- Raw rice – 1cup
- Jaggery – ½ cup
- Water – 2 tblsp
- Karpooravalli banana – 1 no
- Baking soda – ¼ tsp (optional)
- Kalonji – 1 tsp (optional)
- Grated coconut – 2tblsp
- Ghee/ clarified butter – 2 tsp
- Cardamom – 2 pods
- Coconut oil – to make unniappam (approx ½ cup)
- Salt – a pinch
Procedure:
- Wash and soak the rice for about 4 hours
- In between, melt the jaggery with 2 tblsp of water (ref pic); cool completely; I have used 4 pieces of ACCHUVELLAM
- After 4 hours, grind the soaked rice along with grated coconut, banana, cardamom pods with melted jaggery syrup (ref pic)
- Leave the grounded mixture over the counter for about 8 hours
- Now add about 2 tsp of ghee/clarified butter into the batter (ref pic) and mix well
- Heat the unniappam/paniyaram pan with a tsp of cold pressed coconut oil(ref pic) in each mould
- Fill the batter in each mould (ref pic) and cook it on medium flame and slowly flip it around using a wooden/iron skewer and cook it for about 2-3 mins (ref pic)
- The super delicious, aromatic and tasty “UNNIYAPPAMs” are ready
NOTE/TIP:
- Traditionally, they add toasted bite size coconut pieces along with kalonji instead of grinding it along with rice.
- Adding baking soda is totally optional
- Using cold pressed coconut oil that will enhance the appam taste
