Ingredients
Rice flour: 1 cup
Ripe Bananas (mashed): 3/4 cup
Jaggery (melted): 1/2- 3/4 cup
*Jaggery melted can be adjusted according to your sweetness liking.
Aval/Poha/Rice flakes (soaked in water): 1/4 cup
Sesame seeds: 1 table spoon
Coconut cuts: 2 tablespoons
Cardamom pods (powdered): 1/2 teaspoon
Ghee: 1 tablespoon
Oil to fry
Grind together the mashed bananas, rice flour, melted jaggery, soaked aval with enough water to make semi liquidy batter. Please note that it shouldn't get too liquidy or too thick, but at the same time it should be easy to pour out similar to Idli batter.
Meanwhile heat some ghee and fry the coconut cuts until golden. Pour the remaining ghee and the fried coconut cuts into the batter and mix well. Add the cardamom powder and mix thoroughly.
Heat some oil in the Unniappam pan/Appakaaram. Scoop out the batter and pout into the individual pits of the pan. The center of the appams start to rise as they cook. At this time, you can turn it around easily with a fork or a pointed stick. Fry until all sides are uniformly brown. Be careful not to burn them up. Take them out and drain off the excess oil.
*Make sure to have oil in each of the pits at all times while making them. However don't fill oil beyond half of the pit as the oil will tend to seep out.
Enjoy them warm. These unniappams can stay fresh for up to a week if stored in an airtight jar.

Ripe Bananas (mashed): 3/4 cup
Jaggery (melted): 1/2- 3/4 cup
*Jaggery melted can be adjusted according to your sweetness liking.
Aval/Poha/Rice flakes (soaked in water): 1/4 cup
Sesame seeds: 1 table spoon
Coconut cuts: 2 tablespoons
Cardamom pods (powdered): 1/2 teaspoon
Ghee: 1 tablespoon
Oil to fry
* Sesame seeds can be either white or black, depending on its availability. We have used the white ones here.
*Small bananas are a better choice for making unniappams, however if you don't find them you can make them with the regular Chiquita bananas.Grind together the mashed bananas, rice flour, melted jaggery, soaked aval with enough water to make semi liquidy batter. Please note that it shouldn't get too liquidy or too thick, but at the same time it should be easy to pour out similar to Idli batter.
Meanwhile heat some ghee and fry the coconut cuts until golden. Pour the remaining ghee and the fried coconut cuts into the batter and mix well. Add the cardamom powder and mix thoroughly.
Heat some oil in the Unniappam pan/Appakaaram. Scoop out the batter and pout into the individual pits of the pan. The center of the appams start to rise as they cook. At this time, you can turn it around easily with a fork or a pointed stick. Fry until all sides are uniformly brown. Be careful not to burn them up. Take them out and drain off the excess oil.
*Make sure to have oil in each of the pits at all times while making them. However don't fill oil beyond half of the pit as the oil will tend to seep out.
Enjoy them warm. These unniappams can stay fresh for up to a week if stored in an airtight jar.
Wow.adipoli unniappam....Exellent clicks dear..
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DeleteYour Unniappams are looking awesome!! Vaayil vellam oorunnu...
ReplyDeleteTried this out the last weekend, it was big hit :) I had put unniappam on pedestal, thinking its extremely tough.
ReplyDeleteDo you have recipe for murukku?
Thank you for trying out the unniappams. We are super glad that it came out well..We have a recipe for murukku though havent had a chance to make a post of it, but we shall very soon. Hope you try out more from our collection.
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ReplyDeletei made it. it came out superb ! thanks for the post.
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