Unniappam

Unniappam, one of the best creation from the kerala kitchen is a real sweet indulgence in every bite. A popular snack from the traditional days is now popularly become a festive specialty and a common prasadam at many Ganapati temples. These appams get the round ball like shape from the pan it is made in called the "Unniappam pan/Appakaaram". In short this appam is a perfect bite with a crunch on the outside and a soft center.

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

* 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.