Unniyappam/ Small Rice Cakes in Kerala Style

Unniyappam, a very popular sweet snack needs no introduction among Keralites. It is made in a special mould called unniyappa chatti, which gives it that particular shape.

Makes 35-40 appams

Ingredients:

Raw Rice Powder – ½ kg/500 gms

Jaggery/sharkara – 300 gms(slightly more than ¼ kg)

Palayankodan Pazham(ripe)  - 3

Black Sesame – 3 tsp

Coconut bits/ Thenga kothu – 5-6 tbsp

Cardomom powder – ¾ tsp

Water – for making a medium thick batter

Salt a pinch

Ghee/Coconut Oil for frying

Preparation:

Melt jaggery with 1 cup water and strain it to remove the impurities. Fry the sesame seeds in a pan(without oil) and wash it very well. Fry the coconut bits/thenga kothu as well and keep it aside. Puree the bananas in the mixie.

Mix all the ingredients except Oil/ghee to make a thick batter. Add water if necessary. Mix it very well with hands. Batter consistency must be almost like idli batter. Keep the batter overnight or a minimum of 6 hrs.

Heat Unniyappa chatti and fill Oil/ghee in each mould. Pour the batter upto ¾ th level. Fry it in medium heat and flip it to the other side when one side is cooked. Remove it from heat when both sides are golden brown. Drain it on a paper towel and serve warm.