Easy Unniyappam with Rice Flour

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A traditional sweet snack of Kerala, usually made by soaking raw rice and grinding it to make the batter. This is the easy version, made using rice flour instead. Very tasty and less effort involved.

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♦Preptime:10 min ♦Cook time:25 min ♦Yield: 16

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Ingredients:

Method:

1. Make the Jaggery syrup (Sarkara pani) : Add the Jaggery to a heavy saucepan and add about 3/4 cup water.
2. Cook on medium heat, till the mixture, begins to boil. Lower the flame and simmer until a thick syrup with one-thread consistency is reached. Set aside to cool off a bit.
3. Remove from heat and strain the syrup through a strainer to remove any impurities.
4. Mash the banana in a bowl till lump-free. Add the rice flour along with the spices and salt.
5. Add half of the prepared Jaggery syrup first and stir briskly with a wooden spoon. Check the consistency and add more syrup till a smooth semi-thick batter is achieved.
6. Rest the batter for 4 hours.
7. Fry the coconut bits in either coconut oil or ghee, for better flavor (according to taste).
8. Add the golden-fried coconut bits to the rested batter and stir.
9. Heat either coconut oil or ghee in the Appakara/Unniyappa Chatty / Dutch Aebleskiver pan.
10. Pour around 1 1/2 Tbsp of the batter into each well of the pan and fry on medium heat till it turns golden brown in color.
11. Flip over and fry the next side the same. Remove to a colander to help remove any oil and later store in airtight jars.
12. If keeping for more than a day, I store it in the refrigerator.

Easy Unniyappam with Rice Flour

Notes:

• Jaggery is a solid form of unrefined and non-distilled sugar. Indian Jaggery is typically made from sugar cane juice – after sugar canes have been crushed to produce cane juice, the liquid is boiled down and reduced to make jaggery.
  Jaggery may also be made from the sap of any plants with a substantial amount of sugar (date palms, coconut palms, or sago palms). The color may vary from dark brown to wheatish depending upon the type of plant from which it is made.  Indian Jaggery tastes different from Asian Palm Sugar, although it may be used as a substitute.  Look for Indian Jaggery at your local Indian supermarkets.
• Palayankodan Pazham / Banana is a smaller-sized Table Banana variety, which has, bright yellow skin and a slight tartness along with the sweet banana flavor which is quite pleasant. It is often used in making Banana Jams.
• Do not increase the amount/ weight of banana used in the recipe, or the Unniyappam will absorb more oil when fried.
• Spices used for Unniyappam: are  Sesame seeds, Black Sesame seeds, Nigella seeds, Ground Ginger, Cardamom powder, Cumin powder. Some prefer to use only sesame seeds. Some use only cardamom powder.

Key Ingredients: Rice flour, Banana, Coconut, Jaggery, Coconut Oil/Ghee, Salt, Spices.

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