Wishing you all a Very happy Vishu !
Unniappam always bring some nostalgic feeling for me, especially the Vishu back home, My amma makes atleast 100 unniappams for vishu and its usually prepared the night before vishu, so she will be busy in kitchen till late night and our house will be full of unniappams aroma all night. In our place we usually keep Unniappams for vishu kani, so unniappams are a must for vishu, so after i moved with my hubby I used to either buy readymade unniappams and few times we were lucky to fly home during Vishu . I have posted about our Vishu , the way we celebrate it back home with our vishu kani pic 3 years ago so I am not going into all details.You can read it here.
So this time I decided to try my hands on unniappam rather than buying it, and last time when I went to India I got myself a unniappam pan / paniyaram pan , but lazy me didnt take it out till yesterday !I always used to think unniappam is something which I will never make as all the making process seemed a bit complicated for some reason. But when I tried myself I found that its not that a big deal as I thought, but I should admit that I had little struggles and I had to call my amma several times on phone but the end result was worth it , it tasted just like the one amma makes!
|Paniyaram pan for making uniappam|
Recipe source - Amma
Rice flour - 1 1/2 cup
Plain flour / Maida - 1/2 cup
Banana small - 2 ( I used 1 banana which we get here ,which is big )
Cardamoms pods - 4 nos
Coconut flakes/Thenga kothu - 1 -2 tbs
Jaggery - 350 gm
water - as required ( I used 1/3 cup)
salt - pinch
Baking soda - 1/4 tsp
Ghee - 1 tbs
Oil for deep frying
- In a mixing bowl measure rice flour, plain flour, salt and keep it aside.
- Melt jaggery in a saucepan adding little water, strain and remove impurities.
- Pour the melted jaggery to flour mixture and mix.
- Puree bananas in a blender annd add it the batter.
- Allow the batter to rest for 3 hours for flavours to mingle. Batter should be like an idly batter as the batter thickens up after 3hours. But be careful not to make it too loose.
- Roast coconut flakes/thenga koothu in 1 tbs ghee and add it to the batter.
- Add baking soda and mix well.
- Meanwhile add oil to each hole of paniyaram pan filling only half, otherwise it oil will overflow when you pour the batter.
- Keep the oil on a medium flame and pour 1 small laddle of batter to each hole.When it starts to leave the edges of the pan, flip them over once and fry till golden (mine was bit dark though ).Takes about 2-3 minutes.
- Allow the unniappams to cool down ans eat them the same day ,but it tastes better the next day.
Serving suggestion - You can eat just unniappams but try eating uniappams with some banana, love the combination !