Unniappam

                              

                               

Paniyaram pan for making uniappam 

Recipe source - Amma ( makes 35 small uniappams)

Ingredients

Raw rice  - 1  cup 

Plain flour / Maida - 1/4 cup 

Banana small - 1 ( I used 1/2 of the  banana which we get here ,which is big )

Cardamoms pods - 4 nos

Coconut flakes/Thenga kothu  - 1 -2 tbs 

Jaggery - 175 gm

water - as required ( about  1/4 cup + 1/8 cup to melt jaggery )

salt - pinch

Baking soda - 1/8 tsp

Ghee - 1 tbs

coconut oil for deep frying

Method

•  Soak the rice in water for  for few hours.Drain the water.
•  Grind the soaked  rice  with 1/4 cup water addding cardamom pods in a blender.
• Add in half of the banana, plain flour,salt  and blend it with the batter until mixed.
• Melt jaggery in a saucepan adding little water, strain and remove impurities.
• Pour the melted jaggery to the batter and mix with a spoon , please make sure not to cook the batter. Batter should be like an idli batter and not  too loose. 
• Roast coconut flakes/thenga koothu in 1 tbs ghee and add it to the batter
• Add baking soda to the batter and mix.
• Let the batter  rest for an hour for the  flavours to mingle.
• Add oil to each hole of paniyaram pan.
• Keep the oil on a medium flame and pour 1 tablespoon of batter to each hole.When it starts to leave the edges of the pan, flip them over once and fry till golden.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 !