Unniyappam is a tasty teatime snack of Kerala. Something very spongy, with an unexpected bite of coconut kernels.
Back home in Kerala, when the bananas in our backyard ripe, it’s really hard to finish them completely without wasting any. So my mom used to prepare banana jam, unniyappam or even sundry some of them.
So this was a special snack my mom used to make when I was studying. Now I don’t have a banana plantain in my back yard. But still make it, whenever I crave for them.
- Raw rice – 2 cup
- All purpose flour /Maida – ½ cup
- Jaggery (grated) – 1 cup
- Banana (very ripe) – 1 big
- Black sesame seeds – ½ tbsp
- Coconut squares – ½ cup
- Cardamom (powdered) – 10 nos
- Baking powder - ¼ tsp
- Ghee – 2 tbsp
- Oil for frying
- Sock the rice for 2 hours, drain and powder them with lots of granules like semolina.
- Melt the jaggery with ¼ water on medium heat and allow cooling.
- Fry coconut squares in ghee till they are golden brown.
- Mash the banana well and combine with all the other ingredients except oil, without any lumps.
- Leave the mixture in a warm place for 3 to 4 hours.
- Heat oil in the unniyappam pan and fill the holes with the mixture.
- Fry them on medium heat and flip when one side is golden brown.
- When both side are golden brown remove them with a metal skewer.
- Drain into a tissue paper.