Unniyappam is a small round snack made from rice and jaggery and is traditionally made in a unniyappam pan. It is a traditional and popular snack in Kerala and is a ritual offering in temples and churches. It can be stored for a week.
Ingredients
1. Raw rice – 2 cups
2. Jaggery – 400 gm
3. Cardamom powder – ½ tsp
4. Sesame seeds (til) – 1 Tbsp
5. Coconut bits – 2 Tbsp (fried in ghee)
6. Salt – a pinch
7. Ghee – 3 Tbsp
8. Oil for frying
Preparation
1. Soak the rice for 6-8 hours.
2. Melt the jaggery in one cup of water and strain it.
3. Grind the soaked and strained rice in the jaggery water. Add water if needed. The batter should be like that of idli and very smooth. Keep aside for 20-24 hours.
4. Add sesame seeds, cardamom powder, a pinch of salt, 1 Tbsp ghee and fried coconut bits to the batter and mix well. If the batter is too thick add little water and mix well.
5. Heat the unniyappam pan on high flame for 2-3 minutes. Lower the heat to low and pour oil and ghee into the pan. Then pour the batter to each of the moulds. Fry both sides till crisp and golden.
Tips
1. Add more ghee for a tastier unniyappam.
2. Mashed bananas also can be added to the batter, in which case it will not last for more than 2 days.
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