Unniyappam

Ingredients:

• Raw rice / Rice flour – 1 cup
• Ripe banana – 1 (mashed)
• Jaggery – ½ cup (melted in water and strained)
• Grated coconut – 2 tbsp (optional)
• Black sesame seeds – 1 tsp
• Cardamom powder – ½ tsp
• Baking soda – ¼ tsp (optional, for softness)
• Ghee – 1 tsp
• Water – as needed (to adjust batter consistency)
• Coconut oil / Ghee – for frying

Instructions:

1. Prepare Jaggery Syrup:

   • Melt jaggery with ¼ cup water over low heat.
   • Strain to remove impurities and set aside to cool.

2. Make the Batter:

   • In a bowl, mix rice flour, mashed banana, and jaggery syrup.
   • Add grated coconut, black sesame seeds, cardamom powder, and ghee.
   • Mix well, adding water as needed, to form a thick, smooth batter.
   • Let the batter rest for 30 minutes to enhance flavors.

3. Fry the Unniyappam:

   • Heat an appakara/paniyaram pan and pour coconut oil or ghee into each cavity.
   • Pour batter into each hole, filling about ¾ full.
   • Cook on medium flame until the edges turn golden brown.
   • Flip using a skewer or spoon and cook the other side until crispy and fully cooked.
   • Remove and drain excess oil on a paper towel.