- 1. Raw Rice 2 cups
- 2. Maida 1/2 cups
- 3. Banana 2 nos
- 4. Jaggery 3/4 cups
- 5. Coconut bits (chopped) 2 tbsp
- 6. Cardamom powder 3/4 tbsp
- 7. Ghee 1 tbsp
- 8. Water 3/4 cups
- 9. Oil for frying 3 cups
1. Rinse and soak rice overnight in water for around 4-5 hours.
2. Drain the water and grind it to a semi coarse batter.
3. Grind the bananas (preferably palayamkodan pazham / Dwarf Cavendish) to thin paste.
4. Add the melted jaggery (strain it, if it has impurities) to the ground banana and make it into a fine paste.
5. Mix together rice batter, maida, banana – jaggery paste well.
6. Add water little by little, but the batter should be semi thick (not be too thin nor too thick) with dropping consistency.
7. Fry the coconut bits in the ghee and keep it aside.
8. Add the fried coconut bit and cardamom powder to the batter.
9. Keep it Idle for 30-45 minutes.
10. Heat oil is paniyaram pan /unniyappam kara / appachatti, and when the oil is hot, lower the flame to medium.
11. Drop tablespoons of batter to the pan and fill the pits with the batter up to a little more than 3/4th full.
12. When the bottom get a golden dark brown, turn the unniyappam with a spoon and cook the other side too.
13. Once cooked, remove and drain on a kitchen towel.