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Today we’ll make unniappam.
Unniappam is a south Indian delicacy and is prepared with very less oil and ghee.
Unniappam can be prepared during breakfast or anytime you feel like.
These taste delicious.
Let’s start with the procedure of making unniappam.
For this we are using:
Rice flour – 1 cup (180 grams)
Wheat flour – ½ cup (75 grams)
Jaggery – ½ cup (100 grams) (finely chopped)
Banana – 1
Fresh coconut – ½ cup (grated)
Ghee – 2-3 tbsp
White sesame seeds – 1 tsp (Black sesame seeds can also be used)
Green cardamom – 4
Baking soda – 1/3 tsp
Firstly, we’ll melt jaggery in water, cut and then mash banana.
Take jaggery in any utensil and add 0.45 cup or ¾ cup of water into it.
Turn on the flame and cook until jaggery dissolves in water.
We don’t have to make syrup just dissolve the jaggery in water
Jaggery has dissolved in water, turn off the flame.
Allow it to cool.
Now peel, cut and then mash the banana.
We can also make unniappam without banana.
But banana enhances the flavors. Now mash the banana and make a fine paste.
Also strain the jaggery water to remove impurities.
Preheat pan and add 1 tsp ghee into it.
Allow the ghee to melt.
Now add sesame seeds into it and sauté for while.
After this add grated coconut as well.
We are using grated coconut but you can also finely chopped pieces as well.
Sauté until color of coconut changes
Keep the flame medium- low. Stir constantly and sauté for 1-2 minutes
Coconut is roasted now as there is slight change in color and its smelling good.
Turn off the flame and take out coconut in a separate bowl so that it cools quickly.
We have roasted coconut and sesame seeds.
Now prepare batter for making unniappam.
For this add rice flour and wheat flour in mashed banana.
Mix all ingredients.
Avoid using warm jaggery water.
When jaggery water gets cool then bring it in use.
Add jaggery water and stir until all lumps get dissolved.
Thick consistency better is ready.
Only 2 tbsp jaggery water is left after making the batter.
Now add roasted coconut and sesame seeds in the batter.
Cover and keep aside the dough for 15-20 minutes to set.
We’ll add baking soda and cardamom powder later.
Ground the cardamom.
Cover and keep aside the dough for 15-20 minutes to set.
Peel and make powder of green cardamom.
After 20 minutes batter will be ready
Now coarsely ground cardamom and add in batter.
Also add baking soda in the batter.
Preheat appam maker.
Now pour less than ¼ tsp ghee in each mold on the pan.
You can increase or decrease the quantity of ghee as per your choice.
We are using non stick appam pan so very less ghee or oil will be used.
Ghee has melted and appam maker is sufficiently hot.
Appam maker should be medium hot and flame should also be low-medium.
We have kept the flame medium.
After adding baking soda we have stirred the batter so that baking soda mixes well in batter.
Now add little amount of batter in each mold of appam maker.
Half fill the molds.
Pour 1 tsp batter only.
Reduce the flame else unniappam will burn.
Likewise fill all molds.
Roast until they turn golden brown from beneath.
When they start turning brown from corners then flip the sides.
Flip the ones which have turned brown from corners.
Gently and with utter care flip the side like this so that it gets roasted from other side as well.
Flip the sides of all unniappam which have turned brown from corners with help of other spoon or fork.
We are making Unniappam on low flame.
We have flipped the sides of all unniappam and now cook them from other side as well until they golden brown in color.
Unniappam have turned brown from other side as well.
If you wish to roast them more from other side then you can flip the sides and cook again.
If Unniappam have turned brown in color from both sides then take them out
Bring the flame to minimum.
Unniappam have turned golden brown in color from both sides now take them out in a plate.
Roast the ones which are not cooked aptly.
Place all the unniappam in a plate.
Increase flame slightly.
Similarly pour some ghee in the mold and then fill mold with batter.
Keep the flame minimum else they’ll remain uncooked from inside.
Take out the unniappam which are roasted.
Unniappam takes time to cook from corners.
All unniappam are ready and with this much quantity we have prepared 27 unniappam.
Mouth drooling and appetizing unniappam are ready.
Serve with coconut chutney or peanut chutney.
Even these unniappam can be consumed as it is.
Making these unniappam is very easy but keep note of few things.
Make sure that batter is not too thick or too thin.
Also keep note that flame should be low else unniappam can burn while roasting.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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