Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam. I already posted unniappam recipe in my blog. This is slightly different from that. You can make this even 20 minutes. Krishna Jayanthi is very near, try this recipe
Rice flour 1 cups
Wheat Flour 1/2 cup
Jaggery 150 gms
Ripe banana - 1 No.
Coconut bits – 1/4 cup
Black sesame seeds 1½ Tbsp.
Green Elachi powder 1 Tbsp.
Baking soda 1/3 Tsp.
Ghee - 1 Tbsp.
Coconut Oil /Cooking oil For deep frying
- Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
- Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
- Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
- Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
- If the batter turns too thick after resting, add extra water to loosen it and stir well.
- Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
- When one side is cooked, using sharp ladle flip it.
- Once appam is cooked, drain the oil and set aside.
- Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other
Try my other Unniappam Recipe Here