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
INGREDIENTS
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
Method:
- 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
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