442 : UNNIYAPPAM



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 minutesKrishna 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