Unniappam is a traditional sweet snack of kerala made of mainly rice flour ,banana and jaggery.
Traditionally it is made by soaking the rice flour for a few hours and then grinding it to a paste and using it for Unniappams.
I've added wheat flour along with rice flour to these unniappams as wheat flour makes them a little soft just the way my kids like it.
This is an easy and quick recipe and add to that a healthy one to satisfy your sweet cravings as it contains whole wheat flour, rice flour, banana and jaggery.
INGREDIENTS
1 Cup Whole wheat flour
1/2 cup Rice flour
2 Ripe bananas
250 gms jaggery
1 cup Water
1/2 tea spoon baking soda
2 tea spoons black sesame seeds ( I use black and white both)
1/4 cup coconut pieces fried lightly in ghee
Ghee for frying the unniappams
METHOD
1. Take one cup hot water in a pan and add the jaggery to it. Let it dissolve.
2. Put the bananas in a blender to make a puree.
3. In a bowl add the whole wheat flour and rice flour.
4. Add the pureed banana to the wheat flour and rice flour.
5. Add the melted jaggery water to it.
6. Mix it to make a batter. Add water to make the batter of soft dropping consistency.
7. Add the sesame seeds and fried coconut pieces.
8. Add the baking soda and mix everything nicely.
9. Keep the batter aside for 35-40 minutes. Check the consistency of the batter if it is very thick add a little bit of water to get the desired consistency.
10. Heat an appam pan ( appachatti), add ghee in each cavity. Though traditionally while making unniappams the cavities are filled almost half with oil or ghee but I just add a tea spoon of ghee in each cavity.
11. Let the unniappams cook from one side till they get a dark brown colour.
12. Flip them over and let them cook from the other side too. Serve them hot or they can be stored at room temperature for 1-2 days.
PICTORIAL GUIDE
2. Put the bananas in a blender to make a puree.
4. Add the pureed banana to the wheat flour and rice flour.
6. Mix it to make a batter. Add water to make the batter of soft dropping consistency.
7. Add the sesame seeds and fried coconut pieces.
8. Add the baking soda and mix everything nicely.
9. Keep the batter aside for 35-40 minutes. Check the consistency of the batter if it is very thick add a little bit of water to get the desired consistency.
10. Heat an appam pan ( appachatti), add ghee in each cavity. Though traditionally while making unniappams the cavities are filled almost half with oil or ghee but I just add a tea spoon of ghee in each cavity.
11. Let the unniappams cook from one side till they get a dark brown colour.
12. Flip them over and let them cook from the other side too. Serve them hot or they can be stored at room temperature for 1-2 days.
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