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Made with rice flour, wheat flour, bananas and jaggery, this sweet and spongy snack from Kerala is perfect for your teatime. Here's how to make unniyappam at home.
Kerala-Style Spongy Unniyappam With Chai For Evening Snacking
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Kerala-Style Spongy Unniyappam With Chai
Made with rice flour, wheat flour, bananas and jaggery, this sweet and spongy snack from Kerala is perfect for your teatime. Here's how to make unniyappam at home.
Ingredients:
2 cups rice flour, 1 cup wheat flour, 250–300 gms jaggery, 2-3 ripe bananas, 1/2 cup coconut bits, 1.5 tbsp black sesame seeds, 1/2–1 tsp baking soda, 1 tbsp ghee, oil (for frying)
Step 1
In a saucepan, add 1 cup of water to the jaggery and heat until it melts completely. Strain to remove impurities, then set aside to cool.
Step 2
In a small pan, heat the ghee and fry the black sesame seeds and coconut bits until they turn golden brown. Set it aside.
Step 3
Blend the bananas until smooth. Add 2 tablespoons of the melted jaggery syrup to the banana puree and blend again until you achieve a smooth consistency.
Step 4
In a large mixing bowl, combine the rice flour, wheat flour, blended bananas, and remaining jaggery syrup. Gradually add water while mixing to reach an idli-batter consistency.
Step 5
Then, add the fried coconut bits, sesame seeds, and baking soda, mixing everything thoroughly. Let the batter rest for 30–45 minutes.
Step 6
In an appachatti (or deep-frying pan), heat oil on high. Once hot, reduce to low-medium heat and carefully drop spoonfuls of batter into the oil.
Step 7
Fry the unniyappams, turning them occasionally, until they reach a golden-brown color on both sides. Remove from the oil and place them on paper towels to drain any excess oil. Serve warm.