Unniappam | Preparation time: 30 minutes to 1 hour |
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A sweet made with rice flour, plantain and molasses, fried in special containers just for the purpose. It is one of consecrated food stuff in some of the temples of Kerala. |
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Ingredients |
- Rice - 1 Cup
- Grated Coconut - 1 cup
- Molasis (jaggery) grated - 1 cup
- Cardamom Powder - 1 tsp
- Ghee - 4tbsp
- Plantain (Palayankodan) - 1 cup chopped
- Sesame seed - 50gm
- Coconut oil - as required
- Coconut pieces (optional) fried in ghee - 1/4 cup
- Dried ginger - a pinch
- Cumin - a pinch
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Preparation Method |
- Soak the rice for 1 hour. Drain well.
- Grind to fine flour.
- Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water.
- Blend until it had the consistency of fritter batter.
- Add powdered dried ginger , sesame, coconut pieces to the mixture.
- If the batter is too thick add a little water.
- Fill each Unniappam cup three quarters full with the coconut oil or ghee.
- When the oil is hot pour the batter into the cups filling each three quarters full.
- Cook until dark golden brown.
- Note: Unniappams are usually made in a special container used for frying.
- For softer unniappam you can keep the batter aside for 3-4 hours before frying.
- Variation : Unniappam can also be made with wheat flour instead of rice flour.
- Dissolve molasses with some water and keep on fire to make a syrup.
- Strain and keep aside. When cool add wheat flour and make a fine batter.
- Keep aside for 1 night.
- Next day mix in the other ingredients with a little salt and fry the unniappams as given above.
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