unniyappam recipe | unniappam | neyyappam | banana appam

Ingredients

• 1 cup raw rice
• 2 small banana, chop
• 3 pods cardamom / elachi
• ¾ cup jaggery / gud
• 2 tbsp water
• 1 tbsp ghee / clarified butter
• 2 tbsp coconut, chopped
• ¼ tsp dry ginger powder
• 1 tsp black sesame seeds / til
• ¼ tsp baking soda
• pinch salt
• ghee / clarified butter, for roasting

Steps

1. Leave 1 cup rice to soak for 4 hours.
2. Drain away the soaking water and put the rice into a blender.
3. To the blender, add 2 small banana and 3 pods cardamom.
4. Process into a slightly coarse paste, without adding any water.
5. Put ¾ cup jaggery and 2 tbsp water into a tawa.
6. Stir over a medium flame until the jaggery dissolves.
7. Boil until thick, then let the jaggery syrup cool slightly.
8. Strain the jaggery syrup and pour it onto the rice batter.
9. Combine thoroughly, making sure the batter has the consistency of thick dosa batter.
10. In a small kadai, warm 1 tbsp ghee and roast 2 tbsp coconut pieces in it.
11. Continue roasting until the coconut is golden brown, taking care not to burn it.
12. Tip the fried coconut and its ghee onto the batter.
13. Add ¼ tsp dry ginger powder, 1 tsp black sesame seeds, ¼ tsp baking soda, and a pinch of salt.
14. Combine thoroughly and ensure the mixture reaches a thick dosa batter consistency.
15. Heat the appe pan, then pour half tsp of ghee into every mould.
16. Distribute the batter among the appe moulds by pouring it into each one.
17. Roast until both sides are golden brown, or cook until a toothpick inserted into an appam comes out clean.
18. Serve the unniyappam or neyyappam hot, adding ghee on top if required.