Instant Unniyappam With Rice Flour
Ingredients
- 1 cup Rice flour
- 1/2 cup Wheat flour
- 1.5 tbsp Rava
- Cardamom powder A pinch
- Cumin powder A pinch
- 2 nos. Ripe banana Use palayam kodan, kadhali pazham or poovan pazham if available.
- 3/4 cup Jaggery
- 1 to 1.5 cup Water
- 1 pinch Salt
- 2 tbsp Ghee
- 3 tbsp Grated coconut
- Oil for deep frying
Instructions
- Add 1 cup water to jaggery and melt it. Strain the jaggery and set aside to cool completely.
- Take a bowl and add rice flour and wheat flour.
- Add cardamom powder, salt and cumin powder.
- Grind the banana till you get a smooth paste and mix it with the flour.
- Add melted jaggery little by little till you get a pour able consistency or the consistency of idly batter. You may need around 1-1.5 cups of melted jaggery.
- Heat the grated coconut with 2 tbsp ghee and
- Add it into the unniyappam batter.
- Finally add rava and mix everything together. Let the batter rest for 10 – 15 minutes. If the batter turns too thick after resting, add extra water to loosen it and stir well.
- Meanwhile heat the unniyappam pan over medium heat and fill it with oil (upto half of each depression). When the oil gets hot, fill 3/4th of each depression with the batter (about 1 – 1.5 tbsp batter) and fry them at medium heat, uncovered.
- Once the unniyappam is half-cooked, their sides will detach from the pan.When one side is cooked, flip over using a fork and fry until brown on both sides, about 2 – 4 minutes in total, over medium heat. If its browning too fast, reduce the flame to medium-low. Remove and drain onto a tissue paper to remove excess oil.
- Serve warm or at room temperature.
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