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Unniyappam

Ingredients
  • Rice (Sona Masoori or Basmati) - 2 cups
  • Plantain- 4 nos: (cut into small pieces)
  • Jaggery - 1 block
  • Cardamom Powder - 1/2 tsp
  • Coconut (finely chopped) - 1/2 cup
  • Ghee or Coconut Oil - as required
Preparation Method
  1. Wash and soak rice for about 2-3 hrs:
  2. Melt jaggery in 1/2 cup water and keep aside.
  3. Roast the coconut in ghee and keep aside.
  4. Strain the soaked rice, remove excess water, and keep aside for about 10 mins:
  5. Add rice, plantain, and jaggery syrup to a mixer jar and grind well. The consistency of the batter should be as that of idly batter. (If you want to make more sweet add more jaggery syrup. If the batter is so thick, add coconut milk or coconut water or water to make it loose). Keep the batter aside for about 4-5 hrs:
  6. Add roasted coconut and cardamom powder and mix well.
  7. Pour ghee or coconut oil to each hole of the appe chatti pan (unniyappa chappti). Make sure that only 3/4th of the hole is filled with oil.
  8. When the pan is hot pour 1 tbsp of batter into each hole of the pan and cooks in low flame.
  9. When the edges start to turn brown, flip the appam upside down with the help of a skewer or fork and cook. Mostly, the appam will flip by itself when one side is cooked.. :)
  10. When the appam is cooked, take out from oil and keep in the kitchen towel to drain the excess oil.
  11. The soft and sweet Unniyappam is ready to serve as a snack. Once cool down, you can store the Unniyappam in an air tight container for 2-3 days.

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