2 cup of rice flour
1/4 cup of grated coconut
1 cup of powdered jaggery
3 nos of over ripe banana
6-8 pods of cardamom
1/4 tsp of powdered jeera
1 tsp of black sesame seeds
2 tsp of ghee
1 1/2 cup water
½ tsp baking soda
- Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.No need to wait for a thicker syrup. Turn off the flame and allow this to cool.
- Meanwhile heat ghee in a small pan and roast the coconut pieces in it until they turn golden brown. Keep this aside.
- Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
- Peel the bananas and take them in a blender / mixer and blend to a smooth paste. Now add the cooled jaggery mix to this and blend again until all well combined.
- Now take the roasted rice flour in a bowl and add the banana jaggery mix to this and combine well without any lumps. This step also can be done in the mixer / blender for a smooth batter. I had used the mixer to do the job.
- Add the baking soda, roasted coconut and powdered cardamom powder to this and mix well.
- Keep this aside for a minimum of 1/2 hr.
- Once ready to make the unniyappams, check the consistency of batter. It should not be too thick. Add milk at this stage and mix well.
- Now heat the unniyappa chatti / mini dutch pan and add oil or even ghee for a better taste. Make sure that the individual moulds are only half filled with oil.
- Once the oil is hot, keep the flame on a medium low and spoon the batter to individual moulds till they are 3/4th full. Dont overfill the moulds.
- Once the rims of the appams turn brownish, turn over to get the other side done.
- Drain on kitchen towels and serve hot with tea.