Unniyappam

I dedicate this recipe to my darling mother. <3

Unniyappams are an indispensable part of special occasions like Onam. They can also be had as evening snacks.  Enjoying an unniyappam always takes me back to my childhood days. 

Ingredients

White Rice, 1 cup [200ml cup]
Jaggery, 200gm
Water, 1/2 cup
Palayan thodan pazham, 2no
            or
Chiquita banana [well ripe]3/4  of one 
Cardamom powder,   1/4tsp
Coconut pieces,     2tbs
Sesame[optional]  2tsp
Ghee,  1tbs
Vegetable oil,    As require

Preparation

• Firstly, Wash the  rice  thoroughly and set aside to soak for six hours. 
• Next, melt the jaggery in water on a low flame. Once it melts completely, drain to remove the impurities and allow to cool. 
• After six  hours wash the rice once again and drain the water completely.
• Blend the rice with the jaggery water (as required) to make a coarse batter. To the mixture add the chopped banana and blend once again until well-mixed. Lastly, add cardamom powder and grind for a few more seconds. Transfer the mixture into a bowl and set aside for 6 hours. 
• Heat  ghee in a pan and roast the coconut pieces until brown. Add the sesame and roast once again for a few more seconds. Transfer the sauteed coconuts to the batter bowl and mix well.
• Tip: The consistency of the batter should be slightly more thicker than dosa batter but not as thick as idly batter. If you desire to loosen it, you may add the remaining jaggery water.
• Pour oil to  fill up to three quarters of each cavity in the unniyappam pan .Once the oil is hot, turn the flame down to medium low. Pour one table spoonful batter into each cavity. Cook both sides evenly until light brown. Transfer to a serving dish line d with napkins to soak up the excess oil.
• This batter can make 23 unniyappam. Enjoy with Tea.Thank you.