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UNNIYAPPAM : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions



Sweetpaniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet ismust on Gokulashtami and karthigai deepam. I already posted unniappam recipe in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil/Cooking oil         For deep frying

Method:

  • Add a cup ofwater to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut thebanana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the blacksesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a bigbowl, add the rice flour, wheat flour, banana gravy, baking soda and friedcoconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside thebatter for 30-45 mins
  • If thebatter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat theUnniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When oneside is cooked, using sharp ladle flip it.
  • Once appamis cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to givethat awesome black/brown and white contrast and add sweetness. Also it tastesfar better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here







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