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Sunday, 3 January 2016

Unniyappam

Unniyappam, dark brown, rounded, fried snack made with rice, banana and jaggery. Last month, we tasted white unniyappams also from our neighbourhood. That was a new one for me. In our area, the dark one is common. I feel the dark one is tastier. In some Kerala temples, it is served as Prasad (a material substance of food that is a religious offering in both Hinduism and Sikhism.). 



Unniyappam, the small rounded oily snack, is not at all a favourite item of mine. But my hubby and kids are the fans of this sweetened snack. So obviously, I started making this.  
But in the beginning my unniyappams were very hard. After two to three trials we corrected the recipe,  now our unniyappams are really soft and nice.



Unniyappam recipe

Author: Anju Aneesh
Cuisine: Indian, South Indian Kerala
Type:Snacks
Serve: 10 to 12
Preparation time: 1 hour/ Cooking time 45 minutes/ Total time: 1 hour 45 minutes

Ingredients


  • 2 cups finely powdered rice flour
  • 1 ball (25 gms) jaggery
  • 3 ripe small banana
  • a pinch cooking soda
  • 1/4 cup ghee fried coconut pieces
  • 3 teaspoon sesame seeds
  • 1 teaspoon cumin seeds
  • Oil for frying

Direction of preparation of unniyappam

  • Crush jaggery with pestle and melt it with one cup of water on medium heat. Sieve and keep aside.
  • Heat one table spoon of ghee in a pan and fry coconut bits on medium flame until golden brown.
  • Remove skin and make fine paste of banana in a mixer grinder (with no water). Any varieties of small banana can be used, but select well ripe ones otherwise your dough will not ferment on time and may result in hard unniyappams.
  • Mix banana paste, rice flour, and melted jaggery without no lumps and keep aside for one hour. After one hour, it will increase its volume.
  • Now mix water and add cumin seeds, sesame seeds, and ghee fried coconut pieces and keep aside for ten more minutes. It should not be too thin or too thick, it should have idli batter consistency.
  • Heat oil in unniyappam maker on high flame (fill oil to about half of the well as it will spread all over the pan) and when it is hot enough reduce flame to low-medium and pour batter to the moulds (about ¾ only). Cook until it became dark brown in colour, flip and cook for few more minutes. Remove to a tissue paper. Let it cool down and can be stored in an air tight container for about one week.




Let us go through the step by step preparation of unniyappam

1. Crush jaggery with pestle and melt it with one cup of water on medium heat. Sieve and keep aside.


2. Remove skin and make fine paste of banana in a mixer grinder (with no water). Any varieties of small banana can be used, but select well ripe ones otherwise your dough will not ferment on time and may result in hard unniyappams.

3. Mix banana paste, rice flour, and melted jaggery without any lumps and keep aside for one hour. After one hour  its volume will increase.

5. Now mix water and add cumin seeds, sesame seeds, and ghee fried coconut pieces and keep aside for ten more minutes. It should not be too thin or too thick, it should have idli batter consistency.

6. Heat oil in unniyappam maker on high flame (fill oil to about half of the well as it will spread all over the pan) and when it is hot enough reduce flame to low-medium and pour batter to the moulds (about ¾ only).
7. Cook until it became dark brown in colour, flip and cook for few more minutes. Remove to a tissue paper. Let it cool down and can be stored in an air tight container for about one week.

My notes on unniyappam


  1. Use well ripe banana, I will suggest to use bananas when its skin starts to became black.
  2. Try to cook on hot days or keep the container in hot areas to improve fermentation.
  3. Pour oil just to fill half of the moulds as it will spread all over the pan.
  4. Cook on medium flame to get good colour.

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